Chickpea, Tomato & Harissa Stew

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!