Chickpea “Polenta” Stew

This stew was inspired by our affinity for chickpea flour and the Ethiopian dish shiro wot. It yields a polenta-like stew that can be eaten as is (even for breakfast) or atop steamed veggies. Pair with pita wedges or rice for a more substantial meal.

Harissa is used in the base recipe, but this dish works with almost every other seasoning blend listed in the beginning of the Flavor Boosts chapter.