Chickpea Recipes, Stews + Bean Bowls, Vegetarian -
Chickpea, Tomato + Harissa Stew with Herby Yoghurt
Chickpea, Tomato + Harissa Stew with Herby Yoghurt
Rated 4.5 stars by 15 users
Servings
2
Cook Time
20 minutes
Author:
Bold Bean Co
Ingredients
3 tablespoons of olive oil
- 250g cherry or baby plum tomatoes
2 garlic cloves, finely sliced
1 x 700g jar of Bold Bean Co Queen Chickpeas (or 2 x 400g tins), with their bean stock
3 tablespoons of harissa paste
2 cloves of garlic, grated
- 1 lemon, zested
- 15 g fresh dill, finely chopped
3 teaspoons capers, drained
- 250g Greek Yoghurt
Warm flatbreads
For the Stew
For the Herby Yoghurt
To Serve
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.
