Summer squash chickpeas tomato mozzarella

Summer Squash and Chickpeas with Tomatoes, Harissa and Mozzarella

Preparation time: 15 mins
Cooking Time: 45 mins

Serves: 4

Season: Summer

Diet:

Ingredients

• 3 tbsp extra virgin olive oil
• 2 medium onions
• 3 garlic cloves
• 2x 400g tins chickpeas (drained and rinsed)
• 4 medium summer squashes
• 2 tbsp harissa
• 1 preserved lemon
• 400g tin chopped tomatoes
• 2 tbsp tomato purée
• 2x 125g balls of mozzarella (drained)
• A small bunch of chives, finely chopped
• A small bunch of dill, sprigs picked
• Sea salt and freshly cracked black pepper

Method

Preheat the oven to 220°C/200°C Fan/Gas 7.

Cut each onion into wedges, finely slice the garlic, cut the summer squash into 2cm slices, peel and finely chop the lemon.

Put the extra virgin olive oil into a large roasting dish or tray, add the onion wedges and garlic and toss to coat with the oil.

Cook in the oven for 20 minutes, stirring halfway through.

Take out the roasting dish and turn the oven down to 200°C/180°C Fan/Gas 6.

Add the chickpeas, summer squash, harissa, preserved lemon, tinned tomatoes and tomato purée to the dish and stir to mix.

Return to the oven and cook for about 15 minutes until the sauce is nicely thickened, stirring halfway through.

Give it one last stir, then taste and season well with salt and pepper.

Slice the mozzarella and distribute over the summer squash mix.

Return to the oven for 5-10 minutes, until the mozzarella is melting and creamy.

Remove from the oven and scatter over the chopped herbs. Serve straight away.