If you could symbolise summer in a dish, this would be it. A quick and straightforward recipe that bursts full of wonderful flavour. It's perfect for enjoying relaxing in the sun with friends and a glass of something alcoholic.
Course Main Course, Snack
Cuisine British, European, Italian
Diet Vegan, Vegetarian
Keyword chickpe recipe, chickpeas, easy chickpea recipes, tomato and chickpeas
Prep Time 10mins
Cook Time 20mins
Total Time 30mins
Sourdough toast to serve
Whipped butter beans
1(400g) Can Butter beansdrained
Juice of 1 lemon
Braised tomatoes and chickpeas
1Tablespoon Harissa paste
Add all the ingredients for the whipped butter beans into a food processor or blender and whiz until smooth. The finished butter bean dip should be thick but smooth. If the bean dip comes out a little too thick, add a dash of water and blitz. Repeat until the dip reaches the desired consistency.
Heat 2 tablespoons of olive oil in a saucepan over medium heat. Toss in the 2 cloves of minced garlic and tablespoon of harissa. Saute for a few moments until the harissa has coloured most of the oil.
Tip in the 400g of cherry tomatoes, can of drained chickpeas, tablespoon of tomato paste and teaspoon of sea salt. Stir briefly, then cover and cook for 20-25 minutes until the tomatoes have softened and made a rich sauce.
Plate the butter bean dip by smattering it on a large serving plate. Then tip over the cooked tomatoes and sprinkle with the chopped chives. Enjoy immediately by dunking chunky slices of sourdough into this glorious mess.