Harissa Chickpea Stew

A bowlful of chickpeas and basmati rice simmered in a spiced broth is comfort food done right. A sunny-side up egg seasoned with za'atar brings it all together.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 240 Calories

Ingredients

• ½ teaspoon salt
• 1 tablespoon vegetable oil
• ¼ cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1 (15 ounce) can chickpeas, drained
• 1 tablespoon harissa paste
• 1 (15 ounce) can fire-roasted diced tomatoes, undrained
• ½ cup low-sodium vegetable broth
• 4 teaspoons ras el hanout spice blend
• 3 cups hot cooked white basmati rice
• 4 large eggs, cooked sunny side up
• 1 pinch za'atar, or more to taste

Recipe Instructions

Step 1

Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in ras el hanout, harissa, and salt. Cook about 30 seconds more. Add tomatoes, chickpeas, and broth. Bring to a boil; reduce heat and simmer, covered, until flavors meld and ingredients are heated through, about 10 minutes. Stir in cilantro.

Step 2

Serve stew over rice. Top with an egg and sprinkle with za'atar.