- 2 x 400g cans chickpeas, rinsed and drained
- 5 tbsp olive oil
- 1 garlic clove, crushed
- lemon juice, to taste
- 2 tbsp harissa paste (see TIP below)
- 1 tbsp tomato purée
Heat oven to 190C/170C fan/gas 5. Split 6 pittas horizontally into two circles, then cut each into 6 triangles. Lay them in a single layer, rough side up, on 2 or 3 baking sheets. Use a pastry brush to brush the pitta triangles with olive oil, then sprinkle with fennel seeds and a pinch of sea salt. Bake for 10-15 mins, until golden. Leave to cool on the tray.Tip
I like to use Belazu Rose Harissa (in jars from delis and supermarkets) which is relatively mild but with a complex flavour. Some tubes of North African harissa can be explosively hot – use extra tomato purée and olive oil to lighten.