Serves 4

Ingredients

  • 400g can chickpeas, rinsed
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 2 tbsp olive oil
  • 2 tbsp harissa sauce
  • 4 chicken legs
  • Chopped coriander for serving
  • Salt and pepper

Instructions:

1. Preheat the oven to 220°C.

2. In a large baking dish, toss chickpeas and pepper with 1 tbsp oil and season with salt and pepper.

3. In small bowl, whisk together harissa and 1 tbsp oil.

4. Rub chicken with harissa mixture.

5. Nestle chicken among chickpeas and peppers and roast for 25 – 30 minutes until golden brown and cooked through.

6. Sprinkle with coriander to serve.