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A Middle Eastern chickpea & vegie stew


  • Heat the oil in a large heavy-bottomed pot and gently saute the onion and garlic. Then add the turmeric, allspice and Middle Eastern spice mix. Stir to toast through, before addding the sambel, ¾ litre stock, the tomatoes, salt and lemon juice. Bring to the boil and add the carrots, zucchini and squash. Mix well, bring back to the boil and gently cook for about 15 mins until the vegies are tender, adding more stock if needed. Taste for seasoning.
  • For the last minute, stir in the chickpeas and coriander, and briefly cook to heat through.
  • Mix together the yoghurt and harissa paste. Taste for seasoning.
  • To serve, spoon the vegie stew into individual bowls and sprinkle the yoghurt mixture over the top.


  • a splash of olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • ½ tspn turmeric
  • ½ tspn allspice
  • 1 tspn Middle Eastern spice mix
  • 2 tspn sambel oelek (or any chilli paste)
  • 1 litre vegetable stock
  • 2-3 cans chopped tomatoes, drained a little
  • freshly ground salt
  • juice of 1 lemon
  • 12 baby carrots
  • 2-3 zucchini, thickly sliced
  • 6-8 baby squash, quartered
  • 2 cans chickpeas, drained & rinsed
  • 1 tbsp freshly chopped coriander
  • 2 heaped tbsp plain yoghurt
  • 1 tspn harissa paste

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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