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Moroccan Chickpea Turmeric Ginger Stew with Harissa
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Course Soup
Cuisine Moroccan
Servings 4 people

Equipment

  • Large pot
  • Knife
  • Cutting board

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons grated fresh ginger
  • 1 teaspoon ground turmeric
  • 2 carrots, sliced into rounds
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 (14-ounce) can diced tomatoes
  • 4 cups vegetable broth
  • 2 tablespoons harissa
  • 2 cups fresh spinach
  • Juice of 1 lemon
  • 1/4 cup chopped fresh cilantro
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened.
  • Stir in the garlic, ginger, and turmeric. Cook for 1 minute until fragrant.
  • Add the carrots, chickpeas, diced tomatoes, and vegetable broth. Bring the mixture to a simmer.
  • Stir in the harissa, then cover and cook for 20 minutes until the carrots are tender.
  • Add the spinach and cook for 2 minutes until wilted. Remove from heat and stir in the lemon juice.
  • Season with salt and black pepper. Serve hot, topped with chopped cilantro.

Notes

Taste the stew before adding harissa if you prefer milder heat, or stir in an extra spoonful at the end for more spice. Leftovers thicken overnight, so add a splash of broth when reheating. The spinach can be swapped for kale if that is what you have on hand.
Course: Soup
Cuisine: Moroccan
Equipment: Large pot, Knife, Cutting board