Harissa Chickpea Sandwich & Slaw

• Canned Chickpeas(2)
• Olive oil(3 tbsp)
• Onion(1)
• Garlic(2 cloves)
• Harissa paste(2 tbsp)
• Cumin(1 tsp)
• Paprika(1 tsp)
• Lemon(1)
• Tomato(1)
• Flat Leaf Parsley(15 g)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Burger Buns(4)
• Cabbage(250 g)
• Carrot(1)
• Vinegar(1½ tbsp)
• Mustard(1 tbsp)

Method

1. 1

   Thinly slice the {Onion}, mince the {Garlic}, dice the {Tomato}, finely chop the {Fresh parsley}, shred the {Cabbage}, grate the {Carrot}, and cut the {Lemon} in half. Drain and rinse the {Canned Chickpeas}.

   ~12 min

2. 2

   In a bowl, toss the {Cabbage} and {Carrot} with the {Vinegar}, {Mustard}, {Olive oil}, a pinch of the {Salt}, and a pinch of the {Black pepper}. Set aside to soften slightly.

   ~2 min

3. 3

   Heat {Olive oil} in a large pan over medium heat. Cook the {Onion} for 3 minutes until softened, then stir in the {Garlic}, {Harissa paste}, {Cumin}, and {Paprika} for 1 minute until fragrant.

   ~4 min

4. 4

   Add the {Canned Chickpeas}, {Tomato}, remaining {Salt}, and remaining {Black pepper}. Squeeze in half the {Lemon}. Add 4 tbsp water, then smash most of the chickpeas with a spoon or potato masher and cook for 5 minutes, stirring, until thick and scoopable. Stir through the {Fresh parsley}.

   ~5 min

5. 5

   Split and toast the {Burger Buns} cut-side down in a dry pan or under the grill for 2 minutes until lightly crisp.

   ~2 min

6. 6

   Fill the {Burger Buns} with the warm harissa chickpeas and top with the slaw. Serve with the remaining half {Lemon} cut into wedges for squeezing over.

   ~3 min