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 78 users
Servings
2
Cook Time
20 minutes
Author:
Bold Bean Co
Ingredients
-
2 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 with their bean stock (or 2 x 400g tins of chickpeas with 100ml veg 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 (or tinned chickpeas with veg 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.
