Harissa Chickpea Stew
Prep:
10 min
Cook:
30 min
Total:
40 min
Ingredients
- 1.5 tbsp olive oil
- 1 whole yellow onion, diced
- 1 green bell pepper, diced (optional) *
-
4 cloves garlic, minced
2 tsp garlic powder
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp ground coriander
- 1 tbsp Land herb and garlic blend
- 2 cans chickpeas (30 oz total), drained
- 3 heaping tbsp tomato paste
- 2 tbsp harissa paste
- 3 cups (vegan) chicken broth
- 1 cinnamon stick
- 1 bay leaf
-
4 large leaves lacinato (dino) kale, stemmed and chopped
- chard
Steps
Step 1
Heat the olive oil in a pot over medium. Add the onion (and bell pepper, if using) and sauté until soft.
Step 2
Add the Land blend, garlic, cumin, smoked paprika, and coriander. Stir until fragrant.
Step 3
Add the drained chickpeas and sauté everything together.
Step 4
Add the tomato paste and harissa. Stir to bloom the spices with the chickpeas.
Pour in the broth. Add the cinnamon stick and bay leaf.
Step 5
Cover and simmer for 25–30 minutes.
Step 6
For the last 5 minutes, uncover and keep at a gentle simmer so it thickens.
Step 7
Stir in the chopped kale at the very end. Remove the cinnamon stick and bay leaf. Serve.