Harissa Roasted Carrot and Chickpea Stew

Ingredients

• 1 1/2 pounds carrots, peeled and cut into 1-inch chunks
• 3 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt, plus more to taste
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 3 tablespoons harissa paste
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1 can diced tomatoes (14.5 ounces)
• 2 cans chickpeas, drained and rinsed (15 ounces each)
• 3 cups vegetable broth
• 1/2 cup plain yogurt, for serving
• 1/4 cup fresh cilantro, chopped, for serving
• 1/4 teaspoon black pepper

Method

1. 1

   Preheat the oven to 425°F. Toss the carrot chunks with 2 tablespoons of olive oil, cumin, and 1/2 teaspoon salt on a rimmed baking sheet.

2. 2

   Roast the carrots, stirring once halfway through, until tender and caramelized at the edges.

   25:00 · Roast carrots
3. 3

   While the carrots roast, heat the remaining 1 tablespoon olive oil in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened.

   5:00 · Cook onion
4. 4

   Add the garlic, harissa paste, coriander, and cinnamon, and cook, stirring constantly, until fragrant.

   1:00 · Bloom spices
5. 5

   Stir in the diced tomatoes, chickpeas, and vegetable broth. Bring to a boil, then reduce heat and simmer, stirring occasionally.

   15:00 · Simmer stew
6. 6

   Stir the roasted carrots into the stew and season with black pepper and additional salt to taste. Simmer 5 minutes more to combine flavors.

   5:00 · Combine flavors
7. 7

   Ladle the stew into bowls and top each with a spoonful of yogurt and a sprinkle of fresh cilantro.