Harissa Chickpea Stew

Recipes, Sculpt With Sasha

This week’s recipe for Sculpt With Sasha members uses similar ingredients to last week but in a whole new way. I thought this would be an easy way to reduce waste and stop you having to buy too many new ingredients, especially when people want to be braving the supermarket as little as possible at the moment!

I had one of those days at work where you spend ages on a task and then realise that a tiny part of it was wrong at the beginning… so then all of it is wrong and you have to start from scratch… so here is a Groundhog Day meal, reminiscent of last week’s flavours, for a Groundhog Day kind of week… month… year?!

I’m sure everyone knows what those sort of days feel like and I think the best way to work through that feeling is to cook yourself something really damn good! The whole flat smelled like smoked paprika and sweet tomatoes, including the pyjamas I was cooking in (yes, that kind of a day), and the everything was better again! So I hope this recipe brings you as much comfort and warmth as it did me.

Serves: 2-3


  • 1 small onion, diced
  • 1 fat clove garlic, minced
  • 1 red or orange pepper, cut into chunks
  • 1/2 courgette, cut in half longways and sliced
  • 1 tbsp harissa 
  • 1 can chopped tomatoes (refill with water)
  • 1 tsp smoked paprika
  • 1tsp cumin
  • 150g cherry tomatoes
  • 1 can chickpeas
  • 1 tsp chilli flakes


  1. Fry the onion with a little oil in a large pan until soft, then add in the garlic and fry for 5 minutes more.
  2. Add in the pepper and courgette, frying for a few minutes more. Stir through the harissa to coat all of the veg along with the spices and the chopped tomatoes. Fill the tomato can with water and add to the pan, stirring into the mixture to make a sauce. Simmer for 10 minutes.
  3. Mix in the chickpeas and cherry tomatoes. Continue to simmer until the tomatoes start to burst. Scatter with chilli flakes and serve by itself or with the below.

Golden Rice:

  • 1 small knob butter (or vegan butter)
  • 1/3 onion
  • Small mug rice
  • 1/2 stock cube
  • 1 tsp turmeric 

Melt the butter in a small saucepan. Lightly fry the onion until softened. Rinse the rice and then add to the pan with the stock cube, turmeric and 1.5 mugs of water. Put a lid on the pan and simmer for around 15 minutes or until all of the water has been absorbed and the rice is cooked – be careful that it doesn’t stick!

Tahini sauce

In a small bowl combine 1 tbsp tahini with 1 tbsp water and stir. It will look like it is curdling and horrible at first but keep stirring and it will come together. Keep adding more water until the sauce in the texture of caesar salad dressing. Stir through any other flavours that you like: black pepper, garlic granules, dried herbs, nutritional yeast, lemon juice – whatever you fancy! Drizzle over the chickpea stew, salads, roasted veg or pretty much anything really… mmmm…

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