Vegan chickpea stew

This vegan chickpea stew is inspired by a Tunisian breakfast dish called lablabi. It’s simple and easy to make, comforting, filling and gluten-free too.

2 tbsp / 30 ml oil (I used olive oil)
1 medium onion (I used red), finely chopped
5 garlic cloves, finely chopped
2 tsp ground coriander
3 tsp ground cumin
1½ tsp smoked paprika
4 tsp harissa paste
400 g / 14 oz tin chopped tomatoes / 3 medium, ripe tomatoes
500 ml / 2 cups chickpea brine / aquafaba*
1 vegetable (vegan) stock cube
black pepper, to taste
¾ tsp salt, adjust to taste
½ tsp hot chilli flakes, adjust to taste
2 tsp brown sugar (optional)
800 g / 28 oz tin chickpeas / approx. 3 cups cooked chickpeas
fresh coriander, chopped (optional)
cashew cream, to serve (recipe here)
favourite bread, to serve

View the full recipe at Lazy Cat Kitchen →