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.