Harissa, Chorizo, Tomato & Chickpeas with Yogurt & Pitta
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Harissa, Chorizo, Tomato & Chickpeas with Yogurt & Pitta
Recipe by Louis Tikaram
Serves – 4
Prep Time – 10 mins
Cook Time – 30 mins
Ingredients
3 tbs Squeaky Gate extra virgin olive oil, plus more for drizzling
1 medium onion, chopped
1 Spanish chorizo, casing removed, chopped
1 tsp Coles sea salt
1 can chickpeas, drained
¼ cup Al'Fez harissa
1 can whole peeled tomatoes
½ cup Jalna Organic Biodynamic Dairy Yoghurt
2 tbs Coles dried oregano
Coles black pepper
Toasted pita
Method
Heat the extra virgin olive oil in a fry pan over medium heat. Cook the onion until translucent. Add the chopped chorizo and cook until the fat starts to render, around 5–8 minutes, until you can smell the aroma. Add the chickpeas and combine, tossing often until browned in spots.
Stir in the Al'Fez harissa and cook, stirring constantly, until the cooking liquid has evaporated. Add the can of tomatoes, stirring and breaking them down while scraping up any browned bits from the pan. Bring to a simmer and cook, stirring often, until the mixture thickens. Taste and season with more sea salt if needed.
Top with Jalna Organic Biodynamic Dairy Yoghurt, oregano, and black pepper, and drizzle with extra virgin olive oil. Serve with toasted pita.
