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.
Oh My Veggies
14.5 oz cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
14.5 oz can crushed tomatoes
Spicy Mina Harissa
6 oz bag baby spinach
salt and pepper
lemon wedges and couscous or rice
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.
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.
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