This recipe is an adaptation of a one pot recipe I saw in Women’s Health for a Harissa Chicken stew. For me, it’s more accurately known as Harrisa Chicken and whatever vegetables were in the fridge stew.
So that was:
- 2 leeks
- A bag of carrot and swede
- A tin of chickpeas
- 2 tins of chopped tomatoes
- Some red lentils
- A bag of kale
- Harissa Paste
- 1l of vegetable stock
- A packet of chicken thighs
Start by frying your leeks in olive oil.
Once the leeks are soft, about 2-3 mins, add the chicken, 2 teaspoons of harissa paste, and a teaspoon of smoked paprika and brown the chicken.
After browning the chicken, add the chickpeas, and carrots/swede. Allow everything to sweat for 5 minutes.
Next, add both tins of chopped tomatoes, the vegetable stock and lentils. Bring to the boil, then simmer for at least 30 minutes. This will allow the lentils to cook and the sauce to thicken.
Once the stew has reached the desired thickness, add your kale. It will very quickly wilt, similar to spinach.
Serve it up! Great with any combination of rice, salad, quinoa, baked potato, sweet potato fries, hummus, greek yoghurt, arabic bread. A winner to make at the start of the week for a high protein meal, rich in your 5 a day. Any vegetables could be added, sweetcorn, peppers, peas etc!