Monday, September 19, 2011

Lamb, tomato and chickpea stew with harissa

Fresh tomato is still around here in my kitchen. Consequently, when I decide which recipe to cook I usually try to include tomato in it. In today's recipe, the tomato makes all the difference.

750g diced lamb
1dl olive oil
1kg unpeeled and unseeded tomato
50g green pepper cut into strips
1dl water
2 carrots, sliced
2 teaspoons harissa
500g canned chickpea
1 bunch coriander, chopped
salt and pepper to taste

1. Put the lamb, tomatoes, olive oil, harissa, green peppers, carrots, water, salt and pepper in a pan. Bring to a simmer. Once it begins to boil, lower the heat and let it cook for one hour with the pan covered and in low heat.

2. Add the canned beans and let it boil again.

3. Serve the stew sprinkled with chopped coriander.

I served this stew with slices of freshly baked bread. This lamb, tomato and chickpea stew with a gentle touch of spicy harissa is delicious.

The lamb can be replaced by pork or beef.

[ Originally published in Portuguese as Borrego guisado com tomate, harissa e grão ]


  1. Is there anything I can use to substitute the harissa?

  2. Hi Dani,

    you can use almost any hot spice (or sauce), namely piri-piri but with care! Don't use too much of it. Just the right amout to lend a slight spicy taste to the dish.

    Best regards,