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 lid on now. 

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.