Harissa Chickpea Dish (Printer-Friendly Version)
# What You'll Need:
→ Stew
01 -
A couple of tablespoons of olive oil
02 -
250g of baby plum or cherry tomatoes
03 -
Two garlic cloves, thinly sliced
04 -
One jar of Queen Chickpeas, including the liquid
05 -
Two tablespoons of harissa paste
→ Herby Yogurt
06 -
Two grated garlic cloves
07 -
The zest of a lemon
08 -
15g of fresh dill, chopped up finely
09 -
Three teaspoons of drained capers
10 -
250g of Greek yogurt or a plant-based option
→ To Serve
11 -
Couscous
12 -
Warm flatbreads
# Let's Cook:
01 -
Pour the olive oil into a non-stick pan and heat it up on high. Toss in the tomatoes and let them cook for about 5-6 minutes, until their skins blister and they get a little charred. Stir in the garlic and cook for another minute or two.
02 -
Tip in the chickpeas along with their liquid, then reduce them down by half. Once done, remove from the heat and stir in the harissa before letting it simmer gently for 2-3 minutes.
03 -
Combine all the ingredients for the herby yogurt in a bowl. Add salt or pepper to taste.
04 -
Scoop the chickpeas into serving bowls and finish by spooning over the herby yogurt. Enjoy alongside warm flatbreads.
# Cook's Notes:
01 -
You can swap Greek yogurt for a vegan-friendly one
02 -
The chickpeas already have some seasoning