Homepage
Go to checkout
Total number of items in your trolley: 0. Trolley amount: £0.00
Minimum: £40.00
Harissa Chickpea Stew

Harissa Chickpea Stew

By OcadoLifePublished on 16 September 2024Created by recipe developer Zena Kamgaing – a whizz at cooking up big flavours from storecupboard staples – this vegan one-pot Harissa Chickpea Stew is a great source of fibre and easy on the wallet too. The combo of tinned tomatoes and harissa (a North African paste that blends chilli heat with a moreish sweet smokiness) creates a rich, thick sauce for the tinned chickpeas. Swap the chickpeas for your favourite beans if you prefer.
Shop for ingredients

Time and servings

45 minsTotal time
4Servings
5 minsPrep time
40 minsCooking time

Ingredients

  • 4 tbsp olive oil
  • 2 onions, finely chopped
  • 6 garlic cloves, crushed or grated
  • 2 tbsp tomato purée
  • 2 tbsp harissa paste
  • 2 (400g) tins chickpeas, drained and rinsed
  • 2 (400g) tins chopped tomatoes
  • 400ml vegetable stock
  • 15g basil, thinly sliced
  • 200g sliced kale
  • 4 slices sourdough

Method

  • Step 1

    Heat 2 tbsp olive oil in a medium pan on a medium heat. Add the onion, season, and cook for 7-10 mins or until softened.

  • Step 2

    Add two-thirds of the garlic and cook for 1 min. Add the tomato purée; cook for 2-3 mins or until it begins to darken.

  • Step 3

    Add the harissa paste, chickpeas, tinned tomatoes and vegetable stock. Stir to combine, season and bring to a simmer over a medium-high heat. Reduce the heat to low and simmer, uncovered, for 15-20 mins or until thickened. Remove from the heat and stir in the basil; season to taste.

  • Step 4

    Add the remaining olive oil to a frying pan on a medium heat. Add the remaining garlic and cook for 1 min. Add the kale with 4 tbsp water; season. Cook for 3-4 mins or until the kale has begun to wilt.

  • Step 5

    Serve the stew and kale with the sourdough on the side. Chill leftovers for up to 4 days or freeze for up to 3 months.