Harissa Chickpea Stew with Herby Yogurt (Print Version)
# Ingredients:
→ For the 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 their bean stock
05 -
2 tablespoons harissa paste
→ For the 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 -
Couscous
# Instructions:
01 -
Heat olive oil in non-stick pan over high heat. Cook cherry tomatoes 5-6 minutes until blistered and charred. Lower heat, add garlic and fry 1-2 minutes.
02 -
Add chickpeas with bean stock and reduce by half. Remove from heat, stir in harissa and simmer 2-3 minutes more. Taste before seasoning.
03 -
Mix all herby yogurt ingredients in a bowl. Season to taste.
04 -
Spoon chickpeas into warm bowls, top with herby yogurt. Serve with warm flatbreads.
# Notes:
01 -
Can use vegan yogurt alternative
02 -
Queen Chickpeas are specially selected giant chickpeas
03 -
Use chickpea liquid for extra flavor