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Smoky Moroccan Chickpea Stew
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Smoky Moroccan Chickpea Stew

30 minServes 3Nutri-Score B€€
from @mishkamakesfood11 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • chickpeas (canned, drained and rinsed)Pantry800 g
  • olive oilPantry15 ml
  • yellow onion (small, diced)Produce1 piece
  • green bell pepper (diced)Produce1 piece
  • garlic (cloves, thinly sliced)Produce4 pieces
  • tomato pastePantry30 ml
  • harissa paste (saucy roasted red pepper style)Pantry80 ml
  • light coconut milk (canned)Pantry475 ml
  • kosher saltSpices3 g
  • black pepper (freshly cracked, to taste)Spices1 g
  • lemon zest (optional garnish)Produce2 g
  • flaky sea salt (optional garnish)Spices2 g
  • parsley (chopped, optional garnish)Produce10 g

per serving

Nutrition

309kcal

Carbs
35 g
Proteins
11 g
Fat
14 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Stovetop

step by step

Method

  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.
    Step 1

  2. Build the flavor base

    • Stir in the tomato paste and harissa paste.
    • Cook, stirring, until the paste darkens and smells fragrant.
    Step 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.
    Step 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.
    Step 4
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