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    Harissa, chick pea & tomato stew

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    Harissa, chick pea & tomato stew

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes

    Serves: 4


    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.

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    This recipe appeared within the November 2018 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose & Partners stores


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