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Chickpea and Tahini Harissa Stew

Serves 4

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    Tahini adds richness to the broth of this satisfying plant-based stew that’s perfect for any nippy night. If possible, prepare this stew a day or two in advance of serving, as the flavours only get better with time. Each bowl is also a rich source of fibre to help bolster digestive health. Look for za’atar and harissa at Middle Eastern grocers.

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    Hail the harissa

    Harissa paste is a spicy condiment that is a staple of North African and Middle Eastern cuisine. It’s made from a blend of chili peppers, garlic, olive oil, and a bunch of aromatic spices including cumin, coriander, and caraway. This vibrant red paste adds a fiery, tangy kick to dishes. But, once stirred into soups and stews, its fieriness is tamed.

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    Chickpea and Tahini Harissa Stew

      Ingredients

      • 1 Tbsp (15 mL) extra-virgin olive oil
      • 1 1/2 cups (350 mL) finely chopped onion
      • 1/2 cup (125 mL) finely chopped celery
      • 2 garlic cloves, peeled and finely chopped
      • 1 tsp (5 mL) cumin seeds
      • 2 tsp (10 mL) harissa paste
      • 2 tsp (10 mL) za’atar, or 1 tsp (5 mL) dried thyme
      • 1/2 tsp (2 mL) salt
      • 4 cups (1 L) low-sodium vegetable broth
      • 2 - 14 oz (398 mL) cans chickpeas, drained and rinsed
      • 2 cups (500 mL) peeled and finely diced sweet potato
      • 3 Tbsp (45 mL) tahini paste
      • 1 cup (250 mL) roasted red peppers
      • 1/3 cup (80 mL) chopped toasted walnuts

      Nutrition

      Per serving:

      • calories349
      • protein12 g
      • total fat17 g
        • sat. fat2 g
      • total carbohydrates40 g
        • sugars9 g
        • fibre4 g
      • sodium675 mg

      Directions

      01

      In large pot, heat oil over medium-high heat. Add onion and celery and cook for 6 minutes. Stir in garlic and cumin seeds; heat for 1 minute. Stir in harissa, za’atar, and salt; heat for 1 minute. Add broth to the pot along with chickpeas, sweet potato, and tahini. Bring to a boil, then cover and simmer over low heat for 25 minutes.

      02

      Ladle stew into serving bowls and garnish with roasted peppers and walnuts.

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