Harissa Chickpea Stew

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

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.
Harissa Chickpea Stew

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

Categories

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