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To make a delicious Moroccan Chickpea Harissa Stew, gather these key items: - 2 tablespoons olive oil - 1 large onion, diced - 3 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon smoked paprika - 1-2 tablespoons harissa paste (adjust to taste) - 1 can (15 oz) chickpeas, drained and rinsed - 1 can (15 oz) diced tomatoes - 3 cups vegetable broth - 2 medium carrots, diced - 1 red bell pepper, diced - 1 zucchini, diced - 1 cup kale or spinach, chopped - Salt and pepper to taste You can make this stew your own by adding some optional ingredients. Here are a few ideas: - Sweet potatoes for added sweetness - Eggplant for a rich texture - Other beans for varied protein - Different greens, like Swiss chard - A splash of lemon juice for brightness Garnishes can elevate your stew. Here are some great options: - Fresh cilantro, chopped - Lemon wedges for a zesty kick - A dollop of yogurt for creaminess - Crusty bread for dipping - Cooked grains, like quinoa or couscous, as a base Each ingredient enhances flavor and nutrition, making your stew hearty and satisfying. You can mix and match based on your preferences or what you have at home. Enjoy this warm, vibrant dish! Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add 1 large diced onion. Sauté it for about 5 minutes, until it looks soft and clear. Next, stir in 3 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 1 teaspoon of smoked paprika. You can also add 1 to 2 tablespoons of harissa paste, depending on how spicy you like your stew. Sauté this mix for another minute. The smell will be amazing! Now, it’s time to add the rest of your ingredients. Pour in 1 can of drained and rinsed chickpeas, 1 can of diced tomatoes, and 3 cups of vegetable broth. Then, add 2 diced carrots, 1 diced red bell pepper, and 1 diced zucchini. Stir everything well to mix it up. Bring the stew to a boil, then lower the heat. Cover the pot and let it simmer for about 20 to 25 minutes. Check to see if the vegetables are tender. After that, stir in 1 cup of chopped kale or spinach. Cook for an extra 5 minutes until the greens wilt. Finally, season with salt and pepper to taste. Your stew is now ready to serve! Enjoy it hot, garnished with fresh cilantro and lemon wedges on the side. To control the heat in your stew, use harissa paste wisely. Start with one tablespoon for a mild kick. If you like it spicier, add more paste little by little. Taste after each addition, so you find your sweet spot. You can also add fresh chili peppers for extra heat. Just chop them finely and stir them in with the other spices. To boost the flavor, sauté the onions and garlic until they are soft and fragrant. This step brings out their natural sweetness. Adding smoked paprika gives a nice depth to the stew. Consider tossing in a bay leaf while it simmers. Just remember to remove it before serving. Fresh herbs like cilantro or parsley brighten the dish. Squeeze fresh lemon juice just before serving for a zesty finish. Leftover stew can be stored in an airtight container in the fridge for up to three days. If you want to keep it longer, freeze it for up to three months. When reheating, add a splash of vegetable broth to keep it moist. Heat it on the stove over low heat, stirring often. You can also use a microwave; just cover it to avoid splatters. Enjoy your stew again with fresh garnishes! {{image_2}} You can add protein to make the stew heartier. Chickpeas are great, but you can use meat or other beans too. For meat, try diced chicken or lamb. Cook it first in the pot before adding the other ingredients. If you want more plant-based options, add lentils for a boost. They cook well and add a nice texture. This stew is already vegan and vegetarian-friendly. The chickpeas provide protein and fiber. You can keep it meat-free by sticking to the original recipe. This dish is packed with veggies, making it wholesome. If you want to add some creaminess, consider coconut milk. It pairs well with the spices and adds richness. You can switch out vegetables based on the season. In spring, add fresh peas or asparagus. In summer, use eggplant or bell peppers. Fall brings squash or sweet potatoes, and winter can feature root veggies like parsnips and turnips. Using seasonal produce brings fresh flavors and makes it fun to cook! Each serving of Moroccan Chickpea Harissa Stew has about 250-300 calories. This number can change based on how much oil and harissa you use. This stew serves 4 to 6 people, making it a great choice for sharing. This stew is packed with nutrients. Here’s what you get in each serving: - Protein: 10-12 grams - Fiber: 8-10 grams - Carbohydrates: 35-40 grams - Fat: 6-8 grams These nutrients help fuel your body and keep you full. Chickpeas are high in protein and fiber. They help you feel full longer and support digestion. Tomatoes are rich in vitamins C and K, promoting skin health. Carrots give you beta-carotene, which is good for your eyes. Kale or spinach adds iron and calcium, boosting your immune system. This stew is not just tasty; it’s also a healthy meal choice. You can increase the spice by adding more harissa paste. Start with one extra tablespoon. If you like more heat, try adding crushed red pepper flakes. Adjust the spice level to suit your taste. Remember, heat can build up over time, so taste as you go! Yes, you can use frozen vegetables. They are easy and quick to cook. Just add them in the same way as fresh ones. Keep in mind that frozen veggies may cook faster. Check for doneness a little early. Yes, you can make this in a slow cooker. Start by sautéing the onion and garlic. Then, add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. This method gives the stew a deep flavor. Just remember to add greens near the end of cooking! This blog post covered how to make Moroccan Chickpea Harissa Stew. We detailed essential and optional ingredients, made serving suggestions, and provided step-by-step instructions. I also shared tips on adjusting the heat, flavor enhancement, and leftovers. Variations allow you to customize the stew further, ensuring it meets your taste. Plus, I outlined its nutritional value and answered common questions. Take these ideas to create a delicious stew. Enjoy exploring flavors and cooking techniques!

Moroccan Chickpea Harissa Stew One Pot

Savor the rich flavors of this Moroccan Chickpea Harissa Stew! Packed with nutritious veggies and vibrant spices, this hearty stew is perfect for a cozy meal. In just 45 minutes, create a delightful dish that warms the soul and excites the taste buds. Perfect for any night of the week, this recipe elevates your dining experience effortlessly. Click through to discover how easy it is to whip up this delicious stew at home!
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Ingredients
  

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

1-2 tablespoons harissa paste (adjust to taste)

1 can (15 oz) chickpeas, drained and rinsed

1 can (15 oz) diced tomatoes

3 cups vegetable broth

2 medium carrots, diced

1 red bell pepper, diced

1 zucchini, diced

1 cup kale or spinach, chopped

Salt and pepper to taste

Fresh cilantro, for garnish

Lemon wedges, for serving

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic, cumin, coriander, smoked paprika, and harissa paste. Let it sauté for another minute until fragrant.

      Add the chickpeas, diced tomatoes, vegetable broth, carrots, red bell pepper, and zucchini to the pot. Stir well to combine all ingredients.

        Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for about 20-25 minutes, or until the vegetables are tender.

          Stir in the chopped kale or spinach, and cook for an additional 5 minutes until wilted.

            Season the stew with salt and pepper to taste.

              Serve hot, garnished with fresh cilantro and lemon wedges on the side for an added zing.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6