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Harissa, chick pea & tomato stew
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1 tbsp olive oil
1 onion, halved and thinly sliced
1 fennel bulb, halved, cored and thinly sliced, fronds reserved
Handful chopped flat-leaf parsley, leaves and stalks separated
2 garlic cloves, crushed
½ tsp sweet smoked paprika
2 tbsp Belazu Rose Harissa
400g can chopped tomatoes
Pinch caster sugar
400g can chick peas, drained and rinsed
4 tbsp dairy-free plain yogurt alternative
1. Heat the oil in a large non-stick frying or sauté pan over a medium heat. Add the onion, fennel, chopped parsley stalks and a pinch of salt, cover with a lid and sweat gently for 10 minutes, until softened but not coloured. Uncover, add the garlic and fry for another 3 minutes, stirring, until everything is just starting to turn golden.
2. Add the paprika and harissa and fry, stirring, for another 2 minutes, then add the chopped tomatoes and sugar. Half-fill the empty can with water and add to the pan. Simmer for 10 minutes, then add the chick peas; season and simmer for a final 5 minutes.
3. Serve the stew sprinkled with the roughly chopped parsley leaves and reserved fennel fronds, with the dairy-free yogurt alternative on the side.
This recipe appeared within the November 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in October 2018.