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
- ½ tsp smoked paprika
- ½ tsp cumin
- Pinch of cinnamon, optional
- Salt & pepper
- ½ cup hot water or vegetable broth
For the herb yogurt
- 200 g Greek yogurt
- 1 garlic clove, crushed
- Zest of ½ lemon + 1 tbsp lemon juice
- 2 tbsp fresh dill, chopped
- 1 tbsp parsley or mint, chopped
- 2 tsp capers, chopped
- Salt & pepper
EQUIPMENT
- Large pan
- Mixing bowl
- Grater
- Knife & board
METHOD
- Sauté the onion in olive oil for 5 minutes. Add garlic and cook 1 more minute.
- Add tomato paste and cook 2 minutes to caramelize.
- Add tomatoes, harissa or pepper paste, spices. Stir well.
- Add chickpeas with liquid + broth. Simmer 15–20 minutes until thickened.
- Mix yogurt with all ingredients until creamy.
- Serve chickpeas with dollops of herb yogurt and a drizzle of olive oil.
