Biona Chickpea, Tomato and Harissa Stew with Herby Vegan Yoghurt

1

Heat the olive oil in a non-stick frying pan over a high heat. Add the cherry tomatoes and cook for 5-6 minutes until the tomatoes are blistered, soft and slightly charred. Lower the heat, add the garlic and fry off for 1-2 minutes until fragrant.

2

Add the chickpeas with their water and cook until the liquid has reduced by half. Remove from the heat and stir through the harissa paste. Keep simmering for 2-3 minutes.

3

To make the herby yoghurt, mix together all of the ingredients and season to taste.

4

To serve, spoon the chickpeas into warm bowls and top with the yoghurt. Serve with toasted flatbreads as a cosy bowl of nutritious goodness on those colder evenings!