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. Slideshow:  More Hearty Stew RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners

Chickpea Vegetable Stew
Photo: © Fredrika Stjärne
Total Time:
35 mins
Yield:
4

Ingredients

  • 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

Directions

  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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