Harissa Chickpea Stew — adapted from a recipe credited on the previous website to Lazy Cat Kitchen. Serves 4–6; preparation approximately 5 minutes; cooking approximately 45 minutes.
Ingredients
- 30 ml (2 tablespoons) olive oil, plus more if preferred
- 1 medium onion, finely diced
- 4 garlic cloves, finely chopped
- Salt and pepper, to taste
- 1 teaspoon ground cumin
- 1½ teaspoons smoked paprika
- 2 tablespoons Araka Heavenly Harissa Sauce
- 2 × 400 g cans tomatoes
- 2 × 400 g cans chickpeas, drained
- 1 teaspoon sugar or sweetener, optional
- Chopped parsley or coriander, to serve
- Toasted almond flakes, to serve
Method
- Heat the olive oil in a large casserole pan. Add the onion and sauté gently until softened, stirring occasionally.
- Add the garlic and cook on low heat until it no longer tastes raw. Season lightly.
- Add cumin, smoked paprika and Heavenly Harissa Sauce. Coat the onion and garlic and cook for 30–60 seconds.
- Add the tomatoes, salt and approximately one can of water. Crush whole tomatoes before or during cooking.
- Increase to medium heat and simmer for about 45 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens. Add a splash of water when needed.
- Add the chickpeas and warm them through.
- Taste and adjust seasoning. Add a touch of sweetener only when the tomatoes need balance.
- Serve with fresh herbs, toasted almonds and crusty bread. Cool leftovers promptly and refrigerate.
Make it yours
Add spinach near the end, finish with lemon, or serve over couscous or rice. Increase the harissa gradually to suit your preferred heat.