Grilled Peppers With Chickpeas, Tomatoes, Black Olives, and Harissa Yogurt

Jason Ingram

A Mediterranean-inspired stuffed pepper, packed full of sunshine flavors. These are best started off over a gentle heat so the peppers can begin to soften without charring too much.

Serves 3 to 6, depending on what else you are eating

• 3 large red bell peppers
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 14-ounce can chickpeas, drained and rinsed
• 2 cloves of garlic, crushed
• 6 cherry tomatoes, quartered
• 1/2 cup black olives, chopped
• 1/2 cup sun-dried tomatoes, chopped
• A few sprigs of flat-leaf parsley, chopped
• Salt and freshly ground black pepper

To serve:

• 3 tablespoons Greek yogurt
• 3 teaspoons harissa
• A little extra flat-leaf parsley, chopped

Fire up your grill ready for direct or indirect grilling. If you are cooking in the oven, preheat it to 425 degrees F.