Place a saucepan over a medium-high heat and add a tbsp of olive oil. Poke the cherry tomatoes with the tip of a knife, this will encourage them to pop!

Add the cherry tomatoes to the pan and stir for 1 min, they should start to burst. Crush the garlic into the pan.

Throw in the whole tin of chickpeas along with the water. Add the stock cube and harissa paste and turn up the heat to high. Use a potato masher or fork to crush the mix a bit- this will help thicken the sauce.

Roughly chop three-quarters of the herbs and stir through the mix along with half of the lemon juice. Taste and season well.

Tip into bowls, drizzle with the yoghurt then top with the feta, parsley, dill, and sesame seeds. Drizzle with olive oil and serve it with bread.