Name: Chickpea Stew with Tomato, Turmeric, Yogurt & Harissa
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 2 garlic cloves, smashed; ¼ tsp ground turmeric; 1 carrot, peeled and quartered; Kosher salt; 1 yellow onion, coarsely chopped; 1 cup [240 ml] dry white wine; 2 Tbsp tomato paste; 1 tsp red wine vinegar; ¼ cup [60 ml] extra-virgin olive oil; 1 bunch Tuscan kale, stemmed and cut into 2-in- [5-cm-] wide strips; 3 carrots, peeled and cut into half-moons; 1 lb [455 g] dried chickpeas; 4 cups [960 ml] Vegetable Stock; ¼ cup [55 g] Harissa; 4 fresh thyme sprigs; 1 yellow onion, quartered; ½ tsp cumin seeds; ⅓ cup [75 ml] Spiced Yogurt; 1 tsp coriander seeds; 1 bay leaf; 3 fresh thyme sprigs; 1 tsp fennel seeds; 3 garlic cloves, minced; 1 tsp smoked paprika; Freshly ground black pepper

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

This satisfying fall and winter stew would traditionally be served with couscous, but I find it substantial enough to stand on its own or with a slice of grilled bread. It tastes better if it has time to sit while the flavors meld, so make it in advance.

Ingredients

Chickpeas

1 lb [455 g] dried chickpeas
1 yellow onion, quartered

Method

To make the chickpeas

In a large bowl, cover the chickpeas with water by 2 in [5 cm] and soak overnight. Drain the chickpeas and rinse with cool water.

In a large soup pot over medium-high heat, combine the chickpeas, onion, carrot, garlic, bay leaf, and thyme. Add fresh water to cover by about 2 in [5 cm]. Season with a little salt. Bring to a boil

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Ingredients

Chickpeas

Method

To make the chickpeas

Part of