Harissa Chickpea Stew with Roasted Squash & Peanuts

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp harissa paste

(Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
1 handful of fresh coriander
20g roasted peanuts (Peanuts, Nuts, Sesame)
40g baby spinach
30g smooth peanut butter (Peanuts, Nuts)

(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
10g vegetable stock powder

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
200g passata

(tomatoes, salt, citric acid)
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
230g chickpeas

(Chickpeas, water, salt)
1 pepper
1 onion
1 tbsp baharat spice blend

(Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
1 small butternut squash

Allergens

Contains: Peanuts

May Contain: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	87Kcal	582Kcal
	362kJ	2433kJ
Fat	3.6g	24g
of which saturates	0.5g	3.3g
Carbohydrates	8g	52g
of which sugars	2.9g	20g
Protein	3.2g	21g
Salt	0.46g	3.1g
Fibre	3.2g	22g

Ingredients

1 tbsp harissa paste (use half)

(Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
4 tsp ginger & garlic paste (use half)

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
1 handful of fresh coriander (use half)
20g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
40g baby spinach (use half)
10g vegetable stock powder (use half)

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
200g passata (use half)

(tomatoes, salt, citric acid)
30g smooth peanut butter (use half) (Peanuts, Nuts)

(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
230g chickpeas (use half)

(Chickpeas, water, salt)
1 pepper (use half)
1 onion (use half)
1 tbsp baharat spice blend (use half)

(Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
1 small butternut squash (use half)

Allergens

Contains: Peanuts

May Contain: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	87Kcal	582Kcal
	362kJ	2433kJ
Fat	3.6g	24g
of which saturates	0.5g	3.3g
Carbohydrates	8g	52g
of which sugars	2.9g	20g
Protein	3.2g	21g
Salt	0.46g	3.1g
Fibre	3.2g	22g

Back

Vegan 2/3 daily fibre 5 of 5 a day Low sat fat

Harissa Chickpea Stew with Roasted Squash & Peanuts

Prep time: 20 mins

Total time: 35 mins

Cuisine: Middle Eastern

Food group: Vegan

This warm stew is a bowlful of comfort. Starring fibre-rich chunky chickpeas, simmering in a creamy harissa-spiced sauce. Stir in sweet roasted butternut squash and leafy spinach for vibrance. Sprinkle with crunchy peanuts and fresh-cut coriander for the perfect bite.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 200C
Line a baking tray with parchment paper
Pull out a large frying pan, a peeler, a measuring jug & a sieve

Roast the squash

Peel and halve the squash lengthways, discard the seeds, and dice into 2cm chunks
Place onto the lined baking tray, sprinkle over half the baharat spice and toss with 1 tsp oil and a pinch of salt and pepper
Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden

Start the stew

Meanwhile, finely slice the onion. Thinly slice the pepper. Drain and rinse the chickpeas
Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the onion and pepper and cook for 4-5 mins, until softened. Season with salt and pepper

Simmer time

Add the harissa paste, ginger & garlic paste and remaining baharat to the pan and cook for 1 min
Stir in the passata, chickpeas, stock powder and 150ml hot water (75ml for 1 person). Bring to the boil and simmer for 4-5 mins, until thickened slightly
Mix the peanut butter with 2 tbsp hot water (1 tbsp for 1 person) in the measuring jug, until smooth, then add to the stew and mix well

Last bits

Rinse the spinach
Stir the spinach into the stew and simmer for 2 mins, until wilted
Roughly chop the peanuts and coriander

Plate up

Stir the roasted squash and half the coriander into the stew. Taste and season with salt and pepper if needed
Share the stew between bowls. Sprinkle over the peanuts and remaining coriander to finish