Harissa & chickpea stew with orange, olives and crispbread

Name: Harissa & chickpea stew with orange, olives and crispbread
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 2 tsp extra virgin olive oil, plus 1 tsp; 100 g frozen Cooks’ Ingredients Diced Onions; 2 tbsp Ottolenghi Pomegranate, Rose & Preserved Lemon Harissa; 1 orange, scrubbed; 400 g can chopped Italian vine tomatoes with olive oil & garlic; 410 g can Duchy Organic Chickpeas In Water; 15 g Fragata Marinated Stoneless Olives With Sea Salt, sliced; 1½ tbsp frozen Cooks’ Ingredients Wild Garlic; 4 carrot & sweet potato crispbreads with mixed seeds, to serve

A hearty hybrid of soup and stew that’s comforting and veggie friendly – perfect for a working from home lunch.

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VegetarianHealthyLow in saturated fat2 of your 5 a day11 plant varieties

Serves2
CourseLunch
Prepare10 mins
Cook5 mins
Total time15 mins

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2 tsp extra virgin olive oil, plus 1 tsp
100g frozen Cooks’ Ingredients Diced Onions
2 tbsp Ottolenghi Pomegranate, Rose & Preserved Lemon Harissa
1 orange, scrubbed
400g can chopped Italian vine tomatoes with olive oil & garlic
410g can Duchy Organic Chickpeas In Water
15g Fragata Marinated Stoneless Olives With Sea Salt, sliced
1½ tbsp frozen Cooks’ Ingredients Wild Garlic
4 carrot & sweet potato crispbreads with mixed seeds, to serve

Warm 2 tsp oil in a wide saucepan over a gentle heat, then add the onions with a pinch of salt and cook, stirring often, for 2-3 minutes until softened.
Stir the harissa in its jar, then add 1 tbsp to the pan. Sizzle for a few moments as you add 4 good scrapings of orange zest using a zester or fine grater.
Tip in the tomatoes and chickpeas with the water from the can. Stir in the olives and juice of half the orange, then bring to a simmer. Cook briskly for 5 minutes until rich and thick, then mash with a potato masher as it cooks to break up some of the chickpeas.
Microwave the wild garlic in a small covered bowl for a few seconds, until wilted and no longer raw. Stir in ½ tbsp harissa and 1 tbsp wild garlic, then season to taste. Ladle into deep bowls and top with a dab more harissa, the remaining wild garlic, and ½ tsp drizzle oil per bowl. Serve with a wedge of orange for squeezing over and the crispbreads for dunking and scooping.

Cook’s tip

To serve one, cool, then cover and chill half the stew for up to 3 days. Reheat until piping hot and finish with the extra harissa. Wild garlic defrosts on impact with the hot stew, so it’s handy to have in the freezer. Chopped dill or parsley are also good.

Typical values per serving when made using specific products in recipe