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: 300.0 grams couscous; 1.0 medium courgette, sliced; 1.0 aubergine, diced; 1.0 cinnamon stick; 4.0 cloves garlic, crushed; 300.0 grams tomatoes, chopped; 1.0 tbsp. cumin, ground; 1.0 red onion, chopped; 2.0 tbsp. harissa; 1.0 tbsp. paprika; 2.0 tbsp. coriander seeds; 1.0 medium onion, chopped; 300.0 grams chickpeas, cooked, rinsed and drained; 2.0 tbsp. fennel seeds; 3.0 cloves garlic, crushed; 100.0 grams sultanas; 2.0 tbsp. cumin seeds; 2.0 tbsp. ginger, finely grated; 2.0 tbsp. fresh coriander, chopped; 100.0 ml olive oil; seasoning; pinch of salt; 300.0 ml vegetable stock; 1.0 small red pepper, deseeded and chopped; 350.0 grams frozen mixed berries; 6.0 large red chillies, deseeded and chopped; 1.0 small banana, sliced; 1.0 tbsp. tomato paste; 350.0 ml coconut yoghurt, or soy yoghurt; 300.0 grams granola

Difficulty

Low

Time

60 min

Author

Braun

Ingredients

300.0 grams couscous

1.0 medium courgette, sliced

1.0 aubergine, diced

1.0 cinnamon stick

4.0 cloves garlic, crushed

300.0 grams tomatoes, chopped

1.0 tbsp. cumin, ground

1.0 red onion, chopped

2.0 tbsp. harissa

1.0 tbsp. paprika

2.0 tbsp. coriander seeds

1.0 medium onion, chopped

300.0 grams chickpeas, cooked, rinsed and drained

2.0 tbsp. fennel seeds

3.0 cloves garlic, crushed

100.0 grams sultanas

2.0 tbsp. cumin seeds

2.0 tbsp. ginger, finely grated

2.0 tbsp. fresh coriander, chopped

100.0 ml olive oil

seasoning

pinch of salt

300.0 ml vegetable stock

1.0 small red pepper, deseeded and chopped

350.0 grams frozen mixed berries

6.0 large red chillies, deseeded and chopped

1.0 small banana, sliced

1.0 tbsp. tomato paste

350.0 ml coconut yoghurt, or soy yoghurt

300.0 grams granola

2.0 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.