Slowly sauté the onion, ginger, garlic and chilli until soft and aromatic.
Add the tomatoes and stir until the juice is almost evaporated and the sauce is thick. Squeeze lemon juice into sauce, drop in the lemon and cook slowly for 3 minutes then remove the lemon.
Add the chickpeas, adjust seasoning and simmer for 3 minutess until chickpeas are nicely coated in the sauce. Allow to cool.
For the chicken:
Rub the sliced fillet all over with the Harissa paste and cook in a hot pan with some olive oil. Not too long as you want the chicken to be spicy and juicy.
Place some Cos leaves on a plate, top with some of the braised chickpeas. Make a salad of the rocket , red onion and cherry tomatoes, dressed with some live oil and a squeeze of lemon juice. Place this on top of the chick peas.
Top the salad with the grilled chicken - hot or cold to your liking, and drizzle with the yoghurt dressing. Serve with lemon wedges.
Reprinted with permission of Carl Penn
, Exec chef at Peddlars on The Bend