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Spicy Harissa Chickpea Stew
Created by: Howcan Team
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons harissa paste
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and cook for 3-4 minutes until softened.
- Stir in the minced garlic, harissa paste, ground cumin, ground coriander, and cayenne pepper. Cook for 1-2 minutes until fragrant.
- Add the drained and rinsed chickpeas, diced tomatoes, and vegetable broth to the pot. Season with salt and pepper to taste.
- Bring the stew to a simmer, then reduce the heat to low and let it cook for 20-25 minutes, stirring occasionally.
- Taste and adjust the seasoning if needed.
- Serve the spicy harissa chickpea stew in bowls, garnished with fresh cilantro. Enjoy!
Chickpea stew, also known as "Chana Masala" in Indian cuisine, has a rich history dating back to ancient civilizations. The addition of spicy harissa brings a North African flair to this classic dish, infusing it with a fiery kick and complex flavors. Renowned chefs like Yotam Ottolenghi have popularized this fusion, blending the traditional with the contemporary. The best versions of this dish can be found in Moroccan and Tunisian restaurants, where the aromatic blend of harissa, cumin, and coriander elevates the humble chickpea to new heights. To make this dish at home, it's crucial to get the harissa paste just right, as it's the key to infusing the stew with its signature heat and depth of flavor.
45 min
4
320 calories
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