Harissa-y Tomato Chickpeas with Spinach

Tangy, creamy yoghurt drizzle with sweet and warm tomato-chickpea stew. Perfect for a cosy weekday meal.

Ingredients:
 
1 onion
2 cloves of garlic
2 fresh chillies, chopped
250g of fresh tomatoes (or use tinned)
2 tablespoons of harissa paste
1 jar of chickpeas
200g fresh spinach, washed
250g Greek yoghurt
3 tablespoons of tahini
Juice of 1 lemon
Handful of parsley, chopped

Method:

1.   Finely dice onion, chillies and garlic, then fry off for 5 minutes in plenty of olive oil
2.   Add in your tomatoes and harissa paste, then cover and leave to bubble (note – if you’re using tinned tomatoes, leave the lid off so that some of the liquid can cook off)
3.   While tomato mix is cooking, mix together yoghurt, tahini, and lemon juice in a bowl until you reach a drizzle consistency.
4.   Add the chickpeas + their stock to the pot, leave for a couple of minutes, then add the spinach and let it all cook down.
5.   Once the spinach has cooked down, serve immediately – spoon out the chickpea mixture, drizzle yoghurt mixture on top and sprinkle with parsley. Enjoy with sourdough.

Notes: I prefer jarred chickpeas over tinned, as the flavour tends to be better. If using tinned, you might like to add a tiny bit of stock (optional) to the dish for added flavour.