To celebrate the release of her new vegan and gluten free recipe e-book, Elisa Rossi shares some of her delicious recipes with us

Happy Skin Kitchen e-book includes over 65 scrumptious vegan and gluten free recipes to nourish your skin from inside out. All the recipes are made with wholesome ingredients, no expensive superfoods or vegan mock meats and cheeses. I wanted all the recipes in this ebook to be simple and accessible to everyone. If you feel you are not a pro in the kitchen, don’t worry, these recipes are designed to be super easy to make and lots of them are under 30-20 minutes. I wanted to celebrate nature’s abundance by using everyday plant-powered foods which are not only feeding your skin with every bite, but taste utterly delicious too. From breakfast & brunch to stews, curries, warming soups, satisfying pasta, creamy dips, baking and sweets there is definitely a dish for every occasion and for every season. My hope for this ebook is to show you that delicious plant-based eating doesn’t have to be difficult, time consuming or bland. In the past 8 years I have learned that cooking wholesome vegan food can be super flavourful, but also quick and easy.” 

HARISSA CHICKPEA STEW

This stew ticks all the boxes for me. Hearty, filling, flavourful and super simple to make. The harissa is warm and fiery and works so well with the sweetness of the peppers and the smokiness of the paprika. It has quickly become one of those dishes which I make on repeat, because it’s so easy and always hits the spot.

INGREDIENTS

Serves: 2 People

1 medium size white onion - peeled and finely chopped, 4 garlic cloves - crushed, 1 tin (400g) of chickpeas, 1 tin (400g) of chopped tomatoes, 1 sweet red pepper - chopped into small pieces, 2 1/2 tbsp of harissa paste - (I have used Belazu), 1 tsp of ground cumin, 1tsp of smoked sweet paprika, Salt & pepper to taste, 1 tbsp of oil for cooking

Optional:

A handful of baby spinach to add some nutritious greens

Cooking time: 35 minutes

METHOD

Add the oil to a large pan on a medium heat. Add in the chopped onion and pepper. Cook for 10-15 minutes until the onion starts to caramelise and soften. Stir in the crushed garlic, harissa paste, paprika, cumin and a generous pinch of salt. Cook for another 5 minutes then add the tinned tomatoes and cook for another 2-3 minutes. Add the chickpeas and their water. Turn the heat down to a simmer and leave to bubble for around 15 minutes until the tomato sauce is thick and rich. If using add in a handful of baby spinach and stir until they are wilted. Serve with a crack of black pepper, a dollop of coconut yogurt and some warm pitta bread.

To download a copy of the Happy Skin Kitchen e-book please visit www.happyskinkitchen.com

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