Chickpea Tagine

 

After recently making a batch of harissa paste I was on the look out for recipes that used it! This "Moroccan inspired" dish was extremely 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
10g fresh dill, chopped

for the yogurt
150g Greek yogurt
10g fresh dill, chopped
2 garlic cloves, finely grated
1 tsp lemon juice

Method

Place the cherry tomatoes into a large dry frying pan (or tagine base) over a high heat to charr the skins, shaking the pan every now and then to charr evenly. 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 lid on now.  This could take about half an hour of gentle simmering.

Continue to cook until you reach your desired consistency. 

In the meantime mix together all the ingredients for the yogurt. 

Serve in a warm bowl, top with a tablespoon of yogurt, sprinkle over some more chopped dill and serve with a warm flatbread.