Harissa Chickpea Stew

• Olive oil(2 tbsp)
• Onion(1)
• Garlic(4 cloves)
• Carrot(2)
• Sweet potato(1)
• Tomato paste(2 tbsp)
• Harissa paste(2 tbsp)
• Cumin(1 tsp)
• Smoked paprika(1 tsp)
• Canned tomatoes(400 g)
• Canned Chickpeas(800 g)
• Vegetable Broth(500 ml)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Spinach(120 g)
• Lemon(1)
• Flat Leaf Parsley(15 g)optional

Method

1. 1

   Dice {Onion}, mince {Garlic}, slice {Carrot}, peel and cut {Sweet potato} into small bite-size pieces, drain {Canned Chickpeas}, and roughly chop {Fresh parsley}.

   ~10 min

2. 2

   Heat {Olive oil} in a large pot over medium heat. Add {Onion}, {Carrot}, and {Sweet potato} with {Salt} and cook until the onion softens and the edges start to turn golden.

   ~8 min

3. 3

   Stir in {Garlic}, {Tomato paste}, {Harissa paste}, {Cumin}, and {Smoked paprika}. Cook, stirring, until the pot smells fragrant and the tomato paste darkens slightly.

   ~2 min

4. 4

   Add {Canned tomatoes}, {Canned Chickpeas}, {Vegetable Stock}, and {Black pepper}. Bring to a boil, then lower the heat and simmer until the sweet potato is tender and the stew is thickened.

   ~18 min

5. 5

   Stir in {Spinach} and the juice of half of {Lemon}. Cook just until the spinach wilts into the stew. Taste and add more lemon from the remaining {Lemon} if you want it brighter.

   ~2 min

6. 6

   Ladle into bowls and finish with {Fresh parsley} scattered over the top.

   ~0 min