Chickpea Vegetable Stew
© Fredrika Stjärne

Chickpea Vegetable Stew


"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.