Skip to main content
Search

Warm Chickpea and Quorn Pieces Harissa Stew

Rate this recipe

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

Cook mode (Keep screen awake)

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:

  1. 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.
  2. 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.

Chefs tip

Serve also with warm pita bread or couscous.

Recipe Inspiration

See all recipes

The nation has spoken

Rate & review

Leave a star rating and/or a review for this recipe. Your feedback will help the nation to make smart shopping choices, and we'll use it to learn & improve our recipes.

Rate

By proceeding, you agree to our Terms & Conditions. To find out what personal data we collect and how we use it, please visit our Privacy Policy.

Warm Chickpea and Quorn Pieces Harissa Stew

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.

Serves 6

45 mins

A Little Effort

2046 kJ
(Per serving)

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:

  1. 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.
  2. 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.

Thank you for downloading the Warm Chickpea and Quorn Pieces Harissa Stew Recipe.