Harissa Chickpea and Tomatoes with Dill Yoghurt
A very simple one-pan wonder. Blistered tomatoes, creamy, meaty chickpeas and smoky harissa all cooled with dill yoghurt and a scattering of salty feta. A great
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Cooking tools:
- Grill
- Baking sheet
- Chef's knife
- Cutting board
- Skillet
- Stove
- Wooden spoon
- Colander
- Can opener
- Measuring cup
- Mixing bowl
- Microplane
- Spoon
- Serving bowl
- Plate
Ingredients
- 100g Feta Cheese, crumbled
- 2 Jars Chickpeas, drained but stock reserved
- Maldon Salt, to taste
- 650g Baby Plum Tomatoes, halved
- 4 tbsp Harissa
- 2 tbsp Olive Oil
- 10g Dill, chopped
- 1/2 Lemon, zest and juice
- 4 Greek Flatbreads, heated
- 4 Cloves Garlic, peeled and grated
- 1 White Onion, finely chopped
- 4 tbsp Greek Yoghurt
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