Description
This hearty veggie stew features a blend of root vegetables simmered in a rich tomato base, topped with a creamy and smoky harissa-chickpea swirl. It’s designed to be a satisfying, warming, and easy one-pot meal.
Ingredients
- For the Stew:
- 60 ml olive oil, divided
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 medium Yukon Gold potatoes, peeled and diced
- 1 medium sweet potato, peeled and diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground coriander
- 0.25 teaspoon black pepper
- 800 g canned diced tomatoes, undrained
- 700 ml vegetable stock
- 1 bay leaf
- 400 g canned chickpeas, rinsed and drained
- 1 medium zucchini, diced
- 1 teaspoon sea salt, or to taste
- For the Smoky Harissa and Chickpea Cream:
- 400 g canned chickpeas, rinsed and drained
- 60 ml harissa paste
- 30 ml tahini
- 30 ml fresh lemon juice
- 60 ml cold water, plus more as needed
- 0.5 teaspoon sea salt, or to taste
- For Garnish:
- 30 g fresh cilantro, chopped
- 1 lemon, cut into wedges
Instructions
- Sauté Aromatics: Heat 30 ml of olive oil in a large pot over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger and cook for 1 minute until fragrant.
- Brown Vegetables and Spices: Stir in the diced carrots, celery, Yukon Gold potatoes, and sweet potato. Cook for 5 minutes, stirring occasionally. Add the ground cumin, smoked paprika, ground coriander, and black pepper. Stir well and cook for 1 minute until fragrant.
- Simmer Stew Base: Pour in the diced tomatoes, 400 g portion of chickpeas (for the stew), vegetable stock, and bay leaf. Bring to a simmer, then reduce heat, cover, and cook for 25-30 minutes, or until the potatoes are tender.
- Finish with Zucchini: Add the diced zucchini to the pot. Continue to simmer, uncovered, for another 10-15 minutes, or until the zucchini is tender but still holds its shape. Stir in 1 teaspoon of sea salt, then taste and adjust seasoning.
- Prepare Harissa Cream: While the stew simmers, combine the remaining 30 ml of olive oil, the second 400 g portion of chickpeas (for the cream), harissa paste, tahini, lemon juice, cold water, and 0.5 teaspoon salt in a blender. Blend until completely smooth and creamy, adding extra water as needed for desired consistency.
- Serve and Garnish: Remove the bay leaf before serving. Ladle the hot stew into bowls. Top each serving with a dollop of harissa cream and garnish with chopped cilantro and a lemon wedge.
Notes
To thicken the stew naturally, remove a spoonful of potatoes, mash them, and return them to the pot. Store leftover stew in an airtight container for up to 4 days; reheat gently on the stovetop. The harissa cream should be prepared fresh when serving or added after reheating to prevent changes in texture.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: main course
- Method: stew
- Cuisine: mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 15 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 15 g
- Protein: 20 g
- Cholesterol: 0 mg