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    Vegetarian

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    Vegan

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    Vegan Option

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    Gluten-Free Option

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    Dairy-Free

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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 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
V Ve* G

Ingredients

For the Stew

1 jar of Queen Chickpeas - with their bean stock

2 tbsp of olive oil

 250g cherry or baby plum tomatoes

2 garlic cloves, finely sliced

2 tablespoons of harissa paste

 For the Herby Yoghurt

250g greek yogurt, or vegan alternative

2 cloves of garlic, grated

 1 lemon, zested 15 g fresh dill, finely chopped

3 tsp capers, drained

 Serving suggestions

Warm flatbreads

Couscous or bulgur wheat

Shop The Recipe

Queen Chickpeas
Queen Chickpeas
570g / Bold Pack (6) £22.00

Directions

1

Heat 2 tbsp olive oil in a non-stick frying pan over high heat. Add the cherry tomatoes and cook for 5–6 minutes until soft, blistered, and slightly charred. Reduce the heat to low. Add the sliced garlic and cook for 1–2 minutes until fragrant.

2

Add the chickpeas along with their bean stock. Simmer until the liquid reduces by half. Stir in the harissa paste and simmer for another 2–3 minutes. Taste before adding salt - the chickpeas and harissa are usually well seasoned.

3

In a bowl, combine all the yoghurt ingredients. Season to taste.

4

Spoon the stew into warm bowls. Top with a generous dollop of herby yoghurt and serve with flatbreads, couscous or grain of choice.

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