Soups & Stewsdeliciouslyella
Chickpea, Tofu & Harissa Stew
This hearty chickpea, tofu & harissa stew, full of protein and fibre, is guaranteed to leave you feeling satisfied. It goes well with a variety of side dishes – throughout week 3 of our healthy plant-based January meal plan we serve it with roasted sweet potatoes, rice noodles, and brown rice.
👥 2 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
📝 Preparation Steps
1
Heat a light drizzle of sesame oil or olive oil in a large frying pan over medium heat. Add the onions and season with a pinch of salt. Cook, stirring often, until softened and lowering heat to low if necessary, about ⏱️ 10 minutes.
onion1
2
Add the crushed garlic and cook, stirring frequently, for ⏱️ 2 minutes. Stir in the cumin and paprika and cook, stirring throughout, until fragrant, about ⏱️ 1 minute.
garlic3 clovesground cumin1 teaspoon
3
Add the chickpeas, tofu, tomatoes, tomato puree, and harissa and cook, stirring often, until the tomatoes have darkened and reduced, 10 – ⏱️ 15 minutes.
4
Stir in the spinach and allow to cook until wilted, ⏱️ 1 -2 minutes. Then add the tamari, maple syrup, and lemon juice. Taste and season to taste with salt and pepper.
spinach3.5 oztamari1 teaspoonmaple syrup0.5 teaspoonlemon0.5
5
Before serving, remove from heat and stir in the coconut yoghurt.
coconut yoghurt2 tablespoons
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