Orecchiette with courgette and chickpeas

Ingredients

• 2 tomatoes, grated and skins discarded (about 130g)
• 1 tbsp rose harissa
• 100ml olive oil
• 2 large courgettes, coarsely grated (400g)
• 1 large onion, finely chopped (200g)
• 1 lemon, zest thinly shaved to get 4 strips, wedges for serving
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• 1 tsp dried mint
• 250g orecchiette pasta
• 370g jar of chickpeas (or 400g tin), drained and rinsed (240g)
• 10g dill, roughly chopped, plus extra to serve
• Fine sea salt and black pepper