Name: Chickpea, Tomato + Harissa Stew with Herby Yoghurt
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 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; 2 cloves of garlic, grated; 1 lemon, zested; 15 g fresh dill, finely chopped; 3 teaspoons capers, drained; 250g greek yogurt, or vegan alternative; Warm flatbreads; Cous cous

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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 strew 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!

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Chickpea, Tomato + Harissa Stew with Herby Yoghurt

Rated 4.4 stars by 224 users

Servings

Cook Time

20 minutes

Author:

Bold Bean Co

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

Image of Chickpea, Tomato + Harissa Stew with Herby Yoghurt

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

Directions

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.
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.
While you’re waiting for the chickpeas, in a bowl, mix together all of the ingredients for the herby yoghurt. Season to taste.
To serve, spoon the chickpeas into warm bowls and top with the yoghurt. Serve with warm flatbreads.