Chickpea & Harissa Stew

Chickpea Harissa Stew


Cook and Prep Time: 35-40 minutes
Serves: 4-6


You Need


• 1 28 oz. can Chickpeas, rinsed and drained
• 1 28 oz. can Diced Tomatoes, with juices
• 1-2 cups Vegetable Stock
• 3-4 Carrots, diced
• 1 bunch Kale or Collard Greens, chopped finely
• 5-6 cloves Garlic, sliced

• 1 Yellow Onion, diced
• 1-2 tsp. Fennel Seeds
• 1-2 tsp. Ground Cumin
• 1-2 tsp. Ground Coriander
• 1-2 tsp. Smoked Paprika
• 1 tsp. Ground Turmeric
• 2 tbsp. Harissa Paste (+ more for serving)
• Vegetable Stock or Olive Oil, for sautéing
• Salt, to taste
• Black Pepper, to taste
• Chopped Cilantro, for garnish
• Red Chili Flakes, for garnish (optional)

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Set a pot to medium heat. Once hot, add onion, celery, and carrots. Cook for 4-5 minutes, until the onion is translucent. Add garlic, and cook for 1 minute more.
  3. Add the cumin, coriander, turmeric, smoked paprika, fennel seeds. Cook until fragrant, and stir to avoid burning, 1-2 minutes.
  4. Add the tomatoes, and cook until reduced by ¼.
  5. Then, add the vegetable stock, chickpeas, and kale. Bring to a simmer, and cook for 10-15 minutes.
  6. Add harissa paste, and season with salt and pepper to taste.
  7. Serve with brown rice, quinoa, or couscous. Garnish with cilantro, harissa paste, red chili flakes, and dairy-free yogurt. Enjoy!

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