Tahini adds richness to the broth of this satisfying plant-based stew that’s perfect for any nippy night. If possible, prepare this stew a day or two in advance of serving, as the flavors only get better with time. Each bowl is also a rich source of fiber to help bolster digestive health. Look for za’atar and harissa at Middle Eastern grocers.
Hail the harissa
Harissa paste is a spicy condiment that is a staple of North African and Middle Eastern cuisine. It’s made from a blend of chili peppers, garlic, olive oil, and a bunch of aromatic spices including cumin, coriander, and caraway. This vibrant red paste adds a fiery, tangy kick to dishes. But, once stirred into soups and stews, its fieriness is tamed.
- 1 Tbsp extra-virgin olive oil
- 1 1/2 cups finely chopped onion
- 1/2 cup finely chopped celery
- 2 garlic cloves peeled and finely chopped
- 1 tsp cumin seeds
- 2 tsp harissa paste
- 2 tsp za’atar or 1dried thyme
- 1/2 tsp salt
- 4 cups low-sodium vegetable broth
- 2 - 14 oz cans chickpeas drained and rinsed
- 2 cups peeled and finely diced sweet potato
- 3 Tbsp tahini paste
- 1 cup roasted red peppers
- 1/3 cup chopped toasted walnuts
- In large pot, heat oil over medium-high heat. Add onion and celery and cook for 6 minutes. Stir in garlic and cumin seeds; heat for 1 minute. Stir in harissa, za’atar, and salt; heat for 1 minute. Add broth to the pot along with chickpeas, sweet potato, and tahini. Bring to a boil, then cover and simmer over low heat for 25 minutes.
- Ladle stew into serving bowls and garnish with roasted peppers and walnuts.
Per serving: 349 calories; 12 g protein; 17 g total fat (2 g sat. fat); 40 g total carbohydrates (9 g sugars, 4 g fiber); 675 mg sodium
