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Chickpea Vegetable Stew
© Fredrika Stjärne

Chickpea Vegetable Stew

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"The dish is rich in texture and full of healthy goodness," chef Cathal Armstrong says about this hearty vegetable stew. Armstrong adds heft to the coconut milk broth with quick-cooking fingerling potatoes, and subtle heat with harissa, a Tunisian chile paste.

  1. 2 tablespoons extra-virgin olive oil
  2. 1 cup frozen pearl onions, thawed and halved
  3. 1 red bell pepper, diced
  4. 1/2 pound fingerling potatoes, halved lengthwise
  5. 2 garlic cloves, minced
  6. 1 tablespoon finely chopped peeled fresh ginger
  7. 1 tablespoon harissa
  8. 3 cups chicken stock or low-sodium broth
  9. One 15-ounce can chickpeas, drained and rinsed
  10. 3/4 cup unsweetened coconut milk
  11. 2 tablespoons fresh lemon juice
  12. Kosher salt
  13. Freshly ground pepper
  14. 1 tablespoon minced cilantro
  15. Toasted bread, for serving
  1. In a large saucepan, heat the olive oil. Add the onions and bell pepper and cook over moderately high heat, stirring, until browned, about 5 minutes. Add the potatoes, garlic, ginger and harissa and cook, stirring, until the harissa darkens, about 2 minutes. Add the stock and chickpeas and bring to a boil. Cover and simmer over moderately low heat until the potatoes are tender, 12 to 14 minutes.
  2. Add the coconut milk and bring to a simmer. Stir in the lemon juice and season with salt and pepper. Sprinkle the stew with the cilantro and serve with toasted bread.


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