Chickpea Tagine
After recently making a batch of harissa paste I was on the look out for recipes that used it! This dish was very tasty and simple to make. Ingredients serves 2 400g chickpeas (tinned, drained weight ) 175ml stock or the "cooking water" 2 tbsp olive oil 250g cherry tomatoes, whole 2 garlic cloves, finely chopped 2 tbsp Harissa paste for the yogurt 200g Greek yogurt 15g fresh dill, chopped 2 garlic cloves, finely grated 1 zest of lemon Method Place the cherry tomatoes into a large dry frying pan (or tagine base) over a high heat to charr the skins, turning once or twice. Once slightly blackened reduce the heat to a medium and add the oilive oil. Fry for a minute, then add the garlic and fry for a few minutes more until they've coloured. Next add the chickpeas and stock (cooking water). Bring to a simmer. Add the harissa paste, stir in well, and gently cook until the liquid has reduced by at least half. If you are using a tagine, place the ...
