A delicious meat-free meal in under 20 minutes
This lovely recipe, chickpea, tomato and harissa stew is from Bold Beans.
- Serves: 2
- Prep Time: 5 mins
- Cook Time: 20 mins
- Difficulty: easy
- Ideal for: meat-free meal, midweeker, weekend lunch
What is harissa?
A lovely hot, aromatic spice paste used in North African and Middle Eastern cooking.
It’s made from chilli and assorted spices and herbs.
And can be used as a condiment or mixed with water or tomato juice to flavour stews, soups or couscous.
If you can’t find harissa, then sub in chilli paste as an alternative.
Chickpea, tomato and harissa stew
For the stew
- 3 tablespoons of olive oil
- 250g cherry or baby plum tomatoes
- 2 garlic cloves, finely sliced
- 1 x 700g jar of Bold Bean Co Queen Chickpeas (or 2 x 400g tins), with their bean stock
- 3 tablespoons of harissa paste
For the herby yoghurt
- 2 cloves of garlic, grated
- 1 lemon, zested
- 15 g fresh dill, finely chopped
- 3 teaspoons capers, drained
- 250g Greek Yoghurt
- Heat 2 tablespoons of olive oil in a non-stick frying pan over high heat.
- Add the cherry tomatoes and cook for 5-6 minutes until the toms are blistered, soft and slightly charred.
- Lower the heat, add the garlic and fry off for 1-2 minutes until fragrant.
- Add the chickpeas with their bean stock and bubble until reduced by half. Then, remove from the heat and stir through the harissa. Keep simmering for 2-3 minutes.
- While you’re waiting for the chickpeas, in a bowl, mix together all of the ingredients for the herby yoghurt. Season to taste.
Serve with warm flatbreads or crusty bread.
Check out some other tasty meat-free meals, here.
Recipe: Bold Beans