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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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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
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.
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.
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.
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.
Typical values per serving when made using specific products in recipe
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