Chickpea Harissa Stew
Harissa Chickpea Stew
Published on July 10, 2022
1 tablespoon vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
4 teaspoons ras el hanout spice blend
1 tablespoon harissa paste
½ teaspoon salt
1 (15 ounce) can fire-roasted diced tomatoes, undrained
1 (15 ounce) can chickpeas, drained
½ cup low-sodium vegetable broth
¼ cup chopped fresh cilantro
3 cups hot cooked white basmati rice
4 large eggs, cooked sunny side up
1 pinch za’atar, or more to taste
- Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in ras el hanout, harissa, and salt. Cook about 30 seconds more. Add tomatoes, chickpeas, and broth. Bring to a boil; reduce heat and simmer, covered, until flavors meld and ingredients are heated through, about 10 minutes. Stir in cilantro.
- Serve stew over rice. Top with an egg and sprinkle with za’atar.
Nutrition Facts (per serving)
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