Name: Harissa Chickpea and Sweet Potato Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 generous bowls
Cuisine: North African
Ingredients: 2 tablespoons olive oil; 1 yellow onion, finely chopped; 3 garlic cloves, minced; 2 tablespoons harissa paste; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 pound sweet potato, peeled and cut into 3/4-inch cubes; 1 (14.5-ounce) can diced tomatoes with their juices; 3 cups low-sodium vegetable broth; 2 (15-ounce) cans chickpeas, drained and rinsed; 3/4 teaspoon kosher salt, plus more as needed; 1/4 teaspoon black pepper; 4 cups kale, stems removed and leaves torn; juice of 1/2 lemon; 1/4 cup roughly chopped cilantro

Harissa Chickpea and Sweet Potato Stew

This is the sort of one-pot dinner that does the useful work without demanding a sink full of dishes. Bloom the harissa first, then let sweet potatoes and chickpeas simmer until the broth turns rich and spoonable. The pot does most of the labor, as pots should.

Prep: 15 minutes

Cook: 35 minutes

Serves: 4

Difficulty: Easy

VeganVegetarianGluten free

Major allergens listed: None in the authored ingredients

Based on the authored ingredients. Check packaged ingredient labels and cross-contact information if allergies matter.

Ingredients

Servings

2 tablespoons olive oil

1 yellow onion, finely chopped

3 garlic cloves, minced

2 tablespoons harissa paste

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 pound sweet potato, peeled and cut into 3/4-inch cubes

1 (14.5-ounce) can diced tomatoes with their juices

3 cups low-sodium vegetable broth

2 (15-ounce) cans chickpeas, drained and rinsed

3/4 teaspoon kosher salt, plus more as needed

1/4 teaspoon black pepper

4 cups kale, stems removed and leaves torn

juice of 1/2 lemon

1/4 cup roughly chopped cilantro

Equipment

Dutch oven or heavy pot with lid

Chef's knife

Cutting board

Wooden spoon

Can opener

Measuring spoons and cups

Instructions

Temperature

Soften the . Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 30 seconds, just until fragrant.
the harissa. Stir in the harissa, cumin, and smoked paprika. Cook for 1 minute, stirring constantly, until the paste darkens slightly and smells toasted. Do not let it scorch; harissa has enough attitude already.
until tender. Add the sweet potato, tomatoes with their juices, vegetable broth, chickpeas, salt, and black pepper. Bring to a gentle boil, then reduce to a steady simmer. Cover partially and cook for 22 to 25 minutes, stirring once or twice, until the sweet potato is tender and the broth has thickened slightly.
Finish the stew. Stir in the kale and cook uncovered until wilted and tender, 4 to 5 minutes. Remove from the heat, stir in the lemon juice, and taste. Add more salt if needed, then scatter over the cilantro before serving.

Heat level

Harissa varies widely in heat and salt. Start with 1 tablespoon if yours is particularly fiery, then add more after simmering if needed.

Storage and reheating

Cool leftovers promptly, refrigerate in a covered container for up to 3 days, and reheat to 165 F before serving. Add a splash of broth or water if the stew has thickened in the refrigerator.

Use spinach

Replace the kale with 4 cups baby spinach and stir it in during the final 1 to 2 minutes, just until wilted.

Add grains

Serve the stew over cooked couscous, rice, or millet for a more substantial bowl.

Make it smokier

Use an additional 1/2 teaspoon smoked paprika if you want deeper smoke without increasing the harissa heat.

Harissa Chickpea and Sweet Potato Stew

Instructions

Heat level

Storage and reheating

Use spinach

Add grains

Make it smokier

Ratings & reviews

Rate this recipe

Instructions

Heat level

Storage and reheating

Use spinach

Add grains

Make it smokier

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