Harissa Chickpeas with yoghurt & Flatbreads

• 2 x 400gtins chickpeas, drained and rinsed
• 2 tbsprose harissa paste, jarred
• 2 tbspolive oil
• 4cloves garlic, finely sliced
• 1 x 400gtin chopped tomatoes
• 1 tspcumin seeds
• 100 gbaby spinach
• 1lemon, zested and juiced
• 200 gGreek yoghurt
• 4flatbreads or pittas
• 20 gfresh coriander, roughly chopped
• 1 tspchilli flakes
• Fine salt and black pepper
• 4flatbreads (optional)
• 200 gsimple cucumber and tomato salad, dressed with 1 tbsp rice vinegar and a pinch of salt (optional)
• 160 gpickled chillies (optional)

Method

1. 1Warm the olive oil in a wide, heavy pan over medium heat. Add the cumin seeds and let them sizzle for 30–60 seconds until fragrant and one shade darker.
2. 2Drop in the sliced garlic and cook for no more than 30 seconds, just until fragrant and pale gold.
3. 3Stir in the harissa paste and cook for another 30 seconds until it darkens and the oil runs red around the edges. This is where the paste loses its raw edge.
4. 4Tip in the chickpeas and chopped tomatoes with a splash of water. Season with salt and pepper, going lighter than usual because the harissa already carries salt, and simmer for 8–10 minutes until thick and glossy with oil pooling at the surface.
5. 5Stir through the spinach and cook for a minute until just wilted. Add the lemon zest and a generous squeeze of lemon juice; about half the lemon; then taste and adjust. Taste again.
6. 6While the stew settles, mix the Greek yoghurt with the remaining lemon juice, a grated clove of garlic and a pinch of salt. Sharp, cold, garlicky; the counterweight to the harissa heat.
7. 7Warm the flatbreads in a dry pan for 30 seconds a side, until soft and lightly blistered.
8. 8To serve: tear the flatbreads onto plates, spoon the harissa chickpeas over, dollop generously with the garlic yoghurt, scatter with the chopped coriander and a dusting of chilli flakes. Cucumber-tomato salad and pickled chillies alongside.

Per serving

kcal

551

protein

24.4g

fibre

16.7g

carbs

75.9g

fat

14.4g