Harissa Chickpea & Tomato Stew with Herby Yoghurt

A quick, flavour-loaded chickpea stew with blistered tomatoes and warming harissa, finished with a fresh, zesty herby yoghurt. Perfect for an easy dinner that still feels a bit special.

Ingredients

For the Chickpea Stew

• 1 jar (approx. 550–600 g) chickpeas, including liquid
• 2 Tbsp olive oil
• 250 g cherry or baby tomatoes
• 2 garlic cloves, finely chopped
• 2 Tbsp harissa paste

For the Herby Yoghurt

• 250 g Greek yoghurt (or dairy-free alternative)
• 2 garlic cloves, finely grated
• Zest of 1 lemon
• 15 g fresh dill, finely chopped
• 3 tsp capers, drained

To Serve

• Warm flatbreads
• Couscous, bulgur wheat, or grain of choice

Method

1. Cook the tomatoes

Heat the olive oil in a large frying pan over high heat.
Add the tomatoes and cook for 5–6 minutes, tossing occasionally, until softened, blistered, and slightly charred.

2. Add garlic

Reduce the heat to low. Stir in the garlic and cook for about 1 minute, until fragrant.

3. Build the stew

Add the chickpeas along with their liquid and stir to combine, scraping up any flavour from the pan.
Simmer until the liquid reduces by roughly half.

Stir in the harissa and cook for a further 2–3 minutes. Taste and adjust seasoning if needed.

4. Make the herby yoghurt

In a bowl, mix together the yoghurt, garlic, lemon zest, dill, and capers. Season to taste.

5. Serve

Spoon the chickpea stew into bowls.
Top with a generous dollop of herby yoghurt and serve with warm flatbread or your favourite grains.