Chickpea Stew w/ Harissa Yoghurt
30 min
4 Servings
In western cuisine a stew usually conjures up thoughts of chunks of 'meat' in a thickened gravy. This changes in Levantine cuisine!
This is a VEG stew -immensely aromatic and flavourful on a bed of harissa yoghurt. A quick 30 minute one pot dish that is warming and nourishing with chickpeas, courgettes, tomatoes and sweet red peppers!
The sweetness of sauteed onions and peppers is married with the softness of olive oil fried courgettes and tang of of slightly melted tomatoes. Add to this, the nutty soft chickpeas and then the magic ingredient - a few spoonful's of our Levantish Harissa paste and you are on the way to a fabulous quick meal! The harissa yoghurt provides a brilliant balance and cooling charm to this sweet, herby and smoky harissa stew. For our vegan friends - just omit the yoghurt!
This dish is extremely versatile, you can have it on its own or for a fuller meal why not fill warm pittas with the stew and yoghurt, or perhaps have it with a side of couscous? The choice is yours!
Ingredients
Chickpea Stew
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1 Onion (Sliced)
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4 Sweet Peppers (Diced)
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1 Courgette (Diced)
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10 Cherry Tomatoes (Halved)
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450g Canned Chickpeas
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Bunch of Coriander (Chopped)
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4 Tbsp Extra Virgin Olive Oil
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1/2 Tsp Salt (or to Taste)
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3/4 Jar Levantish Harissa Paste
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2 Slices Lime
Harissa Yoghurt
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500g Natural Yoghurt
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1/4 Jar Levantish Harissa Paste
1
Heat a pan at medium heat, add olive oil and sliced onions. Sprinkle salt onto onions and keep stirring until slightly browned (5 mins or so).
2
Add sweet peppers and continue frying for about 3 more minutes.
3
Add in courgette and continue stirring occasionally for 5-10 mins until the veg is cooked.
4
Add in chickpeas and tomatoes. Ensure chickpeas are drained well from the can. Stir occasionally for 3 minutes.
5
Time for the magic ingredient! Add in 3/4 of your Levantish Harissa Paste jar and mix through all of the veg and chickpeas. Turn the heat to low and cook for a minute. Tip: Add a dash of water if the mixture is sticking. Turn the hob off and garnish with coriander.
6
Add the remaining 1/4 of your Levantish Harissa Paste jar into the yoghurt in a bowl and mix with a spoon.
7
Add in chopped coriander and mix. Serve with the chickpea stew. Enjoy your dish on its own or with rice, couscous, pitta or flatbread. The choice is yours! Tip: For a vegan version, omit the yoghurt.
