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Export 25 ingredients for grocery delivery
Step 1
In a large heavy bottom pot or Dutch oven, heat the oil over medium-high heat.
Step 2
Add the onion, and saute 2-3 minutes until fragrant. Lower heat to medium, add the carrots and garlic, thyme and salt and pepper and sauté 6-7 minutes, stirring often.
Step 3
Add the cumin, coriander, smoked paprika, turmeric, fennel seeds and tomato paste, and saute until the paste darkens about 2 minutes.
Step 4
Add the tomatoes and wine. Bring to a boil, scraping up the brown bits. Reduce by half, about 5 minutes.
Step 5
Add the broth or stock.
Step 6
Add the chickpeas, kale and carrot tops, bring to a simmer, and simmer on med-low heat 10-15 minutes.
Step 7
Taste for salt, adjust and add more if necessary.
Step 8
Swirl a teaspoon of harissa paste at a time for added flavor ( Alternatively, you could add it to individual bowls)
Step 9
To serve, divide among bowls and either drizzle with olive oil, or swirl in yogurt, and a little more harissa to taste. Serve with crusty bread.
Step 10
To make the Quick Harissa Paste– Place oil and vinegar in a blender, then gradually add spices, salt and garlic until all is blended well. Store in a jar in the fridge- up to 2 weeks. Makes ¾ cup.
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