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Smokey Chickpea Stew With Harrisa & Udo's Choice Yogurt

Courtesy of Maggie Lynch

Chickpeas gently simmered in a Mediterranean-spiced tomato sauce - a wholesome vegetarian dish for all the family to enjoy. Serve with wholemeal rice, quinoa, wholemeal pitta, chunky sourdough bread or a crisp green salad.


1 tablespoon coconut oil or olive oil

1 medium onion, finely diced (150 grams)

70 grams celery, finely chopped

3-4 cloves garlic, crushed (20 grams)

10 grams dried porcini mushrooms (rehydrate in 250 ml boiling water for 30 minutes to 1 hour, strain and reserve the liquid)

1 rounded dessertspoon ground cumin (10 grams)

¼ - ½ teaspoon chilli flakes (0.5-1 gram)

2 teaspoons dried oregano (1 gram)

1 heaped tea spoon smoked paprika (4 grams)

500 grams cooked chickpeas (2 tins)

400 grams passata or chopped tinned tomatoes

400 ml vegetable stock (1 vegetarian or chicken Kallo stock cube or homemade stock or bone broth)

200 ml reserved porcini liquid

20 grams fresh coriander, chopped roughly

200 ml natural yogurt or soya yoghurt with a dollop of harrisa paste plus a good tablespoon of Udo’s Oil. Mix lightly


1. Gently fry garlic in a little coconut oil for 5 minutes, add onion and celery and sauté for 5-10 minutes at a low to medium heat. Add finely chopped porcini mushrooms and cook for  another 2-3 minutes. Then add in the spices - cumin, chilli flakes, smoked paprika and oregano and cook for 2-3 minutes.

2. Add chickpeas, gently cook for about 2-4 mins. Add passata/tomatoes plus vegetable stock and 200ml reserved porcini liquid, simmer for 30-45 minutes at a low to medium heat. 

3. Add fresh coriander and simmer for another few minutes.

4.Serve in a nice bowl with a large dollop of harrisa yogurt and Udo’s Oil paste. Chunky sourdough bread is lovely with this dish.

Serves: 6-8