Step 1

Heat the oil in a frying pan and gently fry the onion and courgette for 4–5 minutes, stirring regularly, until softened and beginning to brown.

Step 2

Add the chickpeas, harissa and tomatoes and cook for 3–4 minutes, stirring occassionally, until the tomatoes are softened but still holding their shape. Add a splash of water if the mixture begins to stick.

Step 3

Add a squeeze of lemon juice and season with salt and pepper.

Step 4

Spoon the yoghurt onto two plates or shallow bowls, top with the warm chickpeas and sprinkle with the herbs. Serve immediately.