Shawarma Chickpeas with Dill & Lemon Yoghurt

Chickpea supper - accompany with green salad and pita or flatbreads

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Step 1

Place olive oil in a pan over medium heat. Add garlic & tomatoes, cook for 3 minutes until lightly coloured. Stir in shawarma paste, the chickpeas & their liquid & 200ml water.

Step 2

Mix well , cover with a lid & cook for 20 minutes until the sauce thickens, stirring halfway through.

Step 3

Make the lemon yogurt. Mix the yogurt, lemon juice and chopped dill with quarter tsp salt in a small bowl.

Step 4

Serve in a bowl, topped with the lemon yogurt and pitta or other bread to scoop it up.