Harissa, chickpea and lentil stew
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 2
This vegan chickpea and lentil stew gives a warming kick from the harissa. Packed full of veggies, it will brighten a winter's day.
Each serving provides 491 kcal, 25g protein, 58g carbohydrate (of which 17g sugars), 12g fat (of which 2g saturates), 21g fibre and 2.9g salt.
Ingredients
- 1 tbsp extra virgin olive oil
- 1 onion, finely diced
- 1 tsp salt
- ¼ leek, finely diced
- 1 carrot, peeled and finely diced
- ½ red pepper, finely diced
- ½ green pepper, finely diced
- 4 garlic cloves, crushed
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp black pepper
- 4 tsp harissa paste (or to taste)
- 1 tbsp tomato purée
- 1 tsp lemon zest
- 200g tin chopped tomatoes
- 120g/4½ oz dried red lentils, rinsed
- 120g/4½ oz chickpeas, drained, from a tin
- 350ml/12fl oz vegetable stock
- 1 tbsp chopped coriander
- 1 tbsp chopped parsley
- 1 tbsp lemon juice
- flatbreads, to serve
Method
Heat the olive oil in a pan and add the onion. Season with 1 teaspoon salt and fry for 5 minutes. Add the leek, carrot, green and red peppers and fry for a further 5 minutes. Add the garlic and cook for 1 minute.
Stir in the ground cumin, smoked paprika, sweet paprika, salt and black pepper, mix well and cook for 1 minute.
Add the harissa paste and tomato purée, cook for 1 minute, then mix in the lemon zest.
Tip the tinned tomatoes, lentils, drained chickpeas and stock into the pan. Bring to a boil and then turn down the heat, cover and cook for 20 minutes.
Remove the lid and take the pan off the heat. Add the chopped parsley, chopped coriander and lemon juice and mix well
At this point taste and adjust to your salt and pepper preferences. Serve in bowls with flatbreads, if you like.
