Ingredients
Main Ingredients
- 30 ml / 2 tbsp olive oil, more if liked
- 1 medium onion, finely diced
- 4 garlic cloves, finely chopped
- Salt & pepper to taste
- 1 tsp ground cumin
- 1½ tsp smoked paprika
- 2 tbsp harissa paste, adjust to taste
- 2 x 400 g / 14 oz canned tomatoes (peeled plum tomatoes)
- 2 x 400 g / 14 oz canned chickpeas, drained and rinsed
- 5 ml / 1 tsp sugar or sweetener (such as date syrup), optional
- Chopped parsley or coriander/cilantro, to serve
- Toasted almond flakes, to serve
Instructions
- Heat the Oil and Sauté Onion: Warm 30 ml (2 tbsp) of olive oil in a large casserole pan over low heat. Add the finely diced onion and sauté gently until softened, stirring occasionally to prevent burning.
- Add Garlic and Season: Add the chopped garlic to the pan and continue to sauté on low heat until the garlic is fragrant and no longer raw, stirring frequently. Season with salt and pepper.
- Incorporate Spices and Harissa: Stir in ground cumin, smoked paprika, and harissa paste, coating the onion and garlic evenly. Cook for 30 to 60 seconds on low heat to release their flavors.
- Add Tomatoes and Water: Crush the canned plum tomatoes with a potato masher directly in the pan or beforehand, then add them along with some salt and about one can’s worth of water.
- Simmer the Sauce: Increase the heat to medium and let the tomatoes simmer gently for about 45 minutes. Stir occasionally, mashing any remaining large tomato chunks until the sauce thickens. Add a splash of water if it becomes too dry or chunky.
- Warm Chickpeas: Stir in the drained chickpeas and allow them to warm through in the stew over low heat.
- Adjust Seasoning and Sweetness: Taste the stew and adjust seasoning as needed. Add a teaspoon of sugar or sweetener (like date syrup) if the tomatoes lack natural sweetness.
- Serve: Divide the stew among bowls, garnish with chopped fresh parsley or coriander and toasted almond flakes. Serve with crusty bread and optionally pan-fried vegan sausages for a hearty meal.
Notes
- For a spicier stew, increase the amount of harissa paste according to your preference.
- Using peeled plum tomatoes gives a richer sauce with less skin; alternatively, use any good quality canned tomatoes.
- The stew tastes even better the next day as the flavors meld, so consider making it ahead of time.
- For a nuttier texture, you can toast the almond flakes in a dry pan before garnishing.
- Serving with crusty bread or vegan sausages adds substance to this stew.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: North African
- Diet: Vegan
