Recipe from Easy Vegan Bible by Katy Beskow (Quadrille, £22) Photography © Luke Albert.
Vegans don’t need to miss out on the brunch fun! This gently spiced bowl food has fresh bursts of herbs, before being topped with paprika yogurt. Serve with soldiers of toasted pitta or sourdough, drizzled with a little extra virgin olive oil.
Serves 2 generously
Suitable for freezing (before adding the yogurt)
1 tbsp sunflower oil
1 onion, finely chopped
1 red (bell) pepper, deseeded and thinly sliced
2 garlic cloves, crushed
1 x 400g (14oz) can of chopped tomatoes
1 x 400g (14oz) can of chickpeas (garbanzo beans), drained and rinsed
1 tsp harissa paste
generous handful of flat-leaf parsley, roughly chopped
generous handful of coriander (cilantro), roughly chopped
small handful of dill, roughly chopped
2 rounded tbsp unsweetened soya yogurt
pinch of smoked paprika
1⁄2 unwaxed lemon, cut into wedges, to serve
generous pinch each of smoked sea salt and black pepper
Cut up the onion, pepper, herbs and lemon in advance, then refrigerate for up to 12 hours before using.
Heat the oil in a large pan, add the onion and pepper and cook over a medium heat for 4–5 minutes, stirring occasionally, until the onion begins to turn golden. Stir in the garlic and cook for a further minute.
Pour in the chopped tomatoes, chickpeas and harissa paste, then simmer for 20 minutes, stirring frequently.
Remove from the heat and stir through the parsley, coriander and dill, reserving some for serving. Season to taste with smoked sea salt and black pepper.
Ladle into serving dishes and spoon over a tablespoon of soya yogurt in each bowlful. Sprinkle a little smoked paprika over the yogurt, then scatter with the remaining herbs and serve with the lemon wedges.
Enjoyed this recipe?
banh mi with quick pickles
Banh mi are Vietnamese-style sandwiches, served hot with crispy tofu, savoury nutty spread and pickled vegetables. This version is easy to make at home, and is the perfect weekend lunch to enjoy with family and friends.
moroccan chickpea and squash traybake
All the flavours of the Middle East, with little effort! This traybake is simple, filling and hearty, packed with chickpeas, apricots and pistachios. Serve with toasted pittas and a bowl of smooth houmous.
limoncello panna cotta
Simple, refreshing and perfectly balanced, this dessert is the ideal option to follow a heavy meal.