Chickpea, Tomato and Harissa Stew with Herby Vegan Yoghurt
Ingredients
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
To serve
Flatbreads, toasted
Method
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!
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