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.
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.
1/3 daily fibre
8 plants
Serving size
Ingredients
- 150g peas
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 40g creamed coconut
- 3 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)
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 handful of fresh dill
- 2 courgette
- 2 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)
- 460g chickpeas (Chickpeas, water, salt)
Nutritional Information
Calories: 446
Protein: 15g
Carbs: 18g
Fat: 26g
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.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out a large frying pan, a medium bowl, a small bowl, a sieve & a measuring jug
Get started
- Drain and rinse the chickpeas. Pat one-quarter of the chickpeas dry with kitchen paper
- Heat the large frying pan with 1 tbsp 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, then transfer to the medium bowl
Pickle the shallot & prep
- Meanwhile, peel the shallot, keeping it whole, then thinly slice into rings. Add to the small bowl with the juice from half the lime and a pinch of salt. Set aside to pickle
- Trim and slice the leeks into 1cm half-moons. Thinly slice the courgettes into 1/2cm half-moons. Roughly chop the dill, reserving a few fronds for garnish
Build the stew
- Reheat the frying pan with 1 tbsp oil on medium-high heat. Once hot, add the courgette and leek and cook for 5-6 mins, until softening. Season with salt and pepper
- Add the ginger & garlic paste and remaining za'atar and cook for 1 min, then stir in the green harissa, stock powder, creamed coconut, coconut yoghurt, the remaining chickpeas and 350ml water
- Bring to a simmer and cook for 3-4 mins, until thickened slightly
Final touches
- Stir in the peas in the final 1 min, then add the chopped dill and the juice from the remaining lime
- Season to taste with salt and pepper. Add a splash of water if it's too thick
Plate up
- Serve the green harissa stew into bowls, topped with the pickled shallot and za'atar chickpeas. Scatter with the reserved dill to finish
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.