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.
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.
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