Moroccan-style harira stew with aubergine kofta recipe
A comforting, plant-based, Moroccan-inspired stew made with lentils and creamy chickpeas, served with garlicky aubergine koftas. This is the perfect weekend wonder paired with a glass of Merlot.
See method- Serves 6
- 15 mins to prepare and 1 hour 5 mins to cook
- 421 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 3 tbsp olive oil
- 500g classic vegetable base mix
- 10 garlic cloves, crushed
- 2 tbsp ras el hanout seasoning
- 2 tbsp tomato purée
- 500g carton passata
- 1 vegetable stock pot, made up to 500ml
- 2 x 400g tins green lentils, drained and rinsed
- 2 x 400g tins chickpeas, drained and rinsed
- 4 tbsp harissa paste
- 2 aubergines, diced into 1cm pieces
- 200g fresh bread, diced
- 20g fresh mint, leaves picked and finely chopped
- 50g green olives, finely chopped
- 1 x 30g pack fresh coriander, finely chopped
- 30g pack fresh flat-leaf parsley, leaves picked, most finely chopped, rest left whole
- 2 lemons, 1 juiced, 1 cut into wedges to serve (optional)
Each serving contains
- Energy
- 1765kJ 421.0kcal
- Fat
- 14g
- Saturates
- 2g
- Salt
- 2.4g
- Sugars
- 14g
of the Reference intake
Carbohydrate 51.0gProtein 17.3gFibre 13.7g
Method
- Heat 1 tbsp oil in a large saucepan over a low-medium heat. Cook the vegetable base mix for 20 mins, stirring occasionally. Add half the garlic and cook for 5 mins, adding a splash of water if it starts to stick.
- Add the ras el hanout, tomato purée, passata and stock; stir well. Add the lentils and chickpeas, bring to a simmer, then reduce the heat to low and simmer for 20 mins, scraping down any bits on the inside of the pan.
- Meanwhile, heat 2 tbsp oil in a large, lidded frying pan over a low-medium heat. Add the aubergine, season with salt, then cover and cook for 5 mins. Stir, re-cover and cook for another 5 mins. Stir in the remaining garlic, reduce the heat to low, remove the lid and cook, uncovered, for 5 mins more, adding a splash of water if it starts to stick. Remove from the heat and season with pepper.
- Preheat the oven to gas 6, 200 ̊C, fan 180 ̊C. In a food processor, blitz the bread to rough crumbs, then add the aubergine mixture, mint and olives. Pulse until just combined, being careful not to overmix. Use wet hands to roll 2 tbsp mixture into a ball and transfer to a lined baking sheet; repeat with the rest of the mix to make 30 balls. Bake for 15-20 mins until firm and lightly browned.
- Remove the stew from the heat and add 100-200ml extra water to thin if desired. Stir in the chopped herbs and lemon juice; season to taste. Divide between 6 bowls and top with the harissa, aubergine kofta and the remaining parsley. Serve with lemon wedges to squeeze over, if you like.
- See more Stew recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
