Accented with spicy harissa sauce, this satisfying stew with eggplant, red pepper and Quorn Meatless Strips is a true winter warmer. Drizzle with homemade tahini and serve with crusty bread for a delicious dinner.
2 small eggplants, chopped into small cubes, 1.5lbs
3 cloves garlic, minced
1/2 tsp salt
4 tsp harissa paste
14oz tin chopped tomatoes
1 cup jarred strained, pureed tomatoes (passata)
½ cup vegetable stock
14oz tin chickpeas, drained and rinsed
2 ½ oz feta, crumbled
1 ¼ oz toasted pine nuts
2 tbsp finely chopped fresh coriander
2 tbsp tahini
2 tbsp lemon juice
2 tbsp water
1 loaf crusty bread, for serving
For the stew:
Heat the oil in a large saucepan over a medium heat. Cook the onion, red pepper, eggplants, garlic and salt together for 10 minutes or until starting to soften.
Stir in the Quorn Meatless Strips and harissa. Cook for 3 minutes, stirring, until everything is well coated. Stir in the chopped tomatoes, vegetable stock, tomato passata and chickpeas, then bring to a simmer and reduce the heat to medium-low. Cook for 20-25 minutes or until the vegetables are tender and the sauce has thickened.
For the tahini sauce:
Meanwhile, whisk together the tahini, lemon juice, water and salt until smooth.
Divide the stew between 6 bowls, drizzle with the tahini sauce and top with feta, pine nuts and coriander.
Tip: Serve also with warm pitta bread or couscous.
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