Chickpea Harissa Stew (Print Version)
# Ingredients:
→ Stew
01 -
2 garlic cloves, thinly sliced
02 -
2 tablespoons harissa paste
03 -
1 jar Queen Chickpeas along with its stock
04 -
250g cherry or baby plum tomatoes
05 -
2 tablespoons olive oil
→ Herby Yoghurt
06 -
3 teaspoons drained capers
07 -
1 lemon's zest
08 -
2 garlic cloves, minced
09 -
250g Greek yogurt or plant-based option
10 -
15g fresh dill, chopped finely
→ To Serve
11 -
Couscous
12 -
Toasted flatbreads
# Instructions:
01 -
Warm up oil in a non-stick pan on high heat. Toss in tomatoes, letting them blister and blacken for about 5-6 mins. Add garlic, cooking for another 1-2 mins.
02 -
Tip in the chickpeas with their stock and cook down till half the liquid is gone. Take off the heat, mix in harissa, and let it bubble gently for 2-3 mins.
03 -
Combine all the yogurt sauce bits in one bowl. Add salt or pepper to taste.
04 -
Scoop the chickpeas into bowls, layer yogurt on top, and pair with hot flatbreads.
# Notes:
01 -
Feel free to swap in a vegan yogurt option
02 -
The chickpeas come pre-flavored