Chickpea, Tomato & Harissa Stew With Herby Yoghurt (Bold Bean Co)

Bold Bean Co make the most delicious beans & chickpeas - they're ready cooked and taste incredible.

Here's one of their recipes - straight from their recipe book & web page.

To buy Bold Bean Co's queen chickpeas (recommended) - click here.


Ingredients:

FOR THE STEW

• 2 tablespoons of olive oil
• 250g cherry or baby plum tomatoes
• 2 garlic cloves, finely sliced
• 1 jar of Queen Chickpeas with their bean stock
• 2 tablespoons of harissa paste (in store)

FOR THE HERBY YOGHURT

• 2 cloves of garlic, grated
• 1 lemon, zested
• 15 g fresh dill, finely chopped
• 3 teaspoons capers, drained
• 250g yogurt, or vegan alternative

TO SERVE

• Warm flatbreads
• Cous cous or rice

Directions:

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.
2. Add the chickpeas with their bean stock and bubble until reduced by half. Then, remove from the heat and stir through the harissa. Keep simmering for 2-3 minutes.
3. While you’re waiting for the chickpeas, in a bowl, mix together all of the ingredients for the herby yoghurt. Season to taste.
4. To serve, spoon the chickpeas into warm bowls and top with the yoghurt. Serve with warm flatbreads or rice.