Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 4


1 medium onion, peeled and chopped finely
1 tablespoon harissa paste

1/2tsp salt + a pinch of ground black pepper
400g tin of chopped tomatoes
6 medium sized carrots, washed, peeled and cut into thin disks
a good handful of baby spinach or kale leaves, washed

250ml/1 cup water
500g cooked chickpeas OR 2x 400g tin pre-cooked chickpeas, drained and rinsed
75g pitted medjool dates (around 5), roughly chopped


freshly chopped and washed coriander leaves

vegan yoghurt

naan bread, pita bread, coucous or rice

Instructions below…


Cook the onion in a pan over a medium heat with a splash of water until the onion pieces are soft, but not brown, about 5-10 minutes. Add the harissa paste, salt and black pepper. Mix well, then add the tomatoes, carrots, spinach (or kale leaves) and water. Bring to the boil, then reduce the heat to low and simmer for 20 minutes or until the carrots are tender.

If you are serving the stew with couscous or rice, now’s a good time to get that ready.

Finally, add the chickpeas and chopped dates to the stew and cook for a further 5 minutes. Taste for seasoning and add more salt and pepper if need be. 

Serve with some coriander leaves, yoghurt, naan bread or whatever you like and enjoy!

Tip 1: This stew freezes really well. So if you’re a family of 1-2 still make this quantity and freeze any extras for a quick mid-week meal. If you’re a family of 4 then double the recipe and freeze the extras for another day!

Tip 2: How long you have to cook the carrots depends on how thick/thin you slice them. Please keep checking every 5-10 minutes and know that if you slice them relatively thick your cooking time will be longer. 

Tip 3: Not so into mixing sweet and savoury? Then replace the dates with olives. The dates are my suggestion, the olives are from the original recipe. 

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