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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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

beans_recipe_chickpea_harissa_stew_herby yoghurt_rose harissa_boldbeanco_belazu_beans_uk

V Ve* G

Rated 5.0 stars by 1 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

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

Made with:
Queen Chickpeas

This is the ultimate chickpea. It's tender, giant and oh so delicious. These guys are so delicious in their own right, they can stand centre stage of any dish with little else needed doing to them.

Directions

step 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.
step 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.
step 3
While you’re waiting for the chickpeas, in a bowl, mix together all of the ingredients for the herby yoghurt. Season to taste.
step 4
To serve, spoon the chickpeas into warm bowls and top with the yoghurt. Serve with warm flatbreads.

Made with:
Queen Chickpeas

This is the ultimate chickpea. It's tender, giant and oh so delicious. These guys are so delicious in their own right, they can stand centre stage of any dish with little else needed doing to them.

Mighty Queen Chickpeas

This is the ULTIMATE chickpea. It's tender, GIANT and oh so delicious. These guys are so delicious in their own right, they can stand centre stage of any dish with little else needed doing to them. Try them in this spiced tomato + harissa stew or as a hearty filling in this coronation chickpea sandwich. Or crisp them up in the oven for crunchy-on-the-outside, soft-in-the-centre marvels to top onto soup, salads or stews.
Additive and preservative-free. Just the highest quality beans, water and a pinch of salt.

cook with queen chickpeas

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