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Delicious chickpea tomato, harissa stew and couscous with crispy chip topping view from the side

Easy camping recipes: chickpea and harissa stew with couscous and crispy chip topping

2 portions | 5 minutes preparation | 25 minutes cooking time

Elevate your camping experience by adding a variety of textures and vibrant, fresh ingredients for a meal that’s both satisfying and full of flavour! Read on for our delicious harissa and chickpea stew recipe in collaboration with Eat Real.

For the chickpea and harissa stew:

  • 4 tbsp of live oil
  • 1 white onion finely diced
  • Thumb sized piece of ginger cut thinly into matchsticks
  • 1 garlic clove crushed
  • 2 red pointed peppers roughly chopped into pieces
  • 1 bay leaf
  • 1 700g jar of chickpeas (or 2 tins)
  • 500g ripe medium sized tomatoes chopped roughly into pieces
  • 2 tbsp tomato puree
  • 1 ½ tsp of rose harissa
  • ½ tsp of salt
  • Zest and juice of a lemon
  • Handful of coriander leaves
  • Eat Real Chilli & Lemon Lentil chips
  • ½ tsp of salt
  • Zest and juice of a lemon
  • Handful of coriander leaves
  • Eat Real Chilli & Lemon Lentil chips

For the couscous:

  • ½ tsp of salt
  • Zest and juice of a lemon
  • Handful of coriander leaves
  • Eat Real Chilli & Lemon Lentil chips

    • Cooking instructions: chickpea and harissa stew

    Step 1

    On a medium heat in a pan or high sided frying pan add your oil and bay leaf. Once the bay leaf is sizzling, add your onions. Fry for 3 to 5 minutes until translucent but not browning. Add garlic and ginger and cook for 30 seconds until fragrant. Add your pepper and stir coating well. Leave these to cook a further 5 minutes then add your tomato paste, harissa and lemon zest and allow this to release their flavours and coat the vegetables, around a minute. Now add tomatoes and salt. Turn the heat up to get everything bubbling and then turn the heat down and simmer with the lid on for a further 5 minutes to break the tomatoes down.Take the lid off and add your drained chickpeas and cook for a further 15 minutes stirring regularly to reduce and concentrate the flavours.

    Step 2

    Whilst this is cooking, it’s time to make your couscous. In a bowl add your couscous, salt, oil and mix. Add your boiling water so it sits just above the couscous and put a plate over the bowl to hold the steam in. Leave for 5 minutes. Remove plate and fluff with a fork adding more salt to taste if required. Just before serving add a handful of chopped coriander to the stew and a squeeze of lemon.

    Step 3

    Place the couscous in bowls, top with the stew and add a few dollops of yoghurt to serve and any remaining coriander leaves and a handful of Eat Real Chips for a bit of crispy crunch.

    Discover the secret ingredient

    Discover the secret ingredient: Eat Real Chilli & Lemon Lentil Chips! These crunchy snacks are made from pulses, veggies, and grains, adding a delicious twist to your cooking. Why not elevate your camping meals with a bag of your favorite Eat Real chips? Have fun in the kitchen!

    Easy camping recipes with Eat Real Chips