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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.
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Chickpea, Tomato + Harissa Stew with Herby Yoghurt
Rated 4.4 stars by 169 users
Servings
2
Cook Time
20 minutes
Author:
Bold Bean Co
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.
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
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.
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