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  2. Recipes
  3. Vegetable & chickpea stew with harissa & non-dairy red berries yogurt with granola

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

Vegetable & chickpea stew with harissa & non-dairy red berries yogurt with granola
Ȑ
Difficulty
Low
ȑ
Time
60 min
&
Author
lorem ipsum

Ingredients

Servings: 0
Makes:

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 1/10

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 2/10

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

STEP 3/10

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

STEP 4/10

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

STEP 5/10

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

STEP 6/10

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

STEP 7/10

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 8/10

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

STEP 9/10

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 10/10

Top with Granola, nuts and seeds.


This recipe was prepared using Braun’s MultiQuick 9087X Hand blender and its food processor accessory (1,5l) and Braun’s Food steamer FS 5100.

  1. Back to homepage
  2. Recipes
  3. Vegetable & chickpea stew with harissa & non-dairy red berries yogurt with granola

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

Vegetable & chickpea stew with harissa & non-dairy red berries yogurt with granola
Ȑ
Difficulty
Low
ȑ
Time
60 min
&
Author
lorem ipsum
Servings:0
Makes:

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 1/10

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 2/10

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

STEP 3/10

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

STEP 4/10

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

STEP 5/10

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

STEP 6/10

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

STEP 7/10

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 8/10

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

STEP 9/10

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 10/10

Top with Granola, nuts and seeds.

Notes

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