HARISSA CHICKPEA STEW
Recipe by Lazy Cat Kitchen
Serves 4-6
Preparation time 5min
Cooking time 45min
30 ml / 2 tbsps. olive oil, more if liked
1 medium onion, finely diced
4 garlic cloves, finely chopped
salt & pepper to taste
1 tsp ground cumin
1½ tsp smoked paprika
2 tbsps. ARAKA’s HEAVENLY HARISSA SAUCE
2 x 400 g canned tomatoes (I use peeled plum)
2 x 400 g canned chickpeas
5 ml / 1 tsp sugar or sweetener (I use date syrup), optional
chopped parsley or coriander/cilantro, to serve
toasted almond flakes, to serve
1. Heat up 30 ml (2 tbsps.) of olive oil in a large casserole pan. Add sliced onion. Sauté until on
low heat until softened. Stir every so often.
2 .Add chopped garlic and sauté, on low heat, until garlic is no longer raw, stirring frequently.
Season.
3. Add dry spices and ARAKA’s HEAVENLY HARISSA SAUCE and coat onion and garlic on it. Cook on low heat for 30-60 seconds.
4. Next, add in canned tomatoes (I crush plum tomatoes with a potato masher before adding
to the pan), some salt and about a can worth of water.
5 Increase the heat to medium and allow tomatoes to simmer for about 45 minutes, until
tomatoes chunks have disintegrated and the sauce has thickened. Give the pan a stir every
now and then and top with a splash of water of the stew is still looking too chunky and is
running dry.
6. Add chickpeas and allow them to warm up in the stew.
7. Taste, adjust the seasoning to your liking – you may want to add a touch of sweetener if
your tomatoes aren’t sufficiently sweet. This dish makes even better leftovers so cool and
store in the fridge overnight if making in advance.
8. Serve with a sprinkle of fresh parsley and toasted almond flakes and a side of crusty bread.