Heat two tablespoons of olive oil in a non-stick frying pan over high heat. Add the tomatoes and cook for 5–6 minutes until soft, blistered, and slightly charred - shaking the pan often. If it starts to spit, cover with a lid and continue to give it a shake.

Reduce the heat to low. Add the garlic and cook for 1 minute until fragrant and just turning golden.

Add the chickpeas with their bean stock and stir to combine - the bean stock will also help to deglaze the pan. Simmer until the liquid reduces by half. Stir in the harissa paste and simmer for another 2–3 minutes. Taste before adding salt - the chickpeas and harissa are usually well seasoned.

In a bowl, combine all the yoghurt ingredients. Season to taste.

Spoon the stew into warm bowls. Top with a generous dollop of herby yoghurt and serve with flatbreads, couscous or grain of choice.