Recipe by Sarah Graham

by Tia

Serves 2

Prep + Cooking time: 20 minutes  


  • Olive oil 
  • 1 red onion, diced
  • 1 heaped teaspoon crushed garlic
  • 1–2 tablespoons harissa paste
  • 1 can chickpeas, drained and rinsed
  • 1 can whole peeled tomatoes, roughly chopped
  • 1 teaspoon sugar or honey
  • 2 generous handfuls baby spinach
  • salt and black pepper, to taste
  • 1 tablespoon Greek yoghurt
  • 1 tablespoon each chopped fresh flat-leaf parsley and basil

To serve

  • 1 cup Greek yoghurt mixed with ¼ cup hummus + 1–2 teaspoon extra harissa paste stirred through
  • Fresh lemon zest and a squeeze of juice
  • Couscous, frying–pan flatbread (or store-bought flatbread), or pitta bread, warmed


  1. Add a dash of olive oil to a large frying pan over medium heat. Fry the onion, garlic and harissa paste for about 6 minutes, until the onions have softened.
  2. Stir in the chickpeas and tomatoes, along with the sugar or honey, and simmer for 10 minutes. 
  3. Add the spinach and season with salt and black pepper. Swirl through the yoghurt, scatter over the parsley and basil, and serve immediately. 

FLEXITARIAN TIP: add 200g diced bacon or chorizo with the onion, garlic and harissa paste.

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