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  • V

    Vegetarian

  • V*

    Vegetarian Option

  • Ve

    Vegan

  • Ve*

    Vegan Option

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    Gluten-Free

  • G*

    Gluten-Free Option

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    Dairy-Free

  • D*

    Dairy-Free Option

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Rated 4.5 by 350 users.

Chickpea, Tomato + Harissa Stew with Herby Yoghurt

Harissa paste is a fiery chilli cooking paste from North Africa that really packs a punch. It's not JUST spicy, but combines sweet + smoky roasted red peppers, and other tasty seasonings to create a flavour explosion. Simmered off with juicy tomatoes + our Queen Chickpeas, this warming stew is on the table in under 25 minutes. Serve it up with a cooling herby yogurt, and that's dinner. 


Check out our Top 10 Chickpea recipes if you love this one!

Feeds: 2
Takes: 20 minutes
V Ve* G

Ingredients

For the Stew

2 tablespoons of olive oil

 250g cherry or baby plum tomatoes

2 garlic cloves, finely sliced

1 jar of Queen Chickpeas with their bean stock

2 tablespoons of harissa paste

 For the Herby Yoghurt

2 cloves of garlic, grated

 1 lemon, zested 15 g fresh dill, finely chopped

3 teaspoons capers, drained

250g greek yogurt, or vegan alternative

 To Serve

Warm flatbreads

Cous cous

Shop The Recipe

Queen Chickpeas
Queen Chickpeas
570g / Bold Pack (6) £22.00

Directions

1

Heat 2 tablespoons of olive oil in a non-stick frying pan over a high heat. Add the cherry tomatoes and cook for 5-6 minutes until the toms are blistered, soft and slightly charred. Lower the heat, add the garlic and fry off for 1-2 minutes until fragrant.

2

Add the chickpeas with their bean stock and bubble until reduced by half. Then, remove from the heat and stir through the harissa. Keep simmering for 2-3 minutes. As the chickpeas are well seasoned, we recommend tasting before adding salt.

3

While you’re waiting for the chickpeas, in a bowl, mix together all of the ingredients for the herby yoghurt. Season to taste.

4

To serve, spoon the chickpeas into warm bowls and top with the yoghurt. Serve with warm flatbreads.

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