Chickpeas with Spicy Tomato Sauce & Herbed Yogurt

Servings: 2 | Time: 40 minutes (excluding chickpea boiling)

INGREDIENTS 

For the chickpeas:

• 1 jar (or 400 g cooked) chickpeas with their liquid
• 3 tbsp extra virgin olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, sliced
• 300 g cherry tomatoes or ripe tomatoes, chopped
• 2 tbsp tomato paste
• Spicy version: 2-3 tbsp harissa paste
• Mild version: 2-3 tbsp roasted red pepper paste (gives a sweet, smoky flavor without heat)
• ½ tsp smoked paprika
• ½ tsp cumin
• A pinch of cinnamon (optional)
• Salt & pepper
• ½ cup hot water or vegetable stock

For the herbed yogurt:

• 200 g Greek strained yogurt
• 1 garlic clove, crushed
• Zest of ½ lemon + 1 tbsp juice
• 2 tbsp dill, finely chopped
• 1 tbsp parsley or mint, finely chopped
• 2 tsp capers, finely chopped
• Salt & pepper

COOKING INSTRUCTIONS

STEP 1 | Sauce

In a large pan, heat the olive oil and sauté the onion for 5 minutes until translucent. Add the garlic and cook for 1 more minute.

STEP 2 | Build flavor

Add the tomato paste and cook for 2 minutes to caramelize. Stir in the tomatoes, harissa or roasted pepper paste, spices, and mix well.

STEP 3 | Cooking

Add the chickpeas with their liquid and the stock. Simmer for 15–20 minutes until the sauce thickens. Adjust seasoning with salt and pepper.

STEP 4 | Yogurt

In a bowl, mix all the ingredients until creamy and aromatic.

STEP 5 | Serving

Spoon the chickpeas into a deep plate, top with dollops of yogurt, and drizzle with olive oil or extra harissa (in the spicy version).

Tips:

– For a smokier character: sauté 1–2 dried chilies together with the onion (in the spicy version).

– For extra aroma: add a pinch of sweet paprika or even 1–2 drops of rose water into the yogurt for an oriental twist.

– Best served with warm sourdough bread, flatbreads, or basmati rice.

NUTRITIONAL BREAKDOWN (100 g)

Calories: 150 kcal

Protein: 6 g

Carbohydrates: 15 g

Fat: 7 g