Harissa Chickpea Stew Recipes

TUNISIAN CHICKPEA STEW WITH HARISSA

Steps:

• In a large heavy bottom pot or Dutch oven, heat the oil over medium-high heat.
• Add the onion, and saute 2-3 minutes until fragrant. Lower heat to medium, add the carrots and garlic, thyme and salt and pepper and sauté 6-7 minutes, stirring often.
• Add the cumin, coriander, smoked paprika, turmeric, fennel seeds and tomato paste, and saute until the paste darkens about 2 minutes.
• Add the tomatoes and wine. Bring to a boil, scraping up the brown bits. Reduce by half, about 5 minutes.
• Add the broth or stock.
• Add the chickpeas, kale and carrot tops, bring to a simmer, and simmer on med-low heat 10-15 minutes.
• Taste for salt, adjust and add more if necessary.
• Swirl a teaspoon of harissa paste at a time for added flavor ( Alternatively, you could add it to individual bowls)
• To serve, divide among bowls and either drizzle with olive oil, or swirl in yogurt, and a little more harissa to taste. Serve with crusty bread.
• To make the Quick Harissa Paste- Place oil and vinegar in a blender, then gradually add spices, salt and garlic until all is blended well. Store in a jar in the fridge- up to 2 weeks. Makes ¾ cup.

CHICKPEA HARISSA SOUP

Steps:

• Heat the olive oil in a Dutch oven or soup pot over medium heat. Add the onion, carrot and a pinch of salt, and sauté, stirring occasionally, until tender, 8 to 10 minutes. Stir in the garlic and cumin and cook until fragrant, 1 minute. Stir in the harissa and cook until fragrant, 1 minute.
• Add the chickpeas and their liquid. Fill a can with water, and add that to the pot as well. Season with salt, and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the chickpeas are warmed and the flavors have come together, about 10 minutes. Turn off the heat and stir in the lemon juice. Now taste it: Add salt, water (if too thick), honey (if too spicy), and/or harissa (if not spicy enough) to your liking. Serve hot, with whichever toppings you like.

ROASTED AUBERGINE, HARISSA & CHICKPEA STEW

Steps:

• Preheat the oven to 220°C/200°C fan. Trim the green stalks off the aubergine and cut into small pieces. Add the chopped aubergine to a baking tray with a drizzle of olive oil and salt. Place tray in oven for 25 mins until aubergine is softened.
• Meanwhile, dissolve the stock cube in 250ml boiled water. Dice the tomatoes. Peel and finely chop the red onion.
• Heat a large, wide-based pan with 1tbsp olive oil over a medium heat. Cook the red onion for 5 mins or until softened.
• Meanwhile, add the bulgar wheat to a pot with plenty of boiled water and a pinch of salt. Cook over high heat for 10-15 mins until tender with a slight bite. Drain and return to the pot.
• Once the onion has softened, add the ras el hanout with the tomato paste and cook for 1 min or until fragrant. Add the diced tomato, vegetable stock and harissa paste (spicy!). Cook for 5-10 mins until reduced to a thick sauce.
• Meanwhile, drain and rinse the chickpeas. Add to the sauce and cook for a further 2-3 mins until combined.
• Meanwhile, add baby spinach to a colander and pour over boiled water. Rinse the wilted spinach with cold water until cool. Squeeze the water out of the spinach, chop it and add to the bulgar wheat. Season with a pinch of salt and pepper.
• Once the aubergine is softened and golden, push it to one side of the baking tray and add the seed mix. Return the tray to the oven for 5 mins or until toasted.
• Stir the roasted aubergine into the harissa and chickpea stew. Serve with spinach bulgar to the side. Garnish with the toasted seed mix. Enjoy!