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.