Smoky Moroccan Chickpea Stew
Directions
- 1Dump all ingredients into a pot.
- 2Let the stew simmer for about 10 minutes.
- 3Develop a delicious flavor base by sautéing aromatics with harissa paste.
Ingredients
- 2 14oz cans chickpeas, drained & rinsed
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 4 garlic cloves, thinly sliced
- 2 tbsp tomato paste
- 0.33 cup harissa paste
- 1 16 oz can light coconut milk
- 1 tsp Diamond Crystal kosher salt
- to taste Fresh cracked black pepper
- for garnish Lemon zest
- for garnish flaky Maldon salt
- for garnish parsley
Equipment
potairtight container
Tips
- Most of the flavor in this recipe comes from the harissa paste, and these vary widely between brands. They generally fall into two major categories: lighter saucy roasted red pepper versions like from Mina vs thicker spice heavy pastes like Elfassy. I used the former for this recipe and would advise you do the same.
- Store in an airtight container and use within 5-7 days.
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