Spicy Chickpea and Spinach Stew
Harissa is a Moroccan hot sauce made with chili peppers, garlic, olive oil, and spices. It gives this stew a slow heat, making it the perfect dinner for a chilly fall evening.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings 1x
Scale
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/2 tsp ground cumin
- 2 (14.5 oz) cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
- 1 (14.5 oz) can crushed tomatoes
- 1/2 cup vegetable broth
- 1 tbsp harissa (I used Spicy Mina Harissa)
- 1 (6 oz) bag baby spinach
- salt and pepper, to taste
- lemon wedges and couscous or rice, for serving
Instructions
- Heat the oil in a Dutch oven over medium heat.
- Add the onion and cook until softened, 5–7 minutes.
- Stir in the garlic and cumin and cook for a minute, until fragrant.
- Add the chickpeas, tomatoes, and broth.
- Bring the stew to a boil, then reduce heat to low and simmer, partially covered, for 10 minutes.
- Add the harissa and spinach to the pot and stir until the spinach has wilted.
- Remove from heat and season with salt and pepper to taste.
- Serve over couscous or rice with lemon wedges.
Notes
Different brands of harissa can vary a lot in spice level. You might want to start out with a teaspoon or less and add more to taste.
Find it online: https://ohmyveggies.com/spicy-chickpea-and-spinach-stew/