Description
A flavorful and comforting Chickpea, Tomato, and Harissa Stew served with a refreshing Herby Yogurt. This hearty vegan stew combines smoky spices, harissa heat, and tender chickpeas, balanced perfectly with a tangy, herb-infused yogurt sauce, making it a perfect meal for any day of the week.
Ingredients
Scale
For the Stew
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon harissa paste (adjust for spice level)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth (or chicken broth for a non-vegetarian version)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon honey or maple syrup (optional for sweetness)
- 1/4 teaspoon ground cinnamon (optional for warmth)
For the Herby Yogurt
- 1/2 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon olive oil
- Salt and pepper to taste
Instructions
- Prepare the base: Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat to get the cooking started.
- Sauté the onion: Add the chopped onion and cook for 4-5 minutes until softened and translucent, stirring occasionally to prevent burning.
- Add aromatics: Add the minced garlic and grated ginger to the pot and cook for another 1-2 minutes until fragrant, which enhances the stew’s flavor base.
- Introduce spices and harissa: Stir in 1 tablespoon harissa paste, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/4 teaspoon ground cinnamon (if using), salt, and pepper. Cook for a minute to toast the spices and release their aroma.
- Add chickpeas, tomatoes, and broth: Pour in the drained chickpeas, diced tomatoes with their juices, and 1 cup of vegetable broth. Add 1 tablespoon honey or maple syrup if you prefer a touch of sweetness. Stir to combine all ingredients well.
- Simmer: Bring the mixture to a simmer, then reduce the heat to low and let it cook uncovered for 15-20 minutes, allowing the flavors to meld and the stew to thicken slightly.
- Make the herby yogurt: While the stew simmers, combine Greek yogurt, lemon juice, chopped parsley, chopped cilantro, olive oil, salt, and pepper in a small bowl. Mix until smooth and refrigerate until ready to serve.
- Serve: Spoon the chickpea stew into bowls and generously top each serving with the herby yogurt. Enjoy warm as a comforting and nutritious meal.
Notes
- Adjust the amount of harissa paste to your preferred spice level.
- For a non-vegetarian version, substitute vegetable broth with chicken broth.
- The honey or maple syrup is optional but adds a nice balance to the acidic tomatoes and spicy harissa.
- Serve with crusty bread or over rice for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
