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Harissa Chickpea Stew with Roasted Peppers and Lentils
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons harissa paste
  • 1 cup dried brown lentils, rinsed
  • 4 cups vegetable broth
  • 1 can (14 ounces) diced tomatoes
  • 2 cans (15 ounces each) chickpeas, drained and rinsed
  • 2 roasted red peppers, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley
  • Lemon wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until it softens.
  • Stir in the garlic and cook for 1 minute. Add the harissa paste and stir for another minute to release its aroma.
  • Add the lentils and vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 20 minutes.
  • Stir in the diced tomatoes, chickpeas, roasted red peppers, salt, and black pepper. Simmer uncovered for 15 more minutes until the lentils are tender and the stew thickens slightly.
  • Remove from heat. Stir in the parsley just before serving. Serve with lemon wedges on the side.

Notes

If your harissa is very spicy, start with one tablespoon and add more at the end to suit your taste. The stew thickens as it sits, so add a splash of broth when reheating leftovers. It pairs well with crusty bread or a simple green salad on the side.
Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Cutting board, Knife