Ingredients

• 1 cup - Dried chickpeas
• 1 tbsp - Olive oil
• 1 - Large onion, finely diced
• 5 cloves - Garlic, minced
• 1 tbsp - Ginger, grated
• 2 - Red bliss or yellow potatoes, diced
• 2 - Carrots, finely diced
• 20 - Cherry tomatoes, halved or about 5 Plum tomatoes, quartered
• 1 - Zucchini, finely diced
• 1 - Green pepper, finely diced
• 1 tbsp - Coriander
• 1 tsp - Cumin seeds, ground into a powder
• 1/2 tsp - Turmeric
• 2 tbsp - Thyme (remove leaves from stems and run a knife through them)
• Harissa paste:
• 15 red chillies, soaked for about 2 hours and then drained
• 8 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• Salt to taste
• 1 tsp cumin seeds + 1 tsp coriander seeds, lightly toasted, then powdered in a spice grinder.

How to Make Moroccan Chickpea Stew

• Soaked the chickpeas for a few hours or overnight.
• Cooked until tender in a pressure cooker or on the stovetop.
• Heat the oil; add the onions fry until the edges are browned.
• Add the ginger and garlic and saute another minute.
• Add the chickpeas and about 2 cups of liquid.
• Add tomatoes, coriander, cumin powder, potatoes, turmeric and salt to taste.
• Cook covered for about 20 minutes.
• Add thyme, carrots, zucchini and green peppers.
• Cook another 10 minutes until all the vegetables are tender.
• Check salt, stir in 2 tbsp of the Harissa paste.
• Serve hot.
• Harissa paste:
• Put all the ingredients in a food processor and process until fairly smooth. You can freeze the remaining paste in an air-tight jar.
• Recipe courtesy: Holy Cow Vegan.