Tunisian Chickpea Stew with Carrots, Tops and Harissa

feastingathome.com

Darwin

3 tablepoons olive oil

1 onion, diced

3 large carrots, peeled and cut into ½ inch thick half moons (and their tops, chopped -tops are optional)

6 cloves garlic, rough chopped

1 tablespoon fresh thyme or sage (or sub a couple bay leaves)

¾ teaspoon salt

½ teaspoon pepper

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon smoked paprika

1 teaspoon turmeric ( or use freshly grated )

1 teaspoon fennel seeds

2 tablespoons tomato paste

2 medium tomatoes- diced

1 cup white wine

4 cups veggie broth or chicken stock

4 cups cooked chickpeas ( pre-cook 1 1/5 cups dried- or 3 cans,drained)

1 bunch lacinato kale, chopped into 1 to 2 inch ribbons.

1 cup carrot tops, optional, chopped

Garnish with- a drizzle of olive oil, or a swirl of plain greek yogurt ( or sour cream, or labneh ) and a drizzle of Harissa Paste.

Quick harissa paste

¾ cup olive oil

1 teaspoon vinegar (apple cider, red or white wine)

2 tablespoons plus two teaspoons cumin

2 tablespoons plus two teaspoons smoked paprika

1 ¾ teaspoons cayenne or chipotle powder

1 ¾ teaspoons salt

12 garlic cloves

Directions at feastingathome.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer