Spicy Tomato Chickpea Mix (Print Version)
# Ingredients:
→ Stew
01 -
2 tbsp olive oil
02 -
250g baby plum or cherry tomatoes
03 -
2 cloves garlic, thinly sliced
04 -
1 jar Queen Chickpeas including the bean liquid
05 -
2 tbsp harissa paste
→ Herby Yoghurt
06 -
2 cloves garlic, grated finely
07 -
Zest from 1 lemon
08 -
15g dill, chopped small
09 -
3 tsp drained capers
10 -
250g Greek yogurt or plant-based option
→ To Serve
11 -
Flatbreads, heated up
12 -
Cous cous
# Instructions:
01 -
Pour oil into a non-stick pan and heat on high. Toss tomatoes around for 5-6 mins until they get charred spots. Toss in garlic and cook another minute or two.
02 -
Pour in chickpeas with their liquid and let it bubble away until half the liquid's gone. Take off the heat, mix in harissa and let it bubble gently for 2-3 mins.
03 -
Throw all your yogurt mix stuff together in a bowl and stir well. Add salt and pepper how you like it.
04 -
Scoop the chickpea mix into bowls, drop some yogurt on top. Grab some warm flatbreads to go with it.
# Notes:
01 -
Works with plant-based yogurt too
02 -
The chickpeas come already flavored