Spicy Chickpea Stew (Print Version)
# Ingredients:
→ Stew
01 -
250g baby or cherry tomatoes
02 -
2 garlic cloves, thinly sliced
03 -
2 tablespoons of olive oil
04 -
A jar of Queen Chickpeas, including its stock
05 -
2 tablespoons of harissa paste
→ Herby Yoghurt
06 -
Zest from 1 lemon
07 -
15g of chopped fresh dill
08 -
Grated garlic from 2 cloves
09 -
3 teaspoons of capers, rinsed and drained
10 -
250g of Greek yogurt (or substitute with a plant-based option)
→ To Serve
11 -
Couscous
12 -
Flatbreads, served warm
# Instructions:
01 -
Pour olive oil into a non-stick pan and get it hot. Toss in the tomatoes and let them cook for about 5-6 minutes. Make sure they’re charred and blistered before adding the garlic for another minute or two.
02 -
Tip in the chickpeas along with their stock. Let it simmer until the liquid is reduced by half. Stir in the harissa paste and let it cook gently for another 2-3 minutes. Take it off the heat.
03 -
Combine everything for the yogurt in a bowl. Mix it all up and season however you like.
04 -
Scoop the chickpeas into bowls, spoon the herby yogurt on top, and enjoy with warm flatbreads or couscous on the side.
# Notes:
01 -
Vegan yogurt works too
02 -
Queen Chickpeas come pre-seasoned