Harissa Roasted Carrot and Chickpea Stew

Savor the spicy and aromatic flavors of a Harissa roasted carrot and chickpea stew, a delightful plant-based meal.

Ingredients

• 1 pound carrots, peeled and cut into chunks
• 2 tablespoons olive oil
• 1 teaspoon Harissa paste
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 2 cups canned chickpeas, drained and rinsed
• 1 cup vegetable stock
• 1 can diced tomatoes
• 2 cloves garlic, minced
• 1 onion, chopped
• salt and pepper to taste
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine the carrots, 1 tablespoon of olive oil, Harissa paste, cumin seeds, and ground coriander. Toss to coat the carrots evenly.
3. Spread the coated carrots on a baking sheet. Roast in the preheated oven for about 20 minutes or until tender and slightly caramelized.
4. While the carrots are roasting, heat the remaining tablespoon of olive oil in a large saucepan over medium heat.
5. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 5 minutes.
6. Stir in the chickpeas, vegetable stock, and diced tomatoes. Bring the mixture to a simmer.
7. Once the carrots are done roasting, add them to the saucepan. Stir well to combine.
8. Allow the stew to simmer for another 15-20 minutes until all flavors meld together.
9. Season with salt and pepper to taste.
10. Garnish with chopped fresh cilantro before serving.

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