Biona Chickpea, Tomato and Harissa Stew with Herby Vegan Yoghurt

Biona Chickpea, Tomato and Harissa Stew with Herby Vegan Yoghurt

January 11, 2024

Serves: 2 | Prep: 5 mins | Cook: 20 mins

Ready in just 20 minutes, you’ll have a warming plant-based dish on the table in no time. Biona organic chickpeas are perfect for soaking up the flavours of this delicious spicy stew and providing much-needed protein and fibre.



  • For the Stew
  • 2 tbsp Biona Extra Virgin Olive Oil
  • 250g cherry tomatoes
  • 2 garlic cloves, finely sliced
  • 1 x 400g can of Biona Chickpeas
  • 3 tbsp Biona Harissa Chilli Relish
  • For the Herby Yoghurt
  • 2 cloves of garlic, grated
  • 1 lemon, zested
  • 15g fresh dill, finely chopped
  • 3 tsp Biona Capers, drained
  • 250g vegan Greek yoghurt



Heat the olive oil in a non-stick frying pan over a high heat. Add the cherry tomatoes and cook for 5-6 minutes until the tomatoes are blistered, soft and slightly charred. Lower the heat, add the garlic and fry off for 1-2 minutes until fragrant.


Add the chickpeas with their water and cook until the liquid has reduced by half. Remove from the heat and stir through the harissa paste. Keep simmering for 2-3 minutes.


To make the herby yoghurt, mix together all of the ingredients and season to taste.


To serve, spoon the chickpeas into warm bowls and top with the yoghurt. Serve with toasted flatbreads as a cosy bowl of nutritious goodness on those colder evenings!