Chickpeas with Harissa and Yoghurt

The perfect easy dish, packed with flavour. Try my Chickpeas with Harissa and Yoghurt recipe.

UNDER 10 MINS

VEGETARIAN

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1-2 tbsp harissa paste
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup vegetable or chicken stock
• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice
• fresh parsley or coriander, chopped, for garnish
• pita bread or crusty bread for serving

Instructions

1. In a large pan, heat the olive oil over medium heat.
2. Add the finely chopped onion and cook until soft and translucent, about 2 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Add the drained chickpeas to the pan and stir to combine with the onion and garlic.
5. Stir in the harissa paste, ground cumin, and smoked paprika. Cook for 2 minutes, allowing the spices to coat the chickpeas evenly.
6. Pour in the vegetable or chicken stock and bring the mixture to a simmer.
7. Cook for 5 minutes, stirring occasionally, until the chickpeas are heated through and the sauce has thickened slightly.
8. Season with salt and pepper to taste.
9. In a small bowl, mix the Greek yoghurt with lemon juice and a pinch of salt. Stir until smooth.
10. Spoon the harissa chickpeas into bowls.
11. Drizzle the lemon yoghurt sauce over the chickpeas.
12. Garnish with chopped fresh parsley or cilantro.
13. Serve with warm pita bread or crusty bread on the side.