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Smoky Moroccan Chickpea Stew
Hoofdgerecht

Smoky Moroccan Chickpea Stew

30 minVoor 3Nutri-Score B€€
van @mishkamakesfood11 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

3 personen
  • chickpeas (canned, drained and rinsed)Voorraadkast800 g
  • olive oilVoorraadkast15 ml
  • yellow onion (small, diced)Groente en fruit1 stuk
  • green bell pepper (diced)Groente en fruit1 stuk
  • garlic (cloves, thinly sliced)Groente en fruit4 stukken
  • tomato pasteVoorraadkast30 ml
  • harissa paste (saucy roasted red pepper style)Voorraadkast80 ml
  • light coconut milk (canned)Voorraadkast475 ml
  • kosher saltKruiden en specerijen3 g
  • black pepper (freshly cracked, to taste)Kruiden en specerijen1 g
  • lemon zest (optional garnish)Groente en fruit2 g
  • flaky sea salt (optional garnish)Kruiden en specerijen2 g
  • parsley (chopped, optional garnish)Groente en fruit10 g

per portie

Voedingswaarden

309kcal

Koolhydraten
35 g
Eiwitten
11 g
Vetten
14 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Soeppan
  • Kookplaat

stap voor stap

Bereiding

  1. 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.
    Stap 1

  2. Build the flavor base

    • Stir in the tomato paste and harissa paste.
    • Cook, stirring, until the paste darkens and smells fragrant.
    Stap 2

  3. 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.
    Stap 3

  4. 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.
    Stap 4
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