Chickpea and Harissa Stew
Ingredients
- 2 cans chickpeas, drained
- 500g Vivaldi potatoes, peeled and cut into big pieces (about 1 inch wide)
- 2 large carrots, peeled and sliced
- 2 storks celery, sliced
- 1 onion
- 1 can chopped tomatoes (refill can with water and add that too)
- 2 bay leaves
- 1 veg stock
- 1 to 2 tbsp Harissa paste (depending on how spicy you like it)
- 1 tbsp tom purée
- 1 tbsp olive oil
- 1 teaspoon salt
Preparation
Put all the ingredients into the a pressure cooker, mix well and cook for 10 minutes
Cook the onions and carrots in a little olive oil for about 5 minutes. ?Add the time paste and cook for another two minutes ?Add al other ingredients, mix well, cover and cook for 20 minutes ?Uncover and cook for a further 10 minutes ?Enjoy