Ingredients

The following ingredients have 9 Servings
  • 4 cups chickpeas ((cooked or canned))
  • 2-3 cups vegetable stock
  • 1 large onion ((finely diced))
  • 5 garlic cloves ((minced))
  • 1 tbsp ginger ((grated or crushed))
  • 2 potatoes ((diced, use red or yellow))
  • 2 carrots ((finely diced))
  • 5 plum tomatoes ((quartered. Or use cherry tomatoes, halved, about 20))
  • 2 medium zucchini ((finely diced))
  • 1 green pepper ((finely diced))
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 2 tablespoons fresh thyme
  • 3 scallions ((finely chopped))
  • 2 tablespoons parsley
  • 4-6 tablespoons harissa sauce

Instruction

  • In a large saucepan, heat 1 tbsp of vegetable stock and add the onions, garlic, and ginger.
  • Saute until the onion gets soft, about 4-5 minutes. Add a tablespoon more of the stock if the pan gets too dry.
  • Add the chickpeas and about 2 cups of liquid. Add tomatoes, coriander-cumin powder, potatoes, turmeric and salt to taste.
  • Cover and cook about 20 minutes.
  • Add the thyme, carrots, zucchini and green peppers. Cook another 10 minutes until all the vegetables are tender.
  • Check salt. Stir in the harissa paste, a tablespoon at a time, until you get the heat you desire. Store any remaining paste in an airtight jar for a week, or freeze for longer shelf life.
  • Garnish the stew with parsley and chopped scallions. Serve hot.