Harissa Roasted Carrot and Chickpea Stew

Harissa Roasted Carrot and Chickpea Stew is a comforting dish, ideal for cooler evenings. Roasted carrots bring a natural sweetness, while chickpeas add earthiness and texture. The harissa imparts a spicy kick, complemented by warm spices like cumin and smoked paprika. This stew is easy to prepare and full of flavor, making it a nourishing choice that will warm you from the inside. It’s vegan, vegetarian, and free from wheat, dairy, and nuts, accommodating various dietary needs.

Ingredients

• 1 lb carrots, peeled and cut into chunks
• 1 15 oz can chickpeas, drained and rinsed
• 2 Tbsp olive oil
• 2 Tbsp harissa paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 4 cups vegetable broth
• 1 cup couscous
• salt and pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss carrots with 1 tablespoon of olive oil, harissa paste, cumin, and smoked paprika in a large bowl. Season with a pinch of salt and pepper.
3. Spread carrots on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
4. In a large pot, heat the remaining tablespoon of olive oil over medium heat.
5. Add roasted carrots, chickpeas, and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes.
6. Stir in the couscous, cover, and cook for an additional 5 minutes, until couscous is tender.
7. Adjust seasoning with salt and pepper, if needed.

Keywords: Comfort Food, Nourishing, Spicy, Roasted, Vegan, Middle Eastern

Spice Rack: Cumin, Smoked Paprika, Harissa Paste

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