Chickpeas with harissa, basil and ham from The Kitchen Diaries I: A Year in the Kitchen with Nigel Slater (page 154) by Nigel Slater

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Notes about this recipe

  • wester on June 05, 2022

    Good and easy but not brilliant.

  • Zosia on July 24, 2014

    Really flavourful warm salad that makes ingenious use of the delicious liquid that exudes from the roasting eggplant and tomatoes by including it in the dressing. I used half the oil but did add more harissa and red wine vinegar to flavour the chickpeas. I didn't bother to crisp the prosciutto, just added it as is.

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