Step 1

Peel and finely slice the garlic. Place a saucepan over a medium-high heat and add a tbsp of olive oil. Poke the cherry tomatoes with the tip of a knife, this will encourage them to pop!

Step 2

Add the sliced garlic and cherry tomatoes to the pan and stir for 1 min, they should start to burst. Add the harissa paste and the can of cherry tomatoes. Bubble on a medium heat for 15 - 20 mins.

Step 3

Throw in the whole jars (or tins) of chickpeas along with their liquid. Add the stock cube and turn up the heat to high. Use a potato masher or fork to crush the mix a bit- this will help thicken the sauce a little. Simmer for 5-10 mins until nicely warmed through.

Step 4

Add the juice of half the lemon. Season to taste, and enjoy!