Servings 4-6 servings
Prep Time 10 Minutes
Cook Time 1.5 - 2 Hours
Total Time 14 Hours
Skill Level Easy

  • 2 cups Founders & Farmers dried chickpeas, soaked overnight ($2.50)
  • Water to cover
  • 1 tbsp salt (pantry)
  • 2 bay leaf (pantry)
  • 3 cloves garlic, peeled ($0.75)
  • 2 cups Lifesmart low sodium vegetable broth ($1.60)
  • 1 398 ml can Founders & Farmers diced tomatoes ($1.79)
  • 3 tbsp olive oil (pantry)
  • 1 yellow onion, diced ½-in ($1.45)
  • 1 medium- sized carrot, diced 1/2-in ($0.53)
  • 1” ginger, peeled & minced ($0.25)
  • ¼ cup Al’fez harissa paste ($3.89)
  • 2 tsp turmeric (pantry)
  • 300g bag Cal & Gary’s Steam & Eat Kale ($3.00)
  • Salt to taste (pantry)
  • Chopped cilantro, for garnish ($0.50)
  • Yoghurt or sour cream, for garnish ($1.00)

How to make it

Cost Per Serving: $2.88 - $4.32
  1. Drain & rinse soaked chickpeas & transfer to an instant pot or electric pressure cooker.
  2. Add salt, bay leaf & garlic.
  3. Add enough water to cover & cook on high pressure setting for 20 minutes.
  4. Release pressure, transfer chickpea to a colander to drain & wipe instant pot dry.
  5. On Saute Setting, heat olive oil & saute onions, carrot & ginger until onions are translucent.
  6. Stir in Harissa, tomatoes & turmeric & cook another 1-2 minutes.
  7. Add chickpeas back to pot, stir again to coat & add enough vegetable stock to cover.
  8. Switch to Stew Setting and allow to cook another hour to hour and a half.
  9. Season to taste and garnish with cilantro and yoghurt.
Share
  • 2 cups Founders & Farmers dried chickpeas, soaked overnight ($2.50)
  • Water to cover
  • 1 tbsp salt (pantry)
  • 2 bay leaf (pantry)
  • 3 cloves garlic, peeled ($0.75)
  • 2 cups Lifesmart low sodium vegetable broth ($1.60)
  • 1 398 ml can Founders & Farmers diced tomatoes ($1.79)
  • 3 tbsp olive oil (pantry)
  • 1 yellow onion, diced ½-in ($1.45)
  • 1 medium- sized carrot, diced 1/2-in ($0.53)
  • 1” ginger, peeled & minced ($0.25)
  • ¼ cup Al’fez harissa paste ($3.89)
  • 2 tsp turmeric (pantry)
  • 300g bag Cal & Gary’s Steam & Eat Kale ($3.00)
  • Salt to taste (pantry)
  • Chopped cilantro, for garnish ($0.50)
  • Yoghurt or sour cream, for garnish ($1.00)

Related Recipes

See more recipes
Beef Dinner

Red Wine Flank Steak Stew
Chef Liana Lunch

Shake It Up ... Jar Salad
Dinner Lunch Poultry

Homemade Southern Fried Chicken