Smoky Moroccan Chickpea Stew
Full written recipes with macros, metric measurements, grocery lists, and more can be found on my website www.mishkamakesfood.substack.com
If you’re looking to start some healthy habits this year, it doesn’t get any easier than marinated meal prep salads.
3 servingsStore in an airtight container and use within 5-7 days
Ingredients:2 14oz cans of chickpeas, drained & rinsed (2 400g cans)1 tbsp olive oil (15 ml)1 small yellow onion, diced1 green bell pepper, diced4 garlic cloves, thinly sliced2 tbsp tomato paste (30 ml)1/3 cup harissa paste **** see note 1 16 oz can light coconut milk (475 ml)1 tsp Diamond Crystal kosher salt, plus additional to taste (large pinch)Fresh cracked black pepper, to tasteLemon zest, flaky Maldon salt, and parsley for garnish (all optional)
***Note: Most of the flavor in this recipe comes from the harissa paste, and these vary widely between brands. They generally fall into two major categories: lighter saucy roasted red pepper versions like from Mina vs thicker spice heavy pastes like Elfassy. I used the former for this recipe and would advise you do the same
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Preheat a pot over medium heat. Add the oil followed by the onion, garlic, and bell pepper. Sauté until fragrant and softened, about 3 minutes.
Add the harissa paste and roasted red peppers (or tomatoes, if using). Stir to combine and continue cooking for another 2-3 minutes until fragrant to develop flavor.
Pour in the coconut milk, stir to combine, and season with a big pinch of salt and some freshly cracked black pepper.
Add the chickpeas and bring the mixture to a simmer. Reduce the heat to low and cook until the sauce reaches your desired thickness. If it seems like there isn’t enough liquid, add an additional splash of coconut milk, water, or stock as needed.
Once the sauce has reduced to your liking, split the stew between two bowls. Optionally, top with flaky Maldon salt, lemon zest, and fresh parsley.
Dining and Cooking