Waitrose and Partners
Chickpea & harissa stew with yogurt flatbreads

Chickpea & harissa stew with yogurt flatbreads

Rich and spicy, this meat-free meal is easy to put together, with a little mindful (but fast) bread making while it simmers. More people to feed? Serve as a side with seared Essential halloumi, chicken, or lamb.

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VegetarianSource of fibre4 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook30 mins
  • Total time50 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 4 tsp olive oil
  • 2 large Essential Red Peppers, diced
  • 2 Essential Onions, chopped
  • 2 x 400g cans Essential Chickpeas
  • 2 x 400g cans Essential Chopped Tomatoes
  • 4 tsp Cooks' ingredients Harissa Paste
  • 25g packs flat leaf parsley, chopped
  • 2 clove/s garlic, crushed
  • 300g Essential Low Fat Greek Style Yogurt
  • 200g Essential Self-Raising Flour, plus extra for dusting

Method

  1. Heat the oil in a frying pan and fry the red pepper and onion for 5 minutes over a medium heat, until beginning to colour. Stir in the chickpeas and liquid from the can, along with the tomatoes, harissa paste and ¾ of the parsley. Bring to a gentle simmer, cover and cook for 25 minutes.

  2. Put the garlic in a small bowl with 150g of the yogurt and a few grinds of black pepper, then mix well, cover and chill until ready to serve. Put the flour in a separate bowl with a little seasoning, then add the remaining yogurt and 2 tbsp cold water. Using a round-bladed knife, bind the mixture together, then use your hands to form it into a soft dough. Turn out onto a floured surface, cut it in ¼ and roll out each piece, until about 15cm in diameter.

  3. Heat a griddle or frying pan. Once hot, add the flatbreads and cook for 2 minutes on each side, until slightly risen and lightly browned. Check the stew for seasoning, sprinkle with the remaining parsley, then serve with the flatbreads and garlic yogurt.

Cook’s tip

For an extra burst of flavour, spice up the flatbreads by adding some spices or herbs to the flour. Crushed cumin or coriander seeds would work well, as would finely chopped thyme or rosemary. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,206kJ/ 524kcals

Fat

10g

Saturated Fat

2.9g

Carbohydrates

78g

Sugars

21g

Fibre

15g

Protein

22g

Salt

0.6g

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