Chickpea, Spinach and Harissa Stew (4)


Harissa paste is a staple of Tunisian cooking and and adds a zing to soups and stews.  This is a vegetarian/vegan dish but can also be served alongside roast chicken or other meats.

1 tbsp. olive oil

1 medium sized onion – finely chopped

1 large garlic clove – grated

1 tbsp. harissa paste

1 and 1/2 cups passata

1 cup chicken/vegetable broth (add more broth at the end of cooking if you want a thinner sauce)

4 oz. baby/grape tomatoes

1 x 15 oz can of chickpeas

5 oz baby spinach

Heat seasoned olive oil in a skillet and when sizzling add onion and let soften and brown, then add the garlic and cook for a couple more minutes.

Add harissa paste, passata, broth, tomatoes, chickpeas and spinach. Bring to a boil, then turn down heat and simmer for some 20 minutes until tomatoes are bursting their skins. Season with salat and freshly ground black pepper if required


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s