Quorn
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.
2046 KJPer serving
Serves 6
45 mins
DifficultyA Little Effort
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.
Tip: Serve also with warm pita bread or couscous.
