Chickpeas with Harissa
This chickpeas with harissa recipe combines bold flavors with wholesome ingredients, making it an easy, healthy meal. Perfect for a quick lunch or dinner, enjoy the delightful spice and creamy yogurt contrast.
Ingredients
- 2 tbsp olive oil
- ½ red onion thinly sliced
- 1 courgette halved lengthways and sliced
- 400g tin chickpeas, drained and rinsed
- 2 tbsp harissa paste
- 8–10 cherry tomatoes halved
- ½ lemon juice only
- 6 tbsp plain yogurt
- Finely chopped flat-leaf parsley or coriander
- Salt and freshly ground black pepper
Instructions
- Heat 2 tbsp of olive oil in a frying pan over medium heat. Add the sliced red onion and courgette, cooking for 4-5 minutes until softened and lightly browned.
- Stir in the chickpeas, 2 tbsp of harissa paste, and cherry tomatoes. Cook for 3-4 minutes, stirring occasionally, until the tomatoes are softened but retain their shape.
- If the mixture starts to stick, add a splash of water to keep everything moist.
- Add a generous squeeze of lemon juice and season with salt and freshly ground black pepper to taste.
- On two plates or shallow bowls, spread 3 tbsp of yogurt per serving as a base. Spoon the warm chickpea mixture on top and finish with a sprinkle of chopped herbs.
- Serve immediately and enjoy!