This savory Chickpea Stew is not only a one pot wonder, but It's also both vegan and gluten-free! The stew is flavored with harissa paste, paprika, fresh cilantro and preserved lemon. Make this rich flavorful stew for a quick weeknight meal.
Find more weeknight meal ideas at our Vegan Dinners feed edited by @Eatwithsweet , featuring this Vegan Vegetable Pesto Pasta by @happyskinkitchen and this Vegan Hotpot With Green Lentils And Mushrooms by @lazycatkitchen.
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- 1/ 4 cup olive oil, plus more for serving
- 4 garlic cloves, sliced
- 1/ 2 teaspoon fine sea salt
- 1 teaspoon paprika
- 1 onion, roughly chopped
- 1 preserved lemon, roughly chopped
- 2 ounces fresh cilantro, leaves and stems chopped
- 2 (14 ounce can) chickpeas
- 3 tablespoons harissa paste
- 3 cups vegetable stock
- 11 ounces frozen spinach
- Chili flakes, for serving (optional)
- Non-dairy yogurt, for serving (optional)
To a cold frying pan, add the oil, sliced garlic and salt. Place on the hob at medium heat. Once the garlic starts to fry, allow it to cook for another minute, making sure it doesn't burn.
Add the paprika, onion, preserved lemon and cilantro stems and cook until the onions are translucent (2-3mins).
Add the chickpeas and the harissa to the pan. Use a fork to roughly mash a quarter or so of the chickpeas (this will help thicken the stew). Add the vegetable stock and simmer for 10mins.
Add the spinach and simmer for another 5 minutes or until the spinach has completely defrosted. Add the cilantro leaves just before removing the stew from the heat (save a few leaves for garnishing).
To serve add a dollop of non-dairy yogurt, a sprinkle of chili flakes, cilantro leaves and a drizzle of olive oil to each of the bowls.