harissa and chickpea stew

Updated at: Thu, 17 Aug 2023 03:02:08 GMT

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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