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Export 15 ingredients for grocery delivery
Step 1
Heat up the oil in a heavy-bottomed pot.
Step 2
Add the diced onion and fry it gently (on a low heat) until almost translucent (for about 7 minutes), stirring from time to time.
Step 3
Add chopped garlic. Keep on frying gently until the onion is translucent and the garlic softens completely and releases its beautiful aroma (approx. 5 minutes).
Step 4
Stir all the ground spices into the onion-garlic mixture. Fry them off gently for a minute or two (stirring the whole time) as they tend to burn easily.
Step 5
Stir harissa paste into the onion and garlic mixture.
Step 6
Add chopped tomatoes, chickpea brine, stock cube and salt to the pan. Simmer for about 15-25 minutes for the stew to thicken and for the excess moisture to evaporate. Adjust simmering time to achieve the desired thickness. Give the stew a good stir from time to time.
Step 7
Once the sauce thickens, taste it and season with a generous amount of black pepper, more salt if needed, chilli flakes (if your harissa is quite mild) and some sugar if you find the dish too acidic.
Step 8
Finally, stir in cooked chickpeas and let them warm through. Serve with toasted or fresh bread, topped with chopped coriander and a dollop of cashew cream if you wish.
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