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15-minute harissa chickpea stew

Calories
871
Protein
41g
Carbs
116g
Fat
24g

Dinner · about 15 minutes · one serving

What you need

Method

  1. 1Onion into the oil on a high heat — higher than feels right, you have fifteen minutes and you want colour, not translucence.
  2. 2Garlic and harissa in for a minute, stirred constantly so the paste toasts instead of catching.
  3. 3Tomatoes and drained chickpeas, then crush about a third of the chickpeas against the side of the pan. That is what turns it from soup into stew.
  4. 4Eight minutes at a hard simmer, lid off.
  5. 5Spinach folded in until it collapses, lemon over, pitta warmed on top of the pan while it finishes.

The whole thing is one pan and a tin opener, and it is better the next day.

Worth knowing: The whole thing is one pan and a tin opener, and it is better the next day.

Dinner recipesRecipes with chickpeas

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