Peanut Butter Oreo Balls (Print Version)
# Ingredients:
→ Stew
01 -
250g baby or cherry tomatoes
02 -
A jar of chickpeas with its liquid
03 -
2 spoons of olive oil
04 -
2 cloves of garlic, sliced thinly
05 -
2 big spoonfuls of harissa paste
→ Herby Yoghurt
06 -
15g of dill, finely chopped
07 -
Zest from one lemon
08 -
2 grated garlic cloves
09 -
3 teaspoons of capers, well-drained
10 -
250g of Greek yogurt or plant-based substitute
→ To Serve
11 -
Couscous
12 -
Flatbreads heated up
# Instructions:
01 -
Grab a non-stick pan, heat olive oil over high heat, and cook your tomatoes for 5 to 6 minutes until they’re blackened and starting to burst. Toss in the garlic and let it cook for a minute or so.
02 -
Pour in the chickpeas along with their stock. Cook until the liquid shrinks by half. Stir in the harissa, then let everything simmer for 2-3 minutes and take it off the heat.
03 -
Combine all the herby yogurt ingredients in a bowl. Adjust seasoning to your liking.
04 -
Put the warm chickpeas into bowls. Add the yogurt mixture on top, and pair with couscous or bread on the side.
# Notes:
01 -
Feel free to swap with a dairy-free yogurt option
02 -
The chickpeas come already seasoned