"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

Cathal Armstrong

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© Fredrika Stjärne

Recipe Summary

total:
35 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.