Moroccan · beginner
Moroccan Harissa Chickpea And Carrot Stew
A vibrant vegetarian stew featuring tender carrots and hearty chickpeas cooked in a spicy harissa and tomato broth garnished with fresh cilantro.
- PREP TIME
- 10 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a saucepan over medium heat.
- 02
Add diced yellow onion and sliced carrots, cooking for 6 minutes until vegetables begin to soften.
- 03
Stir in minced garlic, harissa paste, and ground cumin, sautéing for 1 minute until fragrant. Brab gently to avoid scorching garlic.
- 04
Pour in diced tomatoes with their juices, drained chickpeas, and vegetable broth.
- 05
Bring mixture to a boil, then reduce heat to medium-low and cover saucepan.
- 06
Simmer stew for 15 to 20 minutes until carrots are completely tender and liquid has slightly thickened.
- 07
Remove cover, season with salt to taste, and stir in fresh cilantro before serving warm.
A LITTLE KITCHEN KNOW-HOW
Spice-Tempered Stewing
Bloom ground spices and chili paste directly in warm cooking oil to unlock deep essential oil flavors before introducing wet ingredients.
Notes from the kitchen
- Adjust harissa paste quantity based on your personal heat preference.
- Rinse canned chickpeas thoroughly in a colander under cold water to remove excess starch.
- Original home-cooking adaptation inspired by Moroccan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
