Harissa Chickpea, Pepper & Spinach Broth Pot

Per serving

Calories

337

Protein

15 g

Carbs

49 g

Fat

9 g

Fibre

15 g

Vitamins and minerals, % of a day’s needs

• Iron42%
• Vitamin D0%
• B120%
• Zinc24%
• Magnesium38%
• Omega-316%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 240 g Chickpeas, drained
• 200 g Red bell pepper
• 200 g Fresh spinach
• 200 g Canned tomatoes
• 100 g Onion
• 400 ml Water
• 1 tbsp Harissa paste
• 3 Garlic cloves
• 2 tsp Olive oil
• 1 tsp Ground cumin
• 12 g Fresh parsley
• 1 tsp Salt

Method

1. 1

   Dice the 100g of onion, slice the 3 cloves of garlic, cut the 200g of red bell pepper into strips, drain the 240g of chickpeas and chop the 12g of fresh parsley. Everything after this happens in one pot.

2. 2

   Warm 2 tsp olive oil in a large pot over medium heat, add the diced onion and pepper strips and cook for 6 minutes, until the onion is translucent and the pepper has gone floppy at the edges.

3. 3

   Add the sliced garlic, 1 tbsp harissa paste and 1 tsp ground cumin and stir for 1 minute over medium heat, until the paste darkens a shade and coats the vegetables.

4. 4

   Add the 200g of canned tomatoes, the 400ml of water, the drained chickpeas and 1 tsp salt. Bring to a simmer and cook uncovered for 8 minutes over medium-low heat, until the broth has thickened slightly and tastes of harissa rather than raw tomato.

5. 5

   Add the 200g of fresh spinach a handful at a time and fold each through until it collapses, about 2 minutes for the lot.

6. 6

   Take the pot off the heat, stir through the chopped parsley and ladle into deep bowls. It keeps 4 days chilled, reheats without splitting and freezes well for a month.