Hello chickpea! Enjoy this simple and nutritious meal…


  •  1 red onion
  •  1 & ½ tbsp of harissa
  • 1 can chickpeas – drained
  • 1 tsp cumin
  • Large handful of cherry tomatoes
  • Salt & pepper to taste
  • Juice of ½ a lemon – use the other half for dressing at the end
  • Very generous drizzle of good quality olive oil
  • Any vegetables you have – I used mushroom, capsicum, and mesclun salad

To Serve

  • 2 tbsp Raglan Food Co Natural Greek Style yoghurt – 1 tbsp per serving
  • Handful of parsley – roughly chopped


  1. Fry off the red onion for a few minutes, then add the harissa and chickpeas.
  2. Cook on low in a frying pan for 2-3 minutes. Add the vegetables, excluding the tomatoes.
  3. Once the vegetables are all cooked, add in the tomatoes and fry off for a few minutes until soft.
  4. Remove from heat and drizzle over olive oil.
  5. Season with salt, pepper, and lemon until you reach your desired taste.
  6. Serve with coconut yoghurt, parsley, and a generous squeeze of lemon per serving.
  7. Enjoy! Serves 2.

A special thanks to Olivia Bragg for this delicious recipe!

Share your creations!

Post your photos to our Facebook Page or use the hashtag #raglanfoodco on Instagram.

More Recipes

  • Peanut-coconut curry (v, gf, df, rsf)
  • Red Velvet Beetroot Cake (df, gf*)
  • Mini vegan lemon pound cakes (gf, df, v)
  • Triple-Choc Fairtrade Banana Cake