North African-style Chickpea Stew with Soft Boiled Egg, Tenderstem Broccoli & Harissa Yoghurt

Serving size

1 person 2 people 4 people

Ingredients

1 handful of fresh coriander (use half)
1 onion (use half)
2 garlic clove
30g yellow pea crumb (use half)

(yellow pea whole grain flour (100%))
200g passata (use half)

(tomatoes, salt, citric acid)
80g greek style yoghurt (use half) (Milk)
90g Tenderstem broccoli (use half)
1 tsp cumin seeds (use half)
1 tsp nigella seeds (use half)

(Nigella Seeds)
1 tbsp harissa paste (use half)

(Water, Rapeseed Oil, Red Bell Pepper Flakes, Red Bell Pepper Diced, Garlic Nuggets, Lemon Juice Concentrate, Salt, Smoked Water, Coriander Ground, Cumin Ground, Chillies Crushed, Pepper Black Ground, Paprika Extract, Caraway Ground, Oregano Rubbed, Parsley Rubbed. )
230g chickpeas (use half)

(Rehydrated chick-peas, water, salt, antioxidant: ascorbic acid)
2 egg (Eggs)

Allergens

Contains: Eggs, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	93Kcal	475Kcal
	388kJ	1988kJ
Fat	4.4g	23g
of which saturates	1.2g	6.3g
Carbohydrates	5g	26g
of which sugars	2.5g	13g
Protein	5.4g	28g
Salt	0.31g	1.6g
Fibre	2.2g	11g

Ingredients

30g yellow pea crumb

(yellow pea whole grain flour (100%))
80g greek style yoghurt (Milk)
1 onion
90g Tenderstem broccoli
1 tbsp harissa paste

(Water, Rapeseed Oil, Red Bell Pepper Flakes, Red Bell Pepper Diced, Garlic Nuggets, Lemon Juice Concentrate, Salt, Smoked Water, Coriander Ground, Cumin Ground, Chillies Crushed, Pepper Black Ground, Paprika Extract, Caraway Ground, Oregano Rubbed, Parsley Rubbed. )
1 tsp cumin seeds
1 handful of fresh coriander
1 tsp nigella seeds

(Nigella Seeds)
200g passata

(tomatoes, salt, citric acid)
2 garlic clove
230g chickpeas

(Rehydrated chick-peas, water, salt, antioxidant: ascorbic acid)
2 egg (Eggs)

Allergens

Contains: Eggs, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	88Kcal	405Kcal
	370kJ	1696kJ
Fat	4.0g	18g
of which saturates	1.1g	5.0g
Carbohydrates	6g	26g
of which sugars	2.8g	13g
Protein	4.6g	21g
Salt	0.31g	1.4g
Fibre	2.4g	11g

Back

High protein 1/3 daily fibre New 5 plants Low sat fat Nutrient dense Smaller portion

North African-style Chickpea Stew with Soft Boiled Egg, Tenderstem Broccoli & Harissa Yoghurt

Prep time: 15 mins

Total time: 25 mins

Cuisine: African

Food group: Dairy

This recipe is designed to be more nutrient dense, and packed into a smaller portion. A warming North African-style stew, starring plump chickpeas, simmering in a vibrant stew, infused with a blend of fragrant spices. Serve alongside nutty Tenderstem broccoli, then top with a gooey soft-boiled egg and a dollop of creamy harissa yoghurt. Sprinkle with a toasted nigella seed crumb, 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

Bring a medium saucepan filled with salted water to a boil
Pull out a medium frying pan, a small bowl, a sieve, a slotted spoon & a measuring jug

Toast & prep

Heat the medium frying pan with 1/2 tsp olive oil on medium-high heat. Once hot, add the pea crumb and half the nigella seeds and cook for 2-3 mins, until golden. Season with a pinch of salt, then remove from the pan and set aside
Thinly slice the onion. Finely chop or crush the garlic. Trim the broccoli. Pick the leaves from the coriander stalks, then finely chop the stalks and roughly chop the leaves. Drain and rinse the chickpeas

Soften the onion & boil the egg

Reheat the frying pan with 1/2 tbsp olive oil on medium heat. Once hot, add the onion and cook for 5-6 mins, until softening. Season with a pinch of salt and pepper
Meanwhile, rinse the eggs, then carefully lower into the saucepan of boiling water using a spoon. Boil for 6 mins, then remove with a slotted spoon and run under cold water. Keep the water on the heat, add the broccoli and boil for 3-4 mins, until cooked, then drain

Build the flavour

Add the garlic, cumin seeds, coriander stalks and half the harissa to the onion and cook for a further 2 mins, then add the chickpeas, passata and 100ml water (50ml for 1 person). Bring to a simmer and cook for 4-5 mins, until reduced. Season to taste with salt and pepper
In the small bowl, combine the remaining harissa with half the yoghurt, 1 tbsp water (1/2 tbsp for 1 person) and a pinch of salt and pepper

Final steps & plate up

Carefully peel and halve the eggs. Remove the chickpeas from the heat, then stir in half the coriander leaves and the remaining yoghurt
Share the chickpea stew between bowls, topped with the egg. Sprinkle with the remaining nigella seeds and coriander leaves. Spread the harissa yoghurt onto a small plate, topped with the broccoli and the nigella seed crumb to finish