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Chickpea Harissa Stew

Chickpea Harissa Stew

with Apricots and Pomegranate Seeds
4.0(74)
Recipe Development Team
Recipe Development TeamUpdated on April 21, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
554 kcal
Protein
: 
19g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Celery
  • Sulphites
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Courgette

(May contain traces of: Celery)

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

1 tin(s)

Chickpeas

1 sachet(s)

Ras-el-Hanout

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

50 grams

Harissa Paste

80 grams

Gluten Free Couscous

5 grams

Vegetable Stock Paste

(Contains: Celery)

1 bunch(es)

Flat Leaf Parsley

40 grams

Dried Apricots

(Contains: Sulphites)

½ unit(s)

Pomegranate

Not included in your delivery

160 milliliter(s)

Water for the Couscous

1 tbsp

Water

Energy (kcal)554 kcal
Energy (kJ)2318 kJ
Fat11 g
of which saturates1 g
Carbohydrate92 g
of which sugars28 g
Dietary Fibre14 g
Protein19 g
Salt3.1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Chopping Board
•Sieve
•Knife
•Spoon
•Medium Saucepan
•Measuring Cups
•Medium Bowl
•Kettle
•Bowl

Instructions

PDF
Prepare
1

Trim the courgette, then quarter it lengthways. Cut the quarters widthways into 2cm pieces. Halve the pepper and discard the core and seeds. Cut into 2cm chunks. Drain and rinse the chickpeas in a sieve.

Fry
2

Heat a large saucepan over medium-high heat with a glug of oil. Once hot, fry the courgette and pepper until softened, stirring regularly, 3-4 mins. Sprinkle with the ras-el-hanout.

Cook
3

Add the chickpeas, finely chopped tomatoes, harissa paste and water (see ingredients for amount) to the saucepan. If you’d like to, season with salt and pepper. Bring to the boil, then then reduce the heat to medium-low and simmer until the sauce is thickened, 14-16 mins.

Cook the Couscous
4

Boil a half-full kettle. Put the couscous and vegetable stock paste in a medium bowl, and pour in the boiled water (see ingredients for amount). Stir to dissolve the stock, then cover and leave for 8-10 mins.

Prepare the Garnishes
5

Meanwhile, roughly chop the parsley (stalks and all). Cut the dried apricots into small pieces. Quarter the pomegranate. Pull away the white pith and separate the seeds into a bowl. Be careful: the juice stains.

Serve
6

Fluff up the couscous with a fork, then stir in half the parsley. Taste the stew and, if you’d like to, season with salt and pepper. Divide the couscous between the bowls, then spoon over the harissa stew. Garnish with the apricots, pomegranate seeds and remaining parsley.

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