Party-time harissa nachos
These plant-based nachos have taken a leaf from P!nk ~ they're guaranteed to get the party started! Super easy and so much better than your ordinary cheesy mince version. The chilli is packed with warming heat and flavour from rose harissa paste, then layered with zingy lime-pickled onion, creamy guac, and a quick plant-based sour cream substitute. It’s party time!
Top Tip - different brands of rose harissa paste will have varied heat levels - if using. a milder one, feel free to add some ground chilli or chopped fresh chilli with the harissa paste.
hands-on time
40 minutes
40 minutes
total time
4 as a main
serves
Ingredients
Lime-pickled onion
1 red onion, thinly sliced
finely grated zest and juice of 1 lime
½ tsp sea salt
½ tsp chilli flakes
Harissa chilli
3 tbsp olive oil
200g carrots (about 2), peeled and very finely chopped
1 large brown onion, finely chopped
1 tsp sea salt, plus extra to taste
200g mushrooms, finely chopped
4 cloves garlic, finely chopped
3 tbsp rose harissa paste
2x 400g cans black beans, rinsed and drained
400g can chopped tomatoes
1 tbsp maple syrup
1 tbsp soy sauce
1 tsp dried oregano
1 tsp cocoa powder
Sour yoghurt
140g unsweetened Greek-style coconut yoghurt
½ tsp dijon mustard
1 ½ tbsp lime juice
¼ tsp sea salt
Guac
flesh of 2 large avocados
½ red onion, peeled and finely chopped
1-2 red or green chillies, finely chopped
juice of 1 lime
1 large handful coriander leaves, roughly chopped
½ tsp sea salt
½ tsp cracked black pepper
To serve
corn chips or tortilla chips
lime wedges
coriander leaves
Method
First make the lime-pickled onion. Place all ingredients in a bowl and massage the onion with your hands for a minute, so that the lime juice starts to soften and pickle the onion. Set aside to allow the flavours to combine.
Next, make the harissa chilli. Add the olive oil to a large high-sided frying pan over medium heat. Once hot, add the carrot, onion and salt. Sauté for 12 minutes, stirring occasionally, until the vegetables are nicely softened. Add the chopped mushrooms and garlic and cook for a further 4 minutes, tossing through, until the mushrooms have softened and garlic is turning golden. Add the rose harissa paste and cook for 1 minute, stirring through. Add the remaining chilli ingredients and 200ml water, bring to the boil, and simmer over medium heat for 15 minutes, until most of the liquid has evaporated and a delicious chilli is reached. Adjust seasoning to taste with extra sea salt, if desired.
As the chilli is simmering, prepare the sour yoghurt. Place all ingredients in a bowl and whisk together until smooth. Cover and refrigerate until ready to serve.
For the guac, place the avocado flesh in a bowl and mash with a fork. Add the remaining ingredients and mix to combine.
To serve, arrange the corn chips over the base of a large serving platter/bowl (or you can create individual servings). Spoon the warm harissa chilli over the top of the corn chips. Dollop the sour yoghurt haphazardly over the chilli, followed by the lime-pickled onion and guac. Finish with a scattering of coriander leaves and serve immediately, with lime wedges on the side for squeezing.