66: Chickpeas with harissa, basil and ham, p153

Mmmmm, another scrummy salad of sorts - again, no leaves! Except the basil, which again, damn, I forgot :( I also only used one tin of chickpeas - the tomatoes and aubergine roasted down to a really small volume and two tins would have made the dish mostly chickpea (one can definitely have an excess of chickpeas...), so took the executive decision to use just the one.

Tasty tasty roasted tomatoes and aubergine, with lovely oily cuminy juices. I think a little more chilli would have been a good idea, maybe roasted with the vegetables, or maybe my pot of harissa paste isn't a very strong one? Definitely too much oil for the amount of vegetables, at least twice as much, but the crispy prosciutto on top - mmmmm!! Lovely jubbly. And enough for lunch tomorrow!