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Updated: May 27, 2021

A wonderful, nourishing stew with a spicy yet sweet tomato taste.

Serves 4


1 small cauliflower

1x 400g chickpeas, rinsed

1x 400g tin of tomatoes

1 sweet potato, peeled and roughly chopped

2 red onions roughly chopped

5 garlic cloves, crushed

1 red pepper, chopped

3 tbsp harissa paste

1 tsp ground coriander

1 tsp ground cumin

1 tsp paprika

1 tbsp coconut oil

500ml vegetable stock

Handful of parsley, chopped

Sea salt and pepper

Couscous (or grain of your choice - quinoa, brown rice, buckwheat)

Spoonful of yoghurt (optional)


  • Heat the coconut oil in a large casserole dish, add the onion and garlic and gently fry for 2-3 minutes.

  • Add the ground spices and cook for a further 2 minutes (adding a tbsp of water if a little dry)

  • Add the harissa, cauliflower florets, chickpeas, sweet potato, red pepper, tomatoes, stock and stir well. Bring to the boil, reduce the heat and simmer with the lid on for 25-30 minutes (until the cauliflower is tender).

  • Taste and adjust the seasoning if necessary. Serve in bowls with couscous, topped with a spoonful of yoghurt and sprinkle with parsley.

∗ If you have a spice (coffee grinder) use whole coriander and cumin seeds freshly ground

∗∗ Double or triple this recipe and freeze ahead in batches so you have a meal for another time!

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