Chickpea and Harissa Stew Inspired by Greek Dish
Ingredients
- 2 cans chickpeas
- 500g Vivaldi potatoes
- 2 large carrots
- 2 stalks celery
- 1 onion
- 1 can chopped tomatoes
- 2 bay leaves
- 1 vegetable stock
- 1-2 tbsp Harissa paste
- 1 tbsp tomato puree
- 1 tbsp olive oil
- 1 teaspoon salt
Preparation
Serve with bread to mop up all the yummy juices.
This dish is comforting, filling, and nutritious, perfect for a weekday family meal.
Pressure cooker method
Put all ingredients into a pressure cooker, mix well, and cook for 10 minutes.
Stovetop method
Cook the onions and carrots in a little olive oil for about 5 minutes.
Add the tomato paste and cook for another two minutes.
Add all other ingredients, mix well, cover and cook for 20 minutes.
Uncover and cook for a further 10 minutes.
Enjoy.
