Tunisian Chickpea Stew with Harissa

Name: Tunisian Chickpea Stew with Harissa
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: African, Moroccan
Ingredients: 3 tablepoons olive oil; 1 onion, diced; 3 large carrots, peeled and cut into ½ inch thick half moons (and their tops, chopped -tops are optional); 6 cloves garlic, rough chopped; 1 tablespoon fresh thyme or sage (or sub a couple bay leaves); 3/4 teaspoon salt; 1/2 teaspoon pepper; 1 teaspoon cumin; 1 teaspoon coriander; 1 teaspoon smoked paprika; 1 teaspoon turmeric ( or use freshly grated ); 1 teaspoon fennel seeds; 2 tablespoons tomato paste; 2 medium tomatoes- diced; 1 cup white wine; 4 cups veggie broth or chicken stock; 4 cups cooked chickpeas ( pre-cook 1 1/5 cups dried- or 3 cans,drained); 1 bunch lacinato kale, chopped into 1-2 inch ribbons; 1 cup carrot tops, optional, chopped; Garnish with- a drizzle of olive oil, or a swirl of plain greek yogurt ( or sour cream, or labneh ) and a drizzle of Harissa Paste; ¾ cup olive oil; 1 teaspoon vinegar (apple cider, red or white wine); 2 tablespoons plus two teaspoons cumin; 2 tablespoons plus two teaspoons smoked paprika; 1 ¾ teaspoons cayenne or chipotle powder; 1 ¾ teaspoons salt; 12 garlic cloves

Instructions

Prep:35minCook:30min

This North African Chickpea and Carrot Stew is hearty and flavorful - perfect for fall and winter. Serve with crusty bread or serve over cous cous. Vegan adaptable.

Tunisian Chickpea Stew with Harissa

Nutrition balance score

Nutrition per serving

Ingredients

Instructions

Notes

You may also like