Chickpeas with harissa and yoghurt
Chickpeas are filling, delicious, easy to cook and cheap, making them the perfect choice for students. See also our easy hummus recipe and easy falafel recipe for more ways to shuzsh up that tin!
Each serving provides 357 kcal, 14.5g protein, 30g carbohydrates (of which 11g sugars), 18g fat (of which 3g saturates), 10g fibre and 0.4g salt.
Ingredients
- 2 tbsp olive oil
- ½ red onion, thinly sliced
- 1 courgette, halved lengthways and sliced
- 400g tin chickpeas, drained and rinsed
- 2 tbsp harissa paste
- 8–10 cherry tomatoes, halved
- ½ lemon, juice only
- 6 tbsp plain yoghurt
- finely chopped flatleaf parsley or coriander
- salt and freshly ground black pepper
Method
Heat the oil in a frying pan and gently fry the onion and courgette for 4–5 minutes, stirring regularly, until softened and beginning to brown.
Add the chickpeas, harissa and tomatoes and cook for 3–4 minutes, stirring occassionally, until the tomatoes are softened but still holding their shape. Add a splash of water if the mixture begins to stick.
Add a squeeze of lemon juice and season with salt and pepper.
Spoon the yoghurt onto two plates or shallow bowls, top with the warm chickpeas and sprinkle with the herbs. Serve immediately.
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