Tell me what you eat, and I will tell you who you are … Check This Amazing Recipe: Chickpeas with harissa and yoghurt
How to Make Chickpeas with harissa and yoghurt
less than 30 mins
10 to 30 mins
- 2 tbsp olive oil
- ½ red onion
- 1 courgette
- 400g tin chickpeas
- 2 tbsp harissa
- 8–10 cherry tomatoes
- ½ lemon
- 6 tbsp plain yoghurt
- finely chopped flatleaf parsley or coriander
- salt and freshly ground black pepper
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.
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.
Add a squeeze of lemon juice and season with salt and pepper.
Spoon the yoghurt onto two plates or shallow bowls, top with the warm chickpeas and sprinkle with the herbs. Serve immediately.