Chickpea-Vegetable Stew Recipe

Name: Chickpea-Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 cup pearl onionsblanched, peeled (or thawed frozen) and halved; 1 red bell pepper, diced; 1/2 pound fingerling potatoes, halved lengthwise; 2 garlic cloves, minced; 1 tablespoon finely chopped peeled fresh ginger; 1 tablespoon harissa (North African chile paste); 3 cups chicken stock or low-sodium broth; One 15-ounce can chickpeas, drained and rinsed; 3/4 cup unsweetened coconut milk; 2 tablespoons fresh lemon juice; Salt; Freshly ground pepper; 1 tablespoon minced cilantro; Toasted flatbread, for serving

Servings: persons

2 tablespoons olive oil
1 cup pearl onionsblanched, peeled (or thawed frozen) and halved
1 red bell pepper, diced
1/2 pound fingerling potatoes, halved lengthwise
2 garlic cloves, minced
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon harissa (North African chile paste)
3 cups chicken stock or low-sodium broth
One 15-ounce can chickpeas, drained and rinsed
3/4 cup unsweetened coconut milk
2 tablespoons fresh lemon juice
Salt
Freshly ground pepper
1 tablespoon minced cilantro
Toasted flatbread, for serving

1
In a large saucepan, heat the olive oil.
2
Add the onions and bell pepper and cook over moderately high heat, stirring, until browned, about 5 minutes.
3
Add the potatoes, garlic, ginger and harissa and cook, stirring, until the harissa darkens, about 2 minutes.
4
Add the stock and chickpeas and bring to a boil.
5
Cover and simmer over moderately low heat until the potatoes are tender, 12 to 14 minutes.
6
Add the coconut milk and bring to a simmer.
7
Stir in the lemon juice and season with salt and pepper.
8
Sprinkle the stew with the cilantro and serve with toasted bread.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 cup pearl onionsblanched, peeled (or thawed frozen) and halved, 1 red bell pepper, diced, 1/2 pound fingerling potatoes, halved lengthwise, and more.

Yes, Chickpea-Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea-Vegetable Stew

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