This is hardly a recipe it’s so quick to put together, but makes a delicious mid week meal served with whatever salad you have in the fridge, and a side of creamy tahini yoghurt. It also celebrates the sweet cherry tomatoes coming into season in the UK
- 3 spring onions, or one red onion, finely chopped
- 2 fat cloves of garlic, crushed
- 2 tsp Biona harissa chilli relish
- 400g tin chickpeas, or 100g dried chickpeas soaked overnight and boiled until tender
- 200g cherry tomatoes
- 3 tbsp natural yoghurt
- 2 tbsp tahini paste
- Juice of 1/2 a lemon
- 2 tbsp organic 4 seed mix
- Olive oil for frying
Method
- Add a generous drizzle of olive oil to a shallow saucepan and add the onion and garlic. Fry on a medium heat until the onion has started to soften.
- Add the harissa paste and stir, then add in the cherry tomatoes and continue to cook on a medium heat until they start to soften and turn slightly jammy. You may want to add a splash of water at this point to loosen the tomatoes – you want the chickpeas to be well coated in the sauce but it shouldn’t be runny.
- Add the chickpeas, stir well and cook for a few minutes until they have warmed through.
- Season with salt and pepper
- For the tahini yoghurt, mix the yoghurt, tahini and lemon juice until smooth, adding a little water if it is too thick.
- In a dry pan toast the mixed seeds on a gently heat until they start to turn golden – you may want a lid because they tend to pop and fly out of the pan once warm!
- Serve the chickpeas with salad of your choice, and add a generous drizzle of the yoghurt and seeds scattered over the top.
