Warm Chickpea and Quorn Pieces Harissa Stew

Name: Warm Chickpea and Quorn Pieces Harissa Stew
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 2 tbsp olive oil; 1 onion, chopped; 1 red capsicum, chopped; 2 small eggplants, chopped into 2cm cubes, 650g; 3 cloves garlic, minced; 1/2 tsp salt; 4 tsp harissa paste; 400g tin chopped tomatoes; 250ml jarred strained, pureed tomatoes (passata); 125ml vegetable stock; 400g tin chickpeas, drained and rinsed; 70g feta, crumbled; 35g toasted pine nuts; 2 tbsp finely chopped fresh coriander; 2 tbsp tahini; 2 tbsp lemon juice; 2 tbsp water; Pinch salt; 1 loaf baguette bread, for serving

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warm chickpea and quorn pieces harissa stew vegetarian recipe

Accented with spicy harissa sauce, this satisfying stew with eggplant, red capsicum and Quorn Pieces is a true winter warmer. Drizzle with homemade tahini sauce and serve with baguette bread for a delicious dinner.

Winter Warmers Fillets & Pieces

Serves 6

45 mins

A Little Effort

2046 kJ
(Per serving)

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Pieces

See product See recipes

Low in Fat

Good Source of protein

Good source of fibre

Ingredients

Stew:

1 pack (300g) Quorn Pieces
2 tbsp olive oil
1 onion, chopped
1 red capsicum, chopped
2 small eggplants, chopped into 2cm cubes, 650g
3 cloves garlic, minced
1/2 tsp salt
4 tsp harissa paste
400g tin chopped tomatoes
250ml jarred strained, pureed tomatoes (passata)
125ml vegetable stock
400g tin chickpeas, drained and rinsed
70g feta, crumbled
35g toasted pine nuts
2 tbsp finely chopped fresh coriander

Tahini Sauce:

2 tbsp tahini
2 tbsp lemon juice
2 tbsp water
Pinch salt
1 loaf baguette bread, for serving

Method

For the stew:

Heat the oil in a large saucepan over a medium heat. Cook the onion, red capsicum, eggplants, garlic and salt together for 10 minutes or until starting to soften.
Stir in the Quorn Pieces and harissa. Cook for 3 minutes, stirring, until everything is well coated. Stir in the chopped tomatoes, vegetable stock, tomato passata and chickpeas, then bring to a simmer and reduce the heat to medium-low. Cook for 20-25 minutes or until the vegetables are tender and the sauce has thickened.

For the tahini sauce:

Meanwhile, whisk together the tahini, lemon juice, water and salt until smooth.

To serve:

Divide the stew between 6 bowls, drizzle with the tahini sauce and top with feta, pine nuts and coriander.