Chickpea Harissa Stew (Print Version)
# Ingredients:
→ Stew
01 -
2 tablespoons olive oil
02 -
250g cherry or baby plum tomatoes
03 -
2 garlic cloves, finely sliced
04 -
1 jar Queen Chickpeas with bean stock
05 -
2 tablespoons harissa paste
→ Herby Yoghurt
06 -
2 garlic cloves, grated
07 -
1 lemon, zested
08 -
15g fresh dill, finely chopped
09 -
3 teaspoons capers, drained
10 -
250g Greek yogurt or vegan alternative
→ To Serve
11 -
Warm flatbreads
12 -
Cous cous
# Instructions:
01 -
Heat oil in non-stick pan over high heat. Cook tomatoes 5-6 minutes until blistered and charred. Add garlic and cook 1-2 minutes.
02 -
Add chickpeas with bean stock and reduce by half. Remove from heat, stir in harissa and simmer 2-3 minutes.
03 -
Mix all herby yogurt ingredients in bowl. Season to taste.
04 -
Spoon chickpeas into bowls, top with herby yogurt. Serve with warm flatbreads.
# Notes:
01 -
Can use vegan yogurt alternative
02 -
Chickpeas are pre-seasoned