Moroccan-leaning Chickpea and Veg Stew

Version v1-2 current · History (3)

Compare to v1-1

Serves 3

Ingredients

• 14 g sliced almonds
• 60 ml olive oil
• 1 onion (diced)
• 2 carrots (grated)
• 2 garlic cloves (grated)
• 5 g cumin (ground)
• 5 g paprika
• 1 g cinnamon
• 15 g tomato paste
• 1 red bell pepper (diced)
• 400 g cauliflower (cut into about 1.5 cm dice)
• 250 g sweet potato (peeled and diced 1.5 cm)
• 400 g chickpeas (drained and rinsed)
• 400 g canned chopped tomatoes
• 400 ml coconut milk (full-fat, not light)
• 370 ml vegetable broth
• 20 g raisins (or chopped dried apricots)
• 3 ml honey
• 3 g salt
• 180 g pearl couscous
• 3 eggs
• 1 flatbread
• 15 g butter
• 0.5 lemon
• 5 ml red wine vinegar
• black pepper (cracked)
• parsley (chopped)
• 0.5 preserved lemon (minced)
• 5 g harissa

Steps

1. Toast sliced almonds (14 g) in a dry pan over medium for ⏲ 3 minutes, shaking. Set aside.
2. Heat olive oil (45 ml) in a large pan over medium. Add onion (1) and carrots (2), cook ⏲ 3–4 minutes until soft.
3. Add garlic cloves (2), cumin (5 g), paprika (5 g), and cinnamon (1 g). Stir for ⏲ 30 seconds until fragrant.
4. Add tomato paste (15 g), stir ⏲ 1–2 minutes until it darkens.
5. Add red bell pepper (1), cauliflower (400 g), sweet potato (250 g), chickpeas (400 g), canned chopped tomatoes (400 g), coconut milk (400 ml), vegetable broth (100 ml), raisins (20 g), honey (3 ml), and salt (3 g). Stir and bring to a simmer.
6. Simmer lid off on low heat ⏲ 20–25 minutes, stirring occasionally. The sweet potato and cauliflower should be tender. Sauce should be thick and rich, not soupy — if too loose, simmer a few more minutes.
7. In the last 10 to 15 minutes of the simmer, prepare the grain. Bring vegetable broth (270 ml) to a boil in a pot with olive oil (15 ml) and a pinch of salt, add pearl couscous (180 g), simmer uncovered ⏲ 8–10 minutes until tender. Drain any excess broth.
8. While the stew finishes, fry eggs (3) sunny side up for ⏲ 3 minutes.
9. Wrap flatbread (1) in foil and warm in the oven at 150 °C for ⏲ 5 minutes, or toast briefly in a dry pan.
10. Off heat, stir butter (15 g), juice of lemon (0.5), and red wine vinegar (5 ml) into the stew. Add another about 3 g of salt and lots of black pepper. Taste hard — if it tastes flat, it needs more salt or acid. Adjust until each bite has clear savory plus bright plus sweet notes.
11. Plate: stew over grain, topping per bowl (egg, feta, or yogurt), toasted almonds, parsley. Stir the rind of preserved lemon (0.5) into adults' bowls only, OR offer harissa (5 g) at the table. Bread alongside.