Warm Chickpea and Quorn Pieces Harissa Stew

Name: Warm Chickpea and Quorn Pieces Harissa Stew
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1 pack (300g) Quorn Pieces [https://www.quorn.com.au/products/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; 2 tbsp tahini; 2 tbsp lemon juice; 2 tbsp water; Pinch salt; 1 loaf baguette bread, for serving

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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 Casserole and Stew Pieces

Serves 6

45 mins

A Little Effort

2046 kJ
(Per serving)

Made with Quorn Pieces

See product See recipes

Low in Fat

Good Source of protein

Good source of fibre

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:

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.