Harissa Sweet Potato and Chickpea Stew Recipe
Prep Time:
10 minutes
Cook Time:
22 minutes
Servings:
6 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 ½ teaspoons salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons harissa paste
  • 1 (28-ounce) can diced tomatoes
  • 3 cups vegetable stock
  • 3 cups diced sweet potatoes (½-inch cubes)
  • 1 (19-ounce) can chickpeas, drained
  • 2 cups roughly chopped kale
  • ½ cup sour cream, for garnish
  • ¼ cup roasted pumpkin seeds, for garnish
Directions
  1. Add the olive oil to a Dutch oven over medium heat.
  2. Add the onion and garlic and saute for 2 minutes, until the onions are translucent.
  3. Add the cinnamon, coriander, cumin, salt, pepper, and harissa.
  4. Stir and cook until fragrant, approximately 1 minute.
  5. Add the diced tomatoes, vegetable stock, sweet potatoes, and chickpeas to the Dutch oven. Stir.
  6. Bring the stew to a boil, then reduce to a simmer.
  7. Simmer for 15 minutes, or until the sweet potatoes are tender.
  8. Add the chopped kale at the end of the cooking time, and stir.
  9. When serving, add a dollop of sour cream to each bowl and top with pumpkin seeds.