Chickpea, Tofu & Harissa Stew
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
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Ingredients
2 servings
- a drizzle of toasted sesame oil or olive oil
- 1 teaspoon ground cumin
- 1 teaspoon of hot smoked paprika or sweet paprika
- 1 x 14 oz tin chopped tomatoes
- 3 cloves garlic
- 2 tablespoons tomato purée
- 1 onion
- 240g canned chickpeas
- 3.5 oz spinach
- 200g firm tofu
- 1–2 tablespoons harissa paste
- 1 teaspoon tamari
- ½ teaspoon maple syrup
- ½ lemons
- 2 tablespoons coconut yoghurt
- pinch of sea salt & black pepper
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Preparation
Step 1
Heat a light drizzle of sesame oil or olive oil in a large frying pan over medium heat. Add the onions and season with a pinch of salt. Cook, stirring often, until softened and lowering heat to low if necessary, about 10 minutes.
Step 2
Add the crushed garlic and cook, stirring frequently, for 2 minutes. Stir in the cumin and paprika and cook, stirring throughout, until fragrant, about 1 minute.
Step 3
Add the chickpeas, tofu, tomatoes, tomato puree, and harissa and cook, stirring often, until the tomatoes have darkened and reduced, 10 – 15 minutes.
Step 4
Stir in the spinach and allow to cook until wilted, 1 -2 minutes. Then add the tamari, maple syrup, and lemon juice. Taste and season to taste with salt and pepper.
Step 5
Before serving, remove from heat and stir in the coconut yoghurt.
Step 6
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