Smoky chickpea stew with harissa and natural yoghurt

• porsi: 6-8

Bahan-bahan

1 tbsp coconut oil or olive oil

1 onion, finely chopped

70g celery, finely chopped

10g dried porcini mushrooms (rehydrate in 250mI boiling water for

30-60 minutes, then drain and chop, reserving the liquid)

3-4 garlic cloves, crushed

1 rounded dessertspoon ground cumin

¼-½ tsp chilli flakes

1 heaped tsp smoked paprika

2 tsp dried oregano

1 x 400g tin of chickpeas

400g tomato passata or 1 x 400g tin of chopped tomatoes

400ml vegetable stock

200mI reserved porcini liquid

Small handful of fresh coriander, roughly chopped

For the harissa yoghurt:

200mI natural or soy yoghurt

A dollop of harissa paste

1 tbsp organic oil blend or flax seed oil

Petunjuk

1 Heat the oil in a large pan over a medium heat and cook the onion and celery for 5-10 minutes. Add the porcini mushrooms and garlic and cook for another 2-3 minutes. Add the cumin, chilli flakes, smoked paprika and oregano and cook for 2-3 minutes.

2 Add the chickpeas and cook gently for 3-4 minutes. Add the passata, vegetable stock and 200ml of the reserved porcini liquid. Simmer for 30-45 minutes.

3 Add the fresh coriander and simmer for another few minutes.

4 In a small bowl, stir together all the ingredients for the harissa yoghurt.

5 Serve in a bowl with a side of chunky sourdough bread, or with pitta bread, brown rice or quinoa. Top off with a large dollop of harissa yoghurt.