Chickpea and Tomato Stew with Crumbled Feta and Dilly Yoghurt
served with (or without) lemon baked salmon drizzled in a herby chilli oil
To me this is reminiscent of the amazing Greek dish - Prawn Saganaki which combines tomatoes with prawns and crumbled feta. It’s one of my favourite things in the world and this hits all the same notes.
I love this stew - it’s sunshine in a bowl. I don’t love the word stew but I couldn’t think of a better word for this. It’s so quick and simple to put together, packed full of flabour. It feels hearty and satisfying but also light and healthy. It’s also incredibly versatile too. I love this on its own. I love it over cous cous. I love it with salmon, or roast chicken, cod or sizzling prawns. I love it piping hot from the pan, but I also love it at room temperature with some hot slow roasted lamb. You can make it the day before and the flavours will get even better if you leave it in the fridge over night or have it for leftover lunch the next day. It’s a very forgiving dish! So you see, there are a lot of ways to love it.
Today I’ve served it with salmon which works really well and just makes such a lovely weeknight dish. This way of cooking salmon is gorgeous and so full of flavour. You could serve this salmon in a whole host of different ways too. It’s just a simple way of jazzing up a piece of salmon.
And I haven’t even told you the best bit yet. This whole thing is on the table in 20 minutes. Talk about fast food! But it’s going to taste like you’re eating something that took hours of work. It really is delicious.
Don’t skip the dilly yoghurt, the sharp cool creaminess adds a great dimension to the dish. Remember that cooking (and eating) is all about contrast and this works so well. If you don’t like dill you could use chives, or parsley or lemon zest.
