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)

(Chickpeas, water, salt)
2 egg (Eggs)

Allergens

Contains: Milk, Eggs

Nutritional Information

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

(Chickpeas, water, salt)
2 egg (Eggs)

Allergens

Contains: Milk, Eggs

Nutritional Information

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High protein 1/3 daily fibre New 5 plants Low sat fat Nutrient Dense

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

Prep time: 15 mins

Total time: 25 mins

Cuisine: African

Food group: Dairy

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.

Heat the medium frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the pea crumb and half the nigella seeds and cook for 2-3 mins, until golden and crisp. Season with a pinch of salt, then transfer to a small bowl 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

Reheat the frying pan with 1/2 tbsp 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. Once the eggs are removed, add the broccoli to the pan of boiling water and boil for 3-4 mins, until cooked, then drain

Add the garlic, cumin, coriander stalks and half the harissa to the onion and cook for a further 2 mins, then add the chickpeas, passata and 150ml water (75ml for 1 person). Bring to a simmer and cook for 4-5 mins, until reduced. Season to taste with salt and pepper
In the other 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

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