Harissa Roasted Carrot and Chickpea Stew

Experience the warmth and spice of this harissa roasted carrot and chickpea stew, perfect for cozy evenings.

Ingredients

• 4 carrots, peeled and cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 1/2 cups cooked chickpeas
• 1 teaspoon harissa paste
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• to taste salt and pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, toss the carrots with 1 tablespoon of olive oil and a pinch of salt. Spread on a baking sheet and roast for 20 minutes until tender and caramelized.
3. In a large pot, heat the remaining 1 tablespoon olive oil over medium heat.
4. Add the chopped onion and cook until translucent, about 5 minutes.
5. Stir in the garlic, cumin, and coriander, cooking for another minute until fragrant.
6. Add the roasted carrots, chickpeas, vegetable broth, and harissa paste. Stir to combine.
7. Bring the mixture to a simmer and cook for 20 minutes, allowing the flavors to meld.
8. Season with salt and pepper to taste, then stir in the fresh cilantro before serving.

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