Harissa Chickpea and Tomatoes with Dill Yoghurt

    10m prep time
    25m total time
    Easy level
    12 ingredients

A very simple one-pan wonder. Blistered tomatoes, creamy, meaty chickpeas and smoky harissa all cooled with dill yoghurt and a scattering of salty feta. A great dish for a speedy lunch or a lighter veggie evening meal.

Method

Based on 4 servings, adjust as needed.

Step 1

Preheat the grill to 200°C. Chop the onion and garlic and set aside. Halve the tomatoes and place them onto a baking tray along with a drizzle of olive oil, salt and black pepper. Place the tomatoes under the grill to cook and slightly caramelise for 6-8 minutes until blistered and juicy. Keep the grill warm to heat through the flatbreads.

Step 2

Place a large frying pan onto the stove and pour in the remaining olive oil. Add the chopped onion and garlic and gently cook on a medium heat with a pinch of salt for 6-7 minutes. Add the harissa paste and stir well before pouring in all of the drained chickpeas (hold onto the chickpea stock to use later).

Step 3

Once the tomatoes are blistered, tip them in with the chickpeas and harissa and stir well to allow the tomatoes to release their juices a little. Add 50ml of chickpea stock per person and allow to simmer while you prepare the dill yoghurt.

Step 4

Chop the dill and mix through the greek yoghurt along with a squeeze of lemon juice. You can add a small grating of garlic to this dip as well if you feel it needs a little kick.

Step 5

Serve the chickpeas with a large spoonful of the yoghurt on top, some crumbled feta and the warmed flatbreads on the side.
  • Ingredients
  • Based on 4 servings
  • 4 tbsp Harissa 1 x Belazu Rose Harissa 170g
  • 2 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
  • 10g Dill, chopped 1 x Sainsbury's Bunched Dill 20g
  • 0.5 Lemon, zest and juice 1 x Sainsbury's Lemons
  • 4 Greek Flatbreads, heated 1 x Deli Kitchen Greek Style Flatbread x4 320g
  • 100g Feta Cheese, crumbled 1 x Sainsbury's Greek Feta Cheese 200g
  • 4 Cloves Garlic, peeled and grated 1 x Sainsbury's Garlic
  • 1 White Onion, finely chopped 1 x Sainsbury's Onions Loose
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 4 tbsp Greek Yoghurt 1 x Sainsbury's Greek Style Natural Yogurt 200g
  • 2 Jars Chickpeas, drained but stock reserved 2 x Bold Bean Co Queen Chickpeas 570g
  • 650g Baby Plum Tomatoes, halved 2 x Sainsbury's Baby Plum Tomatoes 325g
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