Tunisian Chickpea and Vegetable Stew with Harissa and Preserved Lemon
Harissa spiked chickpea and vegetable stew with cumin and coriander, simmered with tomatoes, carrots, courgettes and preserved lemon, served with couscous.
- 200 g dried chickpeas
- 300 g carrots
- 250 g courgettes
- 150 g red onion
- 4 pieces garlic cloves
- 2 tbsp harissa paste
- 1 piece preserved lemon
- 400 g chopped tomatoes
- 500 ml vegetable stock
- 1 tsp ground cumin
- 1 tsp ground coriander
- 30 g fresh coriander
- 3 tbsp olive oil
- 180 g couscous
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Soak chickpeas overnight, then drain and boil in salted water for 45 minutes until tender. Drain and set aside.
- Step 2
Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced red onion and cook for 5 minutes until softened.
- Step 3
Add minced garlic, cumin, and coriander. Cook for 1 minute until fragrant.
- Step 4
Stir in harissa paste and cook for 30 seconds, then add chopped tomatoes and cook for 5 minutes.
- Step 5
Add cooked chickpeas, diced carrots, and vegetable stock. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Step 6
Add diced courgettes and finely chopped preserved lemon rind. Simmer for 8-10 minutes until vegetables are tender.
- Step 7
Meanwhile, prepare couscous according to package instructions with boiling water and a pinch of salt.
- Step 8
Season stew with salt and pepper to taste. Stir in fresh coriander leaves.
- Step 9
Serve the stew over fluffy couscous, garnished with extra coriander and a drizzle of olive oil.
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