Harissa Chickpea Crunchy Sandwich Filling

2 tbsp ghee

2 brown onions, thinly sliced

1 tbsp The Spice People Harissa, for the onions

1 tsp The Spice People Harissa, for the dressing

2 cans chickpeas (400 g each), drained and rinsed

150 g jarred roasted red capsicum, drained and chopped

1 carrot, coarsely grated

50 g golden sultanas

2 celery stalks, finely diced

30 g toasted sunflower seeds

60 g tahini

1 tbsp honey

1 lemon, juiced

2 tbsp warm water

1/2 tsp salt

1/2 bunch parsley, finely chopped

Heat the ghee in a frying pan over medium-low heat. Add the onions and cook, stirring occasionally, until soft, golden and jammy.

Stir the Harissa for the onions through the pan and cook until fragrant. Remove from the heat and cool slightly.

Whisk the tahini, honey, lemon juice, warm water, salt and the Harissa for the dressing until smooth and pourable.

Roughly mash the chickpeas with a fork or stick blender, leaving about a third whole for texture.

Fold the harissa onions, roasted capsicum, carrot, sultanas, celery, sunflower seeds and parsley through the chickpeas. Add the dressing and stir until everything is coated. Taste and adjust the seasoning.

Spread into sandwiches or wraps, or spoon over hot baked potatoes.