Meera Sodha's Vegan Recipe for Rose Harissa Chickpea Stew with Burnt Chard

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

1 tsp cumin seeds

Rapeseed oil

2 onions, peeled and finely chopped

2 red peppers, stems, pith and seeds removed, flesh finely chopped

3 fat garlic cloves, peeled and minced

1½ tbsp tomato puree

2½ tbsp rose harissa - I like Belazu’s (if you’re on a gluten-free diet, check the label, because not all brands are GF)

Fine sea salt

1½ tsp ground sweet paprika

1 x 400g tin cherry tomatoes

2 x 400g tin chickpeas, not drained

200g rainbow chard, stems finely sliced, leaves roughly chopped, kept separate

½ tbsp lemon juice

subheading: To serve:

Flatbread

Non-dairy yoghurt (optional)

Directions at theguardian.com

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