Chickpea and Tahini Harissa Stew
Servings
4people
Servings
4people
Ingredients
  • 1 Tbsp extra-virgin olive oil
  • 1 1/2cups finely chopped onion
  • 1/2cup finely chopped celery
  • 2 garlic clovespeeled and finely chopped
  • 1tsp cumin seeds
  • 2tsp harissa paste
  • 2tsp za’ataror 1dried thyme
  • 1/2tsp salt
  • 4cups low-sodium vegetable broth
  • 2 – 14oz cans chickpeasdrained and rinsed
  • 2cups peeled and finely diced sweet potato
  • 3 Tbsp tahini paste
  • 1cup roasted red peppers
  • 1/3cup chopped toasted walnuts
Instructions
  1. In large pot, heat oil over medium-high heat. Add onion and celery and cook for 6 minutes. Stir in garlic and cumin seeds; heat for 1 minute. Stir in harissa, za’atar, and salt; heat for 1 minute. Add broth to the pot along with chickpeas, sweet potato, and tahini. Bring to a boil, then cover and simmer over low heat for 25 minutes.
  2. Ladle stew into serving bowls and garnish with roasted peppers and walnuts.
Recipe Notes

Per serving: 349 calories; 12 g protein; 17 g total fat (2 g sat. fat); 40 g total carbohydrates (9 g sugars, 4 g fiber); 675 mg sodium