Spiced Chickpea, Squash and Chard Stew

Spiced chickpea, squash and chard stew with harissa, served with Tahini Yoghurt Dressing

Serves 4

Vegetarian. Can be made vegan if yoghurt is replaced with a plant based alternative.


For the stew:

For the tahini dressing:

2 large white onions, finely sliced

4 tbsp Greek style yoghurt

3 garlic cloves, chopped

Juice of half a lemon

1 tsp smoked paprika

1 tbsp tahini

1 tsp roasted cumin seeds

1 small garlic clove, crushed

½ tsp caraway seeds

2 red peppers, diced into 2cm pieces


½ a butternut squash, diced into 2cm pieces

200g rainbow chard, washed and roughly chopped

1 tin of chickpeas (400g)

Handful of oregano, chopped

Small handful of lemon thyme, chopped

3 tbsp tomato puree

200ml vegetable stock

1 tin of chopped tomatoes (400g)

2 tbsp harissa paste

1 bay leaf


1. Preheat the oven to 180°C.
2. Toss the squash and peppers with olive oil, season with salt and pepper and roast in the oven for 15-20 minutes.
3. Meanwhile, sauté the onion with the garlic in a large pan until soft and translucent, add the tomato puree and cook for a couple of minutes. Then add the oregano, roasted cumin, caraway, thyme, bay leaf and smoked paprika, stir and cook these for a further 2 minutes.
4. Add the chopped tomatoes and vegetable stock. Bring to the boil then add the chickpeas, squash, peppers, chard and harissa paste. Season to taste.
5. Cook gently on a medium heat for 10-15 minutes, or until the chard is tender.
6. While the stew is cooking, mix the yoghurt, lemon juice, tahini and garlic together in a small bowl until smooth.
7. Top each portion of stew with a drizzle of tahini yoghurt and serve with a flatbread of your choice.