Chickpea, Tomato + Harissa Stew with Herby Yoghurt

Step 1

Heat 2 tablespoons of olive oil in a non-stick frying pan over a high heat. Add the cherry tomatoes and cook for 5-6 minutes until the toms are blistered, soft and slightly charred. Lower the heat, add the garlic and fry off for 1-2 minutes until fragrant.

Step 2

Add the chickpeas with their bean stock (or tinned chickpeas with veg stock) and bubble until reduced by half. Then, remove from the heat and stir through the harissa. Keep simmering for 2-3 minutes.

Step 3

While you’re waiting for the chickpeas, in a bowl, mix together all of the ingredients for the herby yoghurt. Season to taste.

Step 4

To serve, spoon the chickpeas into warm bowls and top with the yoghurt. Serve with warm flatbreads.