Smoked paprika, tapenade and miso all come together to give this stew a smoky, bold and umami-rich flavour.
The chickpeas add lots of protein and fibre – and I serve it all with fluffy couscous and yoghurt.
Yuuuum!
Tips:
You can easily make this recipe gluten-free using rice.
We use either tinned chickpeas or ones from a jar. If you’re using the latter, we’d recommend at least a 700g (25oz) jar, which should yield a similar amount of chickpeas as two tins.
More tips:
If you want to get as much protein as possible, we recommend using a soy-based yoghurt, which contains more protein compared to oat or coconut based yoghurts.
You should be able to find black olive tapenade in most large supermarkets. Alternatively, you can finely chop a handful of pitted olives (we recommend black) and use them instead.
This stew is ideal for meal-prepping. Store any leftover stew separately in the fridge for a few days using an air-tight container, or freeze for up to 3 months.
Add a splash of olive oil to a large saucepan or casserole pot on a medium heat. Add the onion, carrot and red pepper. Cook for 10-15 minutes or until the onion is caramelised.
Next stir in the garlic and smoked paprika. Cook for a few minutes, adding an extra splash of oil if necessary.
Add the tinned tomatoes to the pot. Then fill 3/4 of the the empty tin of tomatoes with water and swirl it around to collect any leftover tomato juices before pouring the water into the pot.
Next add the chickpeas (with all their juices), tapenade, tomato purée and pinches of salt and pepper. Stir well and bring to a simmer. Then lower the heat a touch and cover loosely with a lid. Leave to bubble away for 20 minutes or so – until the sauce thickens – stirring occasionally.
Meanwhile, add the couscous to a large mixing bowl. Pour in the vegetable stock and stir, then cover with a plate and leave to soften.
Next cook the broccoli in boiling water until tender, then drain.
Add the lemon juice and miso to a small bowl, then stir until well combined and set aside.
Remove the lid from the pot. If the sauce is thinner than you’d like, increase the heat and let it simmer away for a few more minutes, then remove it from the heat and stir in the lemony miso mixture. Finally, season to taste with more salt and pepper, if necessary.
To serve, first uncover the couscous and fluff with a fork, then add it to bowls, followed by the chickpea stew and broccoli. Top with yoghurt, an extra drizzle of olive oil, mint leaves and freshly ground black pepper. Enjoy!
