Harissa Roast Chicken

While the pumpkin is roasting, trim the ends of the green beans. Peel and crush the garlic. Drain and rinse the chickpeas (use suggested amount). Juice the lemon until you have 2 tsp for 2 people / 1 tbs for 4 people. Finely chop the parsley leaves. Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Repeat with the remaining chicken breast.

Mix the harissa paste (use suggested amount), olive oil (1 tsp for 2 people / 2 tsp for 4 people) and a pinch of salt in a medium bowl. Coat the chicken breast in the harissa mixture. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the chicken for 2-3 minutes on each side, or until browned and cooked through. Transfer to a plate and cover loosely with foil to keep warm. Thickly slice.

Wipe out the frying pan with paper towel. Heat a drizzle of olive oil in the same large frying pan over a medium-high heat. Add the green beans and cook, tossing, for 3-4 minutes, or until just tender. Season with salt and pepper, set aside on a plate and cover with foil to keep warm.

Return the pan to a medium-high heat and add another drizzle of olive oil. Add the garlic and chickpeas and cook for 3-4 minutes, or until the garlic is fragrant and the chickpeas start to brown. Add the lemon juice and parsley and then remove from the heat. TIP: Add as much or as little lemon juice as you like, depending on your taste preference. Add the roasted pumpkin to the pan and roughly smash the pumpkin and chickpeas using a fork or potato masher. Add the salt (use suggested amount) and a pinch of pepper.