Vegan and Vegetarian Recipes

Warm Chickpea and Quorn Meatless Strips Harissa Stew

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.

Serves 6

45 mins

A Little Effort

489 cals
(Per serving)

17.4 g of fat

Made with Quorn Meatless Strips

Excellent source of protein


  • 1 pack (9.9oz) Quorn Meatless Strips
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 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
Tahini Sauce:
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 2 tbsp water
  • Pinch salt
  • 1 loaf crusty bread, for serving


For the stew:

  1. 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.
  2. 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:

  1. Meanwhile, whisk together the tahini, lemon juice, water and salt until smooth.

To serve:

  1. 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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