Chickpea, Tomato & Harissa Stew

Harissa paste is a fiery chilli cooking paste from North Africa that really packs a punch. It's not JUST spicy, but combines sweet + smoky roasted red peppers, and other tasty seasonings to create a flavour explosion. Simmered off with juicy tomatoes and our Queen Chickpeas, this warming stew is on the table in just 25 mins. This dish is only as good as its ingredients - so get your hands on the best beans, harissa + tomatoes you can find. Photo credit, Sam A Harris, Kyle Books.

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Ingredients

garlic cloves 3
Greek yoghurt 250 g
cherry tomatoes 250 g
Bold Bean Queen chickpeas 1
harissa paste 2 tbsp
fresh dill 15 g (chopped)
lemon 1 (zest)
capers 2 tbsp (drained)

Method

Make the stew

Chop 2/3 of the garlic cloves, and grate the rest (keep the grated garlic for the herby yoghurt).
Heat a generous glug of olive oil in a non-stick frying pan over high heat.
Add the cherry tomatoes and cook for 5–6 minutes until soft, blistered, and slightly charred - shaking the pan often. If it starts to spit, cover with a lid and continue to give it a shake.
Reduce the heat to low. Add the chopped garlic and cook for 1 minute until fragrant.
Add the Bold Bean Queen chickpeas with their bean stock and stir to combine - the bean stock will also help to deglaze the pan.
Simmer until the liquid reduces by half. Stir in the harissa paste and simmer for another 2–3 minutes.
Taste before adding salt - the chickpeas and harissa are usually well seasoned.

Make the Herby Yoghurt

Chop the fresh dill, zest the lemon.
In a bowl, combine the Greek yoghurt with the capers, grated garlic, fresh dill and lemon zest. Season to taste.

Plate Up

Spoon the stew into warm bowls. Top with a generous dollop of herby yoghurt and enjoy!

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