Quick Harissa Chickpea Stew

Harissa Chickpea Stew: A Quick, Fibre-Packed Weeknight Meal

Healthy eating doesn’t have to be complicated - and this 20-minute harissa chickpea stew is a great example of that.

Packed with fibre and protein from the chickpeas, calcium from the yogurt, and most importantly, flavour from the harissa and spices, it makes a perfect nourishing weeknight meal.

It also makes great leftovers, so can be batch-cooked for the week.

Ingredients (Serves 4)
1 heaped tsp minced garlic
1-2 tbsp harissa paste (depending on spice preference)
1 tbsp smoked paprika (more to taste)
1 tsp cumin
⅛ tsp turmeric
⅛ tsp ginger
Zest of 1 lemon (optional)
2 jarred roasted peppers, roughly chopped
3 tins chickpeas (roughly drained, not rinsed, keeping some of the liquid from the tin approx ~ 100-150ml)
500ml passata
1 tsp salt (adjust to taste)

To serve
Plant-based yoghurt
Toasted bread
Fresh herbs (I recommend dill, parsley or coriander)

Method
Heat a little oil in a pan and fry the garlic, harissa and spices for 1 minute until fragrant. Add lemon zest if using.

Add the roasted peppers, chickpeas (including the reserved liquid from the tins, which adds a rich texture), passata and salt. Stir everything together.

Simmer for 10-15 minutes until thickened and flavours have developed. You can leave for longer if you have time!

Stir in the lemon zest, if using, and top with yoghurt and fresh herbs. Serve with toasted bread.

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