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Green Harissa Chickpea Stew with Peas & Pickled Shallot
A vibrant spring stew, infused with fiery green harissa. It stars fibre-filled chickpeas, coated with fragrant za'atar. Sweet leeks, seasonal courgette and vibrant peas also join the feast, adding plenty of variety. Swirls of velvety coconut yoghurt turn up the comfort. Garnish with bright pickled shallot and a few sprigs of dill, for the perfect finish.
Ready in 20
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 1 handful of fresh dill
- 2 tbsp green harissa (Mustard) (Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons (Lemon Slices, Sea Salt), Coriander Leaves, Dijon MUSTARD (Water, MUSTARD Seeds, Spirit Vinegar, Sea Salt), Rubbed Parsley, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Crushed Chilies, Lemon Peel Powder, Black Pepper, Rubbed Oregano, Citric Acid)
- 150g peas
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 courgette
- 1 leek
- 1 unwaxed lime
- 1 shallot
- 2 tsp za'atar (Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
- 230g chickpeas (Chickpeas, water, salt)
Nutritional Information
Calories: 479
Protein: 19g
Carbs: 23g
Fat: 26g
Ingredients
- 1 handful of fresh dill (use half)
- 150g peas (use half)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp green harissa (Mustard) (Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons (Lemon Slices, Sea Salt), Coriander Leaves, Dijon MUSTARD (Water, MUSTARD Seeds, Spirit Vinegar, Sea Salt), Rubbed Parsley, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Crushed Chilies, Lemon Peel Powder, Black Pepper, Rubbed Oregano, Citric Acid)
- 1 courgette (use half)
- 1 leek (use half)
- 1 shallot (use half)
- 1 unwaxed lime (use half)
- 2 tsp za'atar (use half) (Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
- 230g chickpeas (use half) (Chickpeas, water, salt)
Nutritional Information
Calories: 545
Protein: 19g
Carbs: 24g
Fat: 32g
Green Harissa Chickpea Stew with Peas & Pickled Shallot
A vibrant spring stew, infused with fiery green harissa. It stars fibre-filled chickpeas, coated with fragrant za'atar. Sweet leeks, seasonal courgette and vibrant peas also join the feast, adding plenty of variety. Swirls of velvety coconut yoghurt turn up the comfort. Garnish with bright pickled shallot and a few sprigs of dill, for the perfect finish.
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Cooking Instructions
Before you start
- Pull out a medium frying pan, 2 small bowls, a sieve & a measuring jug
Get started
- Drain and rinse the chickpeas. Pat one-quarter of the chickpeas dry with kitchen paper
- Heat the medium frying pan with 1 tsp oil on high heat. Once hot, add the dried chickpeas and cook for 3-4 mins, stirring often, until golden
- Add half the za'atar and a pinch of salt and cook for a further minute. Remove from the pan and transfer to a small bowl
Pickle the shallot & prep
- Meanwhile, peel the shallot, keeping it whole, then thinly slice into rings. Add to the other small bowl with the juice from half the lime and a pinch of salt. Set aside to pickle
- Trim and slice the leek into 1cm half-moons. Thinly slice the courgette into 1/2cm half-moons. Roughly chop the dill, reserving a few fronds for garnish
Time to fry
- Reheat the medium frying pan with 2 tsp oil on medium-high heat. Once hot, add the leek and courgette and cook for 5-6 mins, until softening. Season with salt and pepper
- Add the ginger & garlic paste and the remaining za'atar and cook for 1 min. Stir in the green harissa, stock powder, coconut yoghurt, the remaining chickpeas and 200ml water (100ml for 1 person)
- Bring to a boil and simmer for 3-4 mins, until thickened slightly
Final touches
- Stir in the peas in the final 1 min, then add the chopped dill and a squeeze of the remaining lime juice
- Season to taste with salt and pepper. Add a splash of water if it's too dry
Plate up
- Share the chickpea stew between bowls, topped with the pickled shallot and za'atar chickpeas. Scatter with the reserved dill to finish
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