Sauté the aromatics

• Heat the olive oil in a pot over medium heat.
• Add the onion and green bell pepper and sauté until softened.
• Add the garlic and cook until fragrant.

Build the flavor base

• Stir in the tomato paste and harissa paste.
• Cook, stirring, until the paste darkens and smells fragrant.

Simmer the stew

• Pour in the coconut milk and add the chickpeas.
• Season with the kosher salt and black pepper.
• Bring to a simmer and cook until thickened and the flavors meld.

Finish and serve

• Taste and adjust the salt.
• Garnish with lemon zest, flaky salt and parsley if desired.
• Store in an airtight container in the fridge for up to 5–7 days.