A hearty chickpea and broad bean stew that's simple to make. Spiced with harissa and ras el hanout for a wonderful flavour that will keep you warm on a cold winters day.
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Prep Time 5 minutesmins
Cook Time 20 minutesmins
Course Main
Cuisine Algerian
Servings 2
Ingredients
2tablespoonsolive oil
½teaspooncumin seeds
4clovesgarlicminced
1tablespoontomato paste
1tablespoonharissa
½tablespoonras-el-hanout
1large sweet red pepperchopped into 2cm chunks
400gtin chopped tomatoes
400gtin of chickpeas
300gfrozen broad beans
5gfresh parsleychopped
Toppings
1medium tomatothinly sliced
Pickled green chillies
1spring onionthinly sliced
Flaked almondstoasted
Instructions
Heat the olive oil in a pan over medium heat. Once hot add the cumin seeds and fry for 30 seconds then add the minced garlic. Sauté until the garlic is lightly golden, around 2 minutes, then add the tomato paste and harissa and continue to sauté, stirring continuously for 1 minute.
Add the ras el hanout, chopped red pepper and the tin of tomatoes. Add 200ml of water then stir to combine, bring to a boil then reduce the heat to a gentle simmer for 8 minutes stirring frequently.
Taste then adjust the seasoning. We added ½ teaspoon salt and ½ teaspoon freshly cracked black pepper. However, watch out for hidden salt in the spice mix or the harissa.
Drain and rinse the chickpeas and add them to the pan together with the frozen broad beans. Bring back to a simmer and continue to cook for 8 minutes, stirring occasionally.
Taste then adjust the seasoning then serve with the garnishes on top.