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.
1
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.
2
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.
3
To make the herby yoghurt, mix together all of the ingredients and season to taste.
4
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!
Matcha is one of our favourite foods! It tastes amazing in sweets so here we've used it as we would cacao to make indulgent little brownie bites.
Enhance your meal with this soft silken tofu recipe that includes plenty of nutritious greens. Tofu is a great source of plant protein.
