2 1/2 tbsp harissa
3 cloves garlic, crushed
1/2 C olive oil (I used 1/4 C)
juice of 1/2 lemon
a good handful of mint leaves, torn
1 (14 oz) can chickpeas, drained
1/4 C olive oil, plus extra if frying onions (calls for 3/4 C but I used 1/4)
juice of 1 lemon
1 clove garlic, crushed
1/2 tsp cayenne pepper
1 tsp ground cumin
salt and pepper
1 onion, coarsely chopped
2 tbsp chopped cilantro leaves
1. Mix harissa with garlic, oil, lemon juice, and mint and put the chops into it, turning them over to get well coated.
Cover and put them in the refrigerator. Leave them to marinate for 1 1/2 hours to overnight, turning them every so often.
2. To make the chickpea puree, simply chuck everything (except the onion and cilantro) into the food processor, with salt and pepper to taste, and blend. The mixture doesn't have to be absolutely smooth. Fry chopped onion in a little oil until golden brown and slightly singed in some parts. Sprinkle onion and cilantro over the puree.
3. Heat a grill pan for the chops. Salt the chops at the last minute and then cook them over high heat for about 3 minutes on each side, until browned but still pink in the middle.
4. Serve with chickpea puree.