We could have called this recipe “What to feed a vegan in winter” because it is brilliantly easy and delicious, but it’s also a really hearty dinner that will fill you up. It’s great served with plain basmati rice but we’ve had it before with quinoa (we always cook it in vegetable stock), or orzo pasta would be good too. If you read this and try this, send us a note to let us know how it went.
I N G R E D I E N T S
1 onion, finely diced
2 aubergine, chopped into chunks
1 red pepper, large dice
1 yellow pepper, large dice
2 clove garlic, peeled and crushed
1 jar rose Harissa paste, Belazu 170g
1 tin tomatoes
300 ml stock
Salt and pepper
12 falafels (home made or pre-prepared, either is fine)
Fresh flat leaf parsley, chopped
M E T H O D
1. Preheat oven to 180C fan, 200C static and line a large baking sheet with parchment or bake-o-glide.
2. Add the aubergine and peppers and drizzle with a little olive oil and sprinkle with fresh sea salt. If you like it a bit spicy add some dried chilli flakes too. Toss to coat and roast for 30 minutes or until golden and crispy on the edges.
3. While the veggies are roasting, heat a large pan over a medium heat. Once hot, add oil (or water) and onions. Fry off for 3-4 minutes, stirring frequently, or until soft and slightly caramelised. Next add the garlic and stir well – don’t let the garlic catch – just give it a minute.
4. Add the harissa paste and fry off a little with the onions and garlic for 2 minutes. Add the tomatoes and stock and cover. Bring it up a good bubbling heat, and then reduce to simmer.
5. Once the veggies are done, add to the tomato stew mixture and leave for 5 minutes or so to let it all combine. (When you take the veggies out, don’t turn off the oven). Season well with salt and pepper.
6. Add the falafels to the top of the stew and bake in the oven for 10 minutes. Garnish with the flat leaf parsley and serve.