Recipes Chickpea Vegetable Stew 5.0 (3,569) Add your rating & review "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. By Cathal Armstrong Cathal Armstrong Dublin native Cathal Armstrong is an eight-time James Beard Award-nominated chef and co-founder of nine Washington D.C. area restaurants and bars, including the celebrated Restaurant Eve in Alexandria. In 2011, he was honored as a "Champion of Change" by the Obama White House. Food & Wine named Armstrong one of our 50 Hall of Fame Best New Chefs in 2015.Experience: Cathal Armstrong's began his professional culinary journey as a waiter turned pinch-hitting cook at a Dublin pizzeria. By age 19, he had ditched his college studies to pursue a full-time career as a chef, eventually moving to Washington D.C. in 1990.Armstrong honed his craft in the kitchens of New Heights, Gabriel, Vidalia, and Bistro Bis before embarking on his first personal venture, Restaurant Eve, in 2004. Building on the resounding success of Restaurant Eve, he co-founded The Eat Good Food Group with his wife, Meshelle, expanding his holdings to include Dublin chipper Eamonn's, speakeasy PX, epicurean food hall Society Fair, American seafood restaurant Hummingbird, pan-Asian restaurant Kaliwa, and Irish pub Maddie and Eddie's. Cathal's dedication to culinary excellence, farm-to-table ethos, and health advocacy has been featured by The New York Times, BBC News, The Wall Street Journal, Washington Post, Oprah, and Martha Stewart Living, among others. Armstrong is a leader in the local sustainable food movement, recognized by Washingtonian magazine with its Green Giant Award and with the National Restaurant Association's Neighborhood Community Award. When he is not in one of his kitchens, Cathal can be found working out six days a week in a Taekwondo studio. He won the 2015 US Open Taekwondo Championships and the USA National Taekwondo Championships in 2014 and 2013.Education: Cathal studied computer programming at a university in Dublin. Food & Wine's Editorial Guidelines Published on June 6, 2014 Print Rate It Share Share Tweet Pin Email 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 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. 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. Rate it Print