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CHICKPEAS WITH SPICY TOMATO SAUCE & HERBED YOGURT

A hearty Mediterranean-inspired dish of chickpeas simmered in a smoky tomato sauce, topped with refreshing herbed yogurt. Perfect with warm bread or basmati rice.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 people
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the chickpeas
  • 1 jar
  • 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

Equipment

  • 1 Large sauté pan or skillet
  • 1 Wooden spoon
  • 1 Knife & cutting board
  • 1 Mixing bowl
  • 1 Grater/zester
  • 1 Small whisk or spoon for yogurt mixture

Method
 

  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.
  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.
  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.
  4. Yogurt: In a bowl, mix all the ingredients until creamy and aromatic.
  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).

Notes

  • 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.