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!
