Culy Homemade: chickpea stew with bell pepper and harissa
Easy spicy chickpea stew with bell peppers, harissa, and an addictive tahini-lemon dressing
Does your food taste bland? Harissa is one of those lifesavers that makes even the dullest dishes exciting. It also plays a starring role in this chickpea stew with paprika. The result is a spicy dish full of warm flavors. Delicious with polenta or rice.
If you've seen the ingredient list, you probably already noticed that this chickpea stew is completely vegan. Perfect for those who want to eat plant-based more often, but also simply for anyone who loves a flavorful vegetable dish.
You might also have noticed that harissa plays a starring role here. This spicy condiment from North Africa contains plenty of red chilies, garlic, and cumin, and even a small amount adds a lot of flavor to a dish. You can buy it in a tube or jar at the supermarket, or make a batch of harissa yourself sometime.
Chickpea stew with bell pepper and harissa
- Heat a splash of olive oil in a pan over medium heat and add the bell pepper and onion. Stir well and patiently until everything is softened. Add a handful of coriander, the garlic, 4 generous tablespoons of harissa, and 2 heaping tablespoons of paprika, and stir everything together.
- Add the chickpeas, passata, water, and 2 tablespoons of cumin, and simmer for 30 minutes. Then add the spinach; stir until it wilts. Add more water if necessary.
- Meanwhile, make a dressing with the juice of 1 lemon, 2 tablespoons of tahini, salt, and pepper. Add water to loosen the texture slightly.
- Ladle the chickpea stew into bowls and finish with the dressing, extra coriander, and a lemon wedge. Serve with rice or polenta.
