Dinner Recipe

Chickpea and Potato Stew With Harissa

Chickpea and potato stew vegan



300g BirdsEye Spinach and Chickpea Mix  (can simple swap for 210g chickpeas, 100g spinach)

1 red onion

3 cloves garlic

4 small potatoes (cubed)

2 chargrilled peppers

1l vegetable stock

½ cup passata (can use tinned chopped tomatoes also)

1 tsp fennel seeds

1 tsp ground coriander

1 tsp cumin

1 heaped tsp smoked paprika

Harissa recipe here.

For the toasted seed topping

1 tsp black sesame seeds

1 tsp white sesame seeds

2 tbsp cashew nuts



1. Finely chop the red onion and fry off in a drizzle of olive oil until softened, then add the

2. minced garlic for an extra 60 seconds

3. Add the chopped peppers, chickpeas, and chopped potatoes and cook for a further 5 minutes on the hob

4. Then add the stock and all the spices and bubble for 15 minutes

5. Add the spinach and cook for a further 4 minutes

6. Serve up in a bowl and top with a dollop of DF yogurt, drizzle of harissa and the toasted 

Chickpea and potato stew vegan

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