Tunisian Chickpea Stew with Harissa

Name: Tunisian Chickpea Stew with Harissa
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: Moroccan, African
Ingredients: 3 tablepoons olive oil; 1 onion, diced; 3 large carrots, peeled and cut into ½ inch thick half moons (and their tops, chopped -tops are optional); 6 cloves garlic, rough chopped; 1 tablespoon fresh thyme or sage (or sub a couple bay leaves); 3/4 teaspoon salt; 1/2 teaspoon pepper; 1 teaspoon cumin; 1 teaspoon coriander; 1 teaspoon smoked paprika; 1 teaspoon turmeric ( or use freshly grated ); 1 teaspoon fennel seeds; 2 tablespoons tomato paste; 2 medium tomatoes- diced; 1 cup white wine; 4 cups veggie broth or chicken stock; 4 cups cooked chickpeas ( pre-cook 1 1/5 cups dried- or 3 cans,drained); 1 bunch lacinato kale, chopped into 1-2 inch ribbons; 1 cup carrot tops, optional, chopped; Garnish with- a drizzle of olive oil, or a swirl of plain greek yogurt ( or sour cream, or labneh ) and a drizzle of Harissa Paste; ¾ cup olive oil; 1 teaspoon vinegar (apple cider, red or white wine); 2 tablespoons plus two teaspoons cumin; 2 tablespoons plus two teaspoons smoked paprika; 1 ¾ teaspoons cayenne or chipotle powder; 1 ¾ teaspoons salt; 12 garlic cloves

Instructions

Prep:35minCook:30min

This North African Chickpea and Carrot Stew is hearty and flavorful - perfect for fall and winter. Serve with crusty bread or serve over cous cous. Vegan adaptable.

Tunisian Chickpea Stew with Harissa

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Instructions

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