Harissa-Spiced Chickpea Stew with Sweet Potatoes and Lentils
Equipment
- Large pot
- Knife
- Cutting board
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 medium sweet potatoes, peeled and cubed
- 1 cup brown lentils, rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons harissa paste
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until it softens.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the cubed sweet potatoes and rinsed lentils to the pot. Stir to coat them with the oil and aromatics.
- Mix in the drained chickpeas, harissa paste, and vegetable broth. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils and sweet potatoes are tender.
- Season with salt and black pepper. Stir well and remove from heat.
- Ladle the stew into bowls and top each serving with chopped cilantro.
Notes
If the stew thickens too much while sitting, stir in a splash of extra broth when reheating. Start with 2 tablespoons of harissa and add more at the end if you prefer stronger spice. Leftovers keep in the fridge for up to 4 days and taste even better the next day once the flavors settle.
Course: Soup
Cuisine: North African
Equipment: Large pot, Knife, Cutting board
Cuisine: North African
Equipment: Large pot, Knife, Cutting board