harissa and chickpea stew

This vegan and gluten-free harissa and chickpea stew is a great weeknight meal all year round! It’s fast, easy and can be made in one pot with just 10 ingredients!…

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To a cold frying pan, add the oil, sliced garlic and salt. Place on the hob at medium heat. Once the garlic starts to fry, allow it to cook for another minute, making sure it doesn't burn.

Step 2

Add the paprika, onion, preserved lemon and coriander stems and cook until the onions are translucent (2-3mins).

Step 3

Add the chickpeas and the harissa to the pan. Use a fork to roughly mash a quarter or so of the chickpeas (this will help thicken the stew). Add the vegetable stock and simmer for 10mins.

Step 4

Add the spinach and simmer for another 5 minutes or until the spinach has completely defrosted. Add the coriander leaves just before removing the stew from the heat (save a few leaves for garnishing).

Step 5

To serve add a dollop of non-dairy yoghurt, a sprinkle of chilli flakes, coriander leaves and a drizzle of olive oil to each of the bowls.

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