My Moroccan chickpea stew is so easy to make and so delicious. Again, I say this is one of those vegan dishes that will satisfy many carnivores.Jump to Recipe
The star in this dish is the harissa. I make most things from scratch but I think the harissa from a jar is a great substitute when pressed for time or making this during the week. The secret ingredient in this recipe is the golden raisins. The raisins add a nice little sweetness that balances the spice of the harissa. Not only did I use jarred harissa but I used jarred crush garlic (trying to use up what I had in the fridge). So this dinner came together so quickly. The only thing I had to chop was the fresh parsley.
So what exactly is in HARISSA? There will be some minor variation depending whose recipe you begin with but the basic ingredients begin with a spicy dried chili and a mild smoky one. The spicy chili is something like a de arbol. The mild chili is something like a new mexico or gaujillo. These are all found in most major grocery stores. The spices include cumin, coriander, carraway, smoked paprika and salt. The remaining ingredients include garlic, lemon juice, white or apple cider vinegar, tomato paste and olive oil. If you make it on your own, you can clearly make it to your spice level.
I said the dish comes together quickly. The harissa is cooked in a pan with oil to get out some of the liquid. Then, the garlic is added followed by the fire roasted tomatoes. Use the liquid because that will warm the chickpeas. Finish the dish by adding in lemon juice, the parsley and golden raisins. Every dish needs to have a balance of acidity and sweetness. I served my stew over rice with a small cucumber tomato salad and a dollop of whipped feta and pitas.
The cast of characters.
Building the chickpea stew.
The Moroccan Chickpea Stew plated.
Moroccan Chickpea Stew
Creating a very satisfying vegan meal with my Moroccan Chickpea Stew using jarred harrisa enabling this to be a weekday dinner.
- 2 14.5 ounce Cans chickpeas
- 2 14.5 ounce Cans fire roasted tomatoes
- 1/4 Cup Mild harissa
- 1 1/2 Tbsp Crushed Garlic minced
- 1 Tbsp Lemon juice
- 1/2 Cup Fresh parsley rough chop
- 1/2 Cup Golden raisins
Begin by adding the harissa and garlic to a skillet on medium heat. Cook for 2 minutes to cook out a little bit of the liquid. Next, add in the tomatoes and lemon juice, mix well and cook for 2 minutes. Next, add in the chickpeas and simmer for 10 minutes. At the 8 minute mark, add the golden raisins. At the very end, add in the parsley mix well.
Serve with a cucumber and grape tomato salad and either a dollop of yogurt or whipped feta. Enjoy!