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Chickpea and Tahini Harissa Stew

Servings 4 people

Ingredients

  • 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

Instructions

  • 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.

Notes

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