Chickpea & harissa stew with yogurt flatbreads

Name: Chickpea & harissa stew with yogurt flatbreads
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 4 tsp olive oil; 2 large Essential Red Peppers, diced; 2 Essential Onions, chopped; 400 g cans Essential Chickpeas; 400 g cans Essential Chopped Tomatoes; 4 tsp Cooks' ingredients Harissa Paste; 25 g packs flat leaf parsley, chopped; 2 clove/s garlic, crushed; 300 g Essential Low Fat Greek Style Yogurt; 200 g Essential Self-Raising Flour, plus extra for dusting

Rich and spicy, this meat-free meal is easy to put together, with a little mindful (but fast) bread making while it simmers. More people to feed? Serve as a side with seared Essential halloumi, chicken, or lamb.

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VegetarianSource of fibre4 of your 5 a day

Serves4
CourseMain meal
Prepare20 mins
Cook30 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

4 tsp olive oil
2 large Essential Red Peppers, diced
2 Essential Onions, chopped
2 x 400g cans Essential Chickpeas
2 x 400g cans Essential Chopped Tomatoes
4 tsp Cooks' ingredients Harissa Paste
25g packs flat leaf parsley, chopped
2 clove/s garlic, crushed
300g Essential Low Fat Greek Style Yogurt
200g Essential Self-Raising Flour, plus extra for dusting

Heat the oil in a frying pan and fry the red pepper and onion for 5 minutes over a medium heat, until beginning to colour. Stir in the chickpeas and liquid from the can, along with the tomatoes, harissa paste and ¾ of the parsley. Bring to a gentle simmer, cover and cook for 25 minutes.
Put the garlic in a small bowl with 150g of the yogurt and a few grinds of black pepper, then mix well, cover and chill until ready to serve. Put the flour in a separate bowl with a little seasoning, then add the remaining yogurt and 2 tbsp cold water. Using a round-bladed knife, bind the mixture together, then use your hands to form it into a soft dough. Turn out onto a floured surface, cut it in ¼ and roll out each piece, until about 15cm in diameter.
Heat a griddle or frying pan. Once hot, add the flatbreads and cook for 2 minutes on each side, until slightly risen and lightly browned. Check the stew for seasoning, sprinkle with the remaining parsley, then serve with the flatbreads and garlic yogurt.

Cook’s tip

For an extra burst of flavour, spice up the flatbreads by adding some spices or herbs to the flour. Crushed cumin or coriander seeds would work well, as would finely chopped thyme or rosemary.

Typical values per serving when made using specific products in recipe