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

1. 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.

2. Serve stew over rice. Top with an egg and sprinkle with za’atar.

I Made It

Nutrition Facts (per serving)

240Calories4g Fat45g Carbs5g Protein

None

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Nutrition FactsServings Per Recipe4Calories240% Daily Value *Total Fat4g5%Saturated Fat1g4%Sodium575mg25%Total Carbohydrate45g16%Dietary Fiber3g10%Protein5gPotassium136mg3%

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