Chickpea stew with harissa sauce
Author:
Cooking Together
Servings: 2
Cooking time: 30 min
Hearty, savory chickpea stew with harissa sauce - for vegetarians
Ingredients
| boiled chickpeas 0.5 kg |
| vegetable broth 0.5 liters |
| tomatoes 150 g |
| tomato paste 15 g |
| spinach 100 g |
| onions 60 g |
| carrots 125 g |
| garlic 4 cloves |
| white dry wine 100 ml |
| Greek yogurt 80 g |
| olive oil 50 ml |
| bay leaf 3 pcs |
| TO TASTE: |
| salt |
| sugar |
| black pepper |
| smoked paprika |
| turmeric |
| ground zira |
| ground coriander |
| fennel |
| CHARISSA SOUCE: |
| garlic 8 cloves |
| olive oil 50 ml |
| tomato paste 30 g |
| apple cider vinegar 1 tsp. |
| smoked paprika 3 tsp. |
| ground zira 1 tsp. |
| ground red pepper 1/2 tsp. |
| salt 1 tsp. |
Instructions
Step 1
Fry the chopped onion and garlic in the oil. Add the diced tomatoes and carrots and fry for 5 minutes.
Step 2
Then add the tomato paste, sugar and spices. Fry for a further 2 minutes.
Step 3
Pour in the wine and evaporate the alcohol. Add the chickpeas, spinach, stock, salt and bay leaf. Simmer for 10-15 minutes.
Step 4
Prepare the sauce. Combine the crushed garlic, red pepper, paprika, salt, vinegar in a mortar and grind into a smooth paste. Then mix with the tomato paste and oil.
Step 5
Serve the stew with yogurt and harissa sauce. If desired, season with black pepper. Bon appetit!
