3.7 102

Chickpea Vegetable Stew

  • Total Time:
  • Servings: 4

"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.

Slideshow: More Hearty Stew Recipes

Recipe from Food & Wine Chefs' Easy Weeknight Dinners.

KEY: Stewing, Soups & Stews, Fast, Make Ahead, Dinner, Lunch

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  • 2 tablespoons extra-virgin olive oil
  • 1 cup frozen pearl onions, thawed and halved
  • 1 red bell pepper, diced
  • 1/2 pound fingerling potatoes, halved lengthwise
  • 2 garlic cloves, minced
  • 1 tablespoon finely chopped peeled fresh ginger
  • 1 tablespoon harissa
  • 3 cups chicken stock or low-sodium broth
  • One 15-ounce can chickpeas, drained and rinsed
  • 3/4 cup unsweetened coconut milk
  • 2 tablespoons fresh lemon juice
  • Kosher salt
  • Freshly ground pepper
  • 1 tablespoon minced cilantro
  • Toasted bread, for serving

How to make this recipe

  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.
Contributed By Photo © Fredrika Stjarne

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464857 recipes/chickpea-vegetable-stew 2014-06-06 Cathal Armstrong stewing|soups-and-stews|4|fast|make-ahead|weeknight-dinner|lunch recipes,chickpea-vegetable-stew 464857