Well there I am shopping in Waitrose and on the way out glanced at the recipe cards, what do you know this is absolutely delicious, had it last night and can’t wait to have it again next week.
1 tbsp olive oil
1 onion, chopped
1 fennel bulb, thinly sliced
Handful of chopped parsley
2 cloves garlic, crushed
½ tsp paprika
2 tbsp Harissa paste
400g can chopped tomatoes
Pinch caster sugar
400 g can chick peas, drained and rinsed
Heat the oil in a large pan, add the onion, fennel and parsley to the pan and sweat gently for 10 minutes until softened. Uncover and add the garlic, fry for a further 3 minutes, stirring continually, then add the paprika and harissa continue frying for a further 2 minutes.
Add the tomatoes, pinch of sugar, then fill half of the tin of tomato can with water and add to the pot. Simmer for 10 minutes. Then add the chick peas and heat through for a further 5 minutes.
Serve the stew with some roughly chopped parsley (extra to above) and if you fancy, a dollop of dairy-free yoghurt.