Vegetable & chickpea stew with harissa & non-dairy red berries yogurt with granola

Name: Vegetable & chickpea stew with harissa & non-dairy red berries yogurt with granola
Ingredients: 300 grams couscous; 1 medium courgette, sliced; 1 aubergine, diced; 1 cinnamon stick; 4 cloves garlic, crushed; 300 grams tomatoes, chopped; 1 tbsp. cumin, ground; 1 red onion, chopped; 2 tbsp. harissa; 1 tbsp. paprika; 2 tbsp. coriander seeds; 1 medium onion, chopped; 300 grams chickpeas, cooked, rinsed and drained; 2 tbsp. fennel seeds; 3 cloves garlic, crushed; 100 grams sultanas; 2 tbsp. cumin seeds; 2 tbsp. ginger, finely grated; 2 tbsp. fresh coriander, chopped; 100 ml olive oil; seasoning; pinch of salt; 300 ml vegetable stock; 1 small red pepper, deseeded and chopped; 350 grams frozen mixed berries; 6 large red chillies, deseeded and chopped; 1 small banana, sliced; 1 tbsp. tomato paste; 350 ml coconut yoghurt, or soy yoghurt; 300 grams granola

Difficulty

Low

Time

60 min

Author

Braun

Ingredients

300 grams couscous

1 medium courgette, sliced

1 aubergine, diced

1 cinnamon stick

4 cloves garlic, crushed

300 grams tomatoes, chopped

1 tbsp. cumin, ground

1 red onion, chopped

2 tbsp. harissa

1 tbsp. paprika

2 tbsp. coriander seeds

1 medium onion, chopped

300 grams chickpeas, cooked, rinsed and drained

2 tbsp. fennel seeds

3 cloves garlic, crushed

100 grams sultanas

2 tbsp. cumin seeds

2 tbsp. ginger, finely grated

2 tbsp. fresh coriander, chopped

100 ml olive oil

seasoning

pinch of salt

300 ml vegetable stock

1 small red pepper, deseeded and chopped

350 grams frozen mixed berries

6 large red chillies, deseeded and chopped

1 small banana, sliced

1 tbsp. tomato paste

350 ml coconut yoghurt, or soy yoghurt

300 grams granola

2 tbsp. extra virgin olive oil

Instructions

Step 1

Heat the olive oil in a large saucepan over a medium heat and add the onion and garlic cloves. Cook, stirring occasionally, until softened for about 2 minutes.

Step 2

Add the ginger, cinnamon stick, cumin and paprika and cook two minutes.

Step 3

Add the aubergines, courgettes, tomatoes and vegetable stock. Bring to a boil and reduce the heat to a simmer gently for 10 minutes.

Step 4

Add the chickpeas, sultanas and harissa and cook for a further 5 minutes.

Step 5

Remove the cinnamon stick, season taste and sprinkle with chopped coriander. Serve with steamed couscous.

Step 6

For the harissa, toast the spices in a hot, dry pan for 1 minute until fragrant and lightly toasted.

Step 7

Place them in Braun’s MultiQuick 9087X Hand blender food processor accessory (1,5l) with the pepper, onion, chillies, garlic cloves, tomato paste and olive oil. Blend to a smooth paste and season with a little salt.

Step 8

You can keep the harissa in the fridge for up to a week, covered with layer of olive oil.

Step 9

For the yogurt, place the berries, banana and non-diary yogurt in Braun’s MultiQuick 9087X Hand blender food processor accessory (1,5l) and blend until smooth.

Step 10

Top with Granola, nuts and seeds.