2 tablespoons olive oil
1⁄2 red onion, thinly sliced
1 courgette, halved lengthways and sliced
400gm can chickpeas, drained and rinsed
1⁄2- 1 teaspoon harissa paste ( to your taste)
8-10 cherry tomatoes, halved
1⁄2 lemon, juice only
6 tablespoons plain yoghurt
Finely chopped flat leaf parsley or coriander
Salt and freshly ground black pepper
Method
Heat the oil in a frying pan and gently fry the onion and courgette for 4-5 minutes, stirring regularly, until softened and beginning to brown.
Add chickpeas, harissa paste and tomatoes and cook for 3-4 minutes, stirring occasionally, until the tomatoes are softened but still holding their shape. Add a splash of water if the mixture begins to stick.
Add a squeeze of lemon juice and season with salt and pepper.
Spoon the yoghurt onto two plates or shallow bowls, top with the warm chickpeas and sprinkle with the herbs. Serve immediately.
Harissa paste is a Tunisia hot chilli pepper paste, the main ingredients are roasted red peppers (serrano or baklouti peppers) spices, herbs, garlic, caraway seeds, coriander seeds, cumin and olive oil.