Chickpea Carrot & Top Stew with Quick Harissa

• Gluten free

• Produce

  • 3 Carrots, large
  • 1 3/4 tsp Cayenne or chipotle, powder
  • 4 cups Chickpeas, Cooked
  • 1 tsp Coriander
  • 6 cloves Garlic, rough
  • 12 Garlic cloves
  • 1 Onion
  • 1 tbsp Thyme or sage, fresh
  • 2 Tomatoes, medium

• Canned Goods

  • 2 tbsp Tomato paste
  • 4 cups Veggie or chicken broth or stock

• Condiments

  • 1 Quick harissa paste

• Baking & Spices

  • 1 tsp Fennel seeds
  • 9 tsp Paprika, smoked
  • 2 1/4 tsp Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 3/4 cup Olive oil
  • 3 Tablepoons olive oil
  • 1 tsp Vinegar

• Nuts & Seeds

  • 9 tsp Cumin

• Beer, Wine & Liquor

  • 1 cup White wine

Found on feastingathome.com

Description

Ingredients

• 3 tablepoons olive oil
• 1 onion, diced
• 3 large carrots, peeled and cut into ½ inch thick half moons (and their tops, chopped -tops are optional)
• 6 cloves garlic, rough chopped
• 1 tablespoon fresh thyme or sage ( or sub a couple bay leaves)
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon smoked paprika
• ½ teaspoon turmeric
• 1 teaspoon fennel seeds
• 2 tablespoons tomato paste
• 2 medium tomatoes- diced
• 1 cup white wine
• 4 cups veggie or chicken broth or stock
• ½ teaspoon salt, more to taste
• 4 cups cooked chickpeas ( pre-cook 1⅕ cups dried- or 3 cans,drained)
• 1 bunch lacinato kale, chopped into 1-2 inch ribbons.
• Garnish with- a drizzle of olive oil, or a swirl of plain greek yogurt ( or sour cream, or labneh ) and a drizzle of Harissa Paste.
• -----
• Quick harissa paste
• ¾ cup olive oil
• 1 teaspoon vinegar (apple cider, red or white wine)
• 2 tablespoons plus two teaspoons cumin
• 2 tablespoons plus two teaspoons smoked paprika
• 1 ¾ teaspoons cayenne or chipotle powder
• 1 ¾ teaspoons salt
• 12 garlic cloves

Directions

• In a large heavy bottom pot or Dutch oven, heat the oil over medium high heat.
• Add the onion, carrot and garlic and season well with salt and pepper and sautéuntil tender about 5 minutes, stirring often. Turn heat to medium.
• Add the cumin, coriander, smoked paprika, turmeric, fennel seeds and tomato paste, and salute until the paste darkens about 2 minutes.
• Add the tomatoes and wine. Bring to a boil, scrapping up the brown bits. Reduce by half, about 5 minutes.
• Add the broth or stock.
• Add the chickpeas, kale and carrot tops and simmer on med-low heat 10-15 minutes.
• Taste for salt, adjust and add more if necessary.
• Swirl a teaspoon of harissa paste at a time for added flavor ( Alternatively, you could add it to individual bowls)
• To serve, divide among bowls and either drizzle with olive oil, or swirl in yogurt, and a little more harissa to taste. Serve with crusty bread.
• To make the Quick Harissa Paste- Place oil and vinegar in a blender, then gradually add spices, salt and garlic until all is blended well.
• Store in a jar in the fridge- up to 2 weeks. Makes ¾ cup.
• Notes- This smoky spicy earthy North African Harissa pasta has a multitude of uses! Use it as a flavorful marinade for meat and fish OR spoon into soups for an instant boost of flavor. Swirl a little Harissa Sauce into plain yogurt to make a “smoky yogurt sauce” that can be drizzled over your next grain bowl, pita sandwich or soup. Swirl it into sour cream for tacos or enchiladas. Add it to mayo and create a Harissa Aioli- a flavorful boost for sandwiches, burgers and fish. Also delicious tossed with baked sweet potato wedges and yummy drizzled over poached eggs…..endless possibilities!