Harissa Chickpea Stew

Name: Harissa Chickpea Stew
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 tbsp olive oil; 2 tbsp harissa paste; 1/2 yellow onion, diced; 2 cloves garlic, minced; 2 medium carrots, sliced into rounds; 1.5 cups canned tomato sauce; 2 cans canned chickpeas (drained); 2 cups vegetable broth; 1/2 tsp ground cumin; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp fresh cilantro, chopped

North African spiced chickpea stew with tomatoes, carrots, and aromatic harissa paste. Warming, aromatic, and naturally vegetarian.

45 minEasyServes 4240 cal/serving

Middle EasternDinnerStovetopVegetarianGluten-Free

Ingredients

2 tbsp olive oil
2 tbsp harissa paste
1/2 yellow onion, diced
2 cloves garlic, minced
2 medium carrots, sliced into rounds
1.5 cups canned tomato sauce
2 cans canned chickpeas (drained)
2 cups vegetable broth
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh cilantro, chopped

Instructions

1

Heat 2 tbsp olive oil in a large pot over medium heat. Stir in 2 tbsp harissa paste until fragrant (1 minute).
2

Add 1/2 diced yellow onion and 2 cloves minced garlic, sauté until softened (3 minutes).
3

Stir in 2 medium sliced into rounds carrots, 1.5 cups canned tomato sauce, 2 cans canned chickpeas (drained), 2 cups vegetable broth, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
4

Bring to a simmer and cook for 25-30 minutes until carrots are tender.
5

Taste and adjust seasonings. Garnish with 2 tbsp chopped fresh cilantro and serve with couscous or bread.

Questions

How long does Harissa Chickpea Stew keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Harissa Chickpea Stew?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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