Chickpea, Tomato + Harissa Stew with Herby Yoghurt

Ingredients

For the Stew:

• 2 tablespoons olive oil
• 250g cherry or baby plum tomatoes
• 2 garlic cloves, finely sliced
• 1 jar Queen Chickpeas with their bean stock
• 2 tablespoons harissa paste

For the Herby Yoghurt:

• 2 cloves garlic, grated
• Zest of 1 lemon
• 15g fresh dill, finely chopped
• 3 teaspoons capers, drained
• 250g Greek yogurt (or vegan alternative)

To Serve:

• Warm flatbreads
• Couscous

Directions

1. Cook the Tomatoes:

   • Heat 2 tablespoons of olive oil in a non-stick frying pan over high heat.
   • Add the cherry tomatoes and cook for 5-6 minutes until blistered, soft, and slightly charred.

2. Add Garlic and Chickpeas:

   • Lower the heat, add the finely sliced garlic, and cook for 1-2 minutes until fragrant.
   • Stir in the chickpeas with their bean stock. Simmer until the liquid is reduced by half, then stir through the harissa paste. Simmer for another 2-3 minutes.

3. Prepare the Herby Yoghurt:

   • In a bowl, combine grated garlic, lemon zest, chopped dill, drained capers, and Greek yogurt. Season to taste with salt and pepper.

4. Serve:

   • Spoon the chickpea stew into warm bowls.
   • Top with the herby yoghurt and serve with warm flatbreads and couscous on the side.

Enjoy your meal!!!!!