Chickpea Stew with Harissa
Inspired by Middle Eastern cuisine, this stew encompasses many of the traditional flavors of areas like Morocco. The humble chickpea is very tasty and versatile. Used throughout the Middle East, Africa, and the Mediterranean. This dish balances the spice of harissa with the cooling effect of yogurt for a delicious meal anytime of year.
Ingredients
For the chickpeas:
- 1 lb dried chickpeas soaked overnight
- 1 yellow onion coarsely chopped
- 2 carrots quartered and sliced
- 3 garlic cloves minced
- 1 bay leaf
- 4 fresh thyme sprigs
For the sauce:
- ½ tsp cumin seeds
- 1 tsp coriander seeds or ground
- 1 tsp fennel seeds
- 1 tsp smoked paprika
- 1 tsp ground turmeric
- 2 tbsp Harissa stirred in 2 tbsp olive oil
- 2 tbsp organic tomato paste no sugar added
- 1 cup canned roasted and crushed tomatoes no sugar added
- 2 tbsp red wine
- 1 bunch Tuscan kale stemmed and cut into 2-5 inches strips
- ⅓ cup yogurt combined with fresh cilantro and 2 tbsp lemon juice black pepper and salt
Instructions
- In a large soup pot over medium heat, combine the chickpeas with the carrots, onions, bay leaf and thyme. Cover with fresh water by about 2 inches. Bring to a boil and then simmer for about 45 min, until the chickpeas are tender but still hold their shape.
- Preparing the Sauce
- In a small frying pan over medium heat, toast the cumin, coriander and fennel seeds just until fragrant, (about 3 min). Let cool. Grinding it to a powder is optional.
- Then add a little olive oil, sauté the garlic. Next add the crushed tomatoes, the tomato paste, and the spices (except harissa), salt and pepper and cook until fragrant (2 min).
- Add the red wine and continue cooking while stirring for 2 min.
- Next add the aromatic mixture (sauce) to the chickpeas stew, blend well and add the kale. Cook a little longer, until the kale is wilted.
- Remove from the heat and let stand at room temperature for 20 minutes. Just before serving, adjust the salt and spike with a splash of lemon juice (or 1 tsp red wine vinegar).
- Serve with the yogurt/cilantro mixture and the harissa olive oil mixture.
Notes
*Simplified and adjusted recipe from the Gjelina cookbook by Travis Lett.
