Spicy Chickpea Stew
This vibrant and hearty Tunisian Chickpea Stew features tender carrots, fresh kale, and a smoky harissa sauce. It's a healthy, flavorful, and easy one-pot vegan meal, perfect for meal prep or a cozy dinner. Serve with crusty bread or couscous for a satisfying experience.
Instructions
- 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.
Nutrition Facts
Per portion