A painfully easy recipe for one that’s super fresh and filling. A good squeeze of lemon adds a nice zip to the dish. Don’t be afraid to go heavy on the dill.
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Serves
1
Cherry Tomatoes
Garlic
Drained Cooked Chickpeas
Reserved Chickpea Liquid
Vegetable Stock Cube
Harissa
Dill
Parsley
Lemon
Natural Yoghurt
Feta
Sesame Seeds
Bread
Olive Oil
Serves
1
Cherry Tomatoes
Garlic
Drained Cooked Chickpeas
Reserved Chickpea Liquid
Vegetable Stock Cube
Harissa
Dill
Parsley
Lemon
Natural Yoghurt
Feta
Sesame Seeds
Bread
Olive Oil
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Step 1.
Place a saucepan over a medium-high heat and add a tbsp of olive oil. Poke the cherry tomatoes with the tip of a knife, this will encourage them to pop!
Step 2.
Add the cherry tomatoes to the pan and stir for 1 min, they should start to burst. Crush the garlic into the pan.
Step 3.
Throw in the whole tin of chickpeas along with their liquid. Add the stock cube and harissa paste and turn up the heat to high. Use a potato masher or fork to crush the mix a bit- this will help thicken the sauce.
Step 4.
Roughly chop three-quarters of the herbs and stir through the mix along with half of the lemon juice. Taste and season well.
Step 5.
Tip into bowls, drizzle with the yoghurt then top with the feta, parsley, dill, and sesame seeds. Drizzle with olive oil and another squeeze opf lemon juice. Serve it with bread.
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