Fancy a quick, delicious and healthy dish? Then this stew with tofu and harissa is just right for you. Satisfying, aromatic and rich in valuable fiber and phytochemicals. Vegan, gluten free and reduced oil.
FOR THE CHICKPEA PAN Heat a frying pan or pot until hot. Pour in the oil and sauté the onion and garlic. Add tofu and continue to sauté.
15 ml Olive oil, 1 Piece red onion, 2 Piece Garlic cloves, 200 g Tofu
Add cumin, paprika, tomato passata, green beans, harissa paste, maple syrup, tamari and lemon juice and continue stirring until combined. Add water, stir again, cover and simmer over medium heat for 15 minutes. NOTE: If using fresh beans, cooking time may be longer.
1 tbspn Cumin, 1 tbspn Paprika powder, 30 g Tomato paste, 400 g Chickpeas, 400 g Tomato passata, 200 g green beans, 30 g Harissa paste, 15 ml maple syrup, 30 ml Tamari, 30 ml Lemon juice, 125 ml Water
When the cooking time is over, season to taste and divide into plates. Serve with your choice of side dishes and enjoy!
Salt and pepper to taste, Basmati rice, Cauliflower rice, Millet, Sourdough bread
Store leftovers in an airtight container in the refrigerator for up to 3 days (without rice) or freeze.