Chickpea and leek stew

Ingredients for 2 servings:

• 4 stalk(s) leeks
• 2 onions
• 400 g chickpeas (from the can)
• 4 tomatoes
• 2 cloves garlic
• 2 tbsp olive oil
• 1 small can of tomato paste
• 250 ml vegetable stock
• 1 tsp chili paste (harissa)
• Cumin
• Spice mix (Garam Masala)
• Cayenne pepper
• 300 g natural yogurt
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean and wash the leeks and cut into rings. Peel and dice the onions. Thinly slice the garlic. Heat the olive oil in a high pan and sauté the onions and garlic. Add the leeks and sauté for about 5 minutes. Season with cumin, garam masala, cayenne pepper, salt, and pepper. Mix the tomato paste with the vegetable stock and add to the leeks. Cover and simmer over low heat for a few minutes until the leeks are cooked through. Remove the chickpeas from the can and drain well. Remove the stems from the tomatoes and dice them. Add both to the pan, add the harissa paste, stir in, and adjust the seasoning if desired. Simmer over low heat for about three minutes until the tomatoes are slightly soft. Remove the pan from the heat and stir in the yogurt. Serve with rice, potatoes, or simply flatbread.