Name: Spicy Chickpea Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 3 tbsp olive oil; 1 null onion (diced); 3 null large carrots (peeled and cut into 0.5 inch thick half moons (and their tops, chopped -tops are optional)); 6 clove garlic (rough chopped); 1 tbsp fresh thyme (or 1 tbsp fresh sage or a couple bay leaves); 0.75 tsp salt; 0.5 tsp pepper; 1 tsp cumin; 1 tsp coriander; 1 tsp smoked paprika; 1 tsp turmeric ((or use freshly grated)); 1 tsp fennel seeds; 2 tbsp tomato paste; 2 null medium tomatoes (diced); 1 cup white wine; 4 cup vegetable broth; 4 cup cooked chickpeas ((pre-cook 1.2 cups dried - or 3 cans, drained)); 1 bunch lacinato kale (chopped into 1-2 inch ribbons); 1 cup carrot tops (optional, chopped); 0.75 cup olive oil; 1 tsp vinegar ((apple cider, red or white wine)); 2 tbsp cumin (plus 2 tsp); 2 tbsp smoked paprika (plus 2 tsp); 1.75 tsp cayenne (or chipotle powder); 1.75 tsp salt; 12 clove garlic

Instructions

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1

In a [large heavy bottom pot] or [Dutch oven], heat the olive oil (3 tbsp) over medium-high heat.
2

Add the onion (1), and sauté for minutes (3) until fragrant. Lower heat to medium. Add the carrots (3 large), garlic (6 clove), fresh thyme (1 tbsp), salt (0.75 tsp), and pepper (0.5 tsp). Sauté for minutes (6) to minutes (7), stirring often.
3

Add the cumin (1 tsp), coriander (1 tsp), smoked paprika (1 tsp), turmeric (1 tsp), fennel seeds (1 tsp), and tomato paste (2 tbsp). Sauté until the paste darkens, about minutes (2).
4

Add the tomatoes (2 medium) and white wine (1 cup). Bring to a boil, scraping up the brown bits. Reduce by half, about minutes (5).
5

Add the vegetable broth (4 cup).
6

Add the cooked chickpeas (4 cup), lacinato kale (1 bunch), and carrot tops (1 cup). Bring to a simmer, and simmer on medium-low heat for minutes (10) to minutes (15).
7

Taste for [salt], adjust and add more if necessary.
8

Swirl a harissa paste (1 tsp) at a time for added flavor (Alternatively, you could add it to individual bowls).
9

To serve, divide among bowls and either drizzle with [olive oil], or swirl in [plain vegan yogurt] (or [vegan sour cream]), and a little more [harissa paste] to taste. Serve with crusty bread.
10

To make the Quick Harissa Paste: Place olive oil (0.75 cup) and vinegar (1 tsp) in a blender. Gradually add plus 2 tsp cumin (2 tbsp), plus 2 tsp smoked paprika (2 tbsp), cayenne (1.75 tsp), salt (1.75 tsp), and garlic (12 clove) until all is blended well. Store in a jar in the fridge for up to weeks (2). Makes 0.75 cup.