Vegan chickpea and vegetable stew with harissa

Vegan chickpea and vegetable stew with harissa: a spicy stew with chickpeas, sweet potato, courgette, tomatoes and fresh coriander.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 380 kcal per serving
• Protein: 14 g
• Fat: 12 g
• Carbs: 48 g

Ingredients

• 1 tin of chickpeas
• 1 sweet potato
• 1 courgette
• 400 g tomatoes
• 300 ml vegetable stock
• 2 tbsp harissa paste (choose one made with olive oil)
• 1 onion
• 2 cloves of garlic
• 1 tbsp olive oil
• 1 squeeze of lime juice
• 1 handful of coriander
• 1 pinch of salt

Method

You’ll need: saucepan · chopping board · knife · wooden spoon · ladle

1. Peel and dice the sweet potato. Cut the courgette into pieces and finely chop the onion and garlic.
2. Heat the olive oil in a large pan and fry the onion and garlic until translucent. Stir in the harissa paste and toast briefly until fragrant.
3. Add the sweet potato and fry briefly for 2–3 min. Pour in the tomatoes and vegetable stock and bring everything to the boil.
4. Add the chickpeas and courgette to the pan. Cover and simmer the stew until the sweet potato is soft.
5. Season to taste with salt and lime juice. If you like, leave the stew to simmer briefly uncovered so it turns a little thicker.
6. Ladle into bowls and serve with fresh coriander.

Good to know

A stew like this is just what tired evenings need. Warming, spicy and pleasantly uncomplicated. It often tastes even more rounded the next day.

Swaps

Chickpeas → white beans (also provide fibre, mild). Sweet potato → squash (also provides carotenoids). Courgette → aubergine (adds more texture, contains polyphenols). Lime juice → lemon juice (also provides vitamin C).

Allergens

The recipe is naturally vegan and usually gluten-free, as long as you choose a suitable vegetable stock. Keep the heat and garlic mild for children; in pregnancy the ingredients are fine as long as everything is heated through well and prepared hygienically.

Dairy-free recipes