harissa vegetarian recipe

This vegan stew is so hearty and cozily spiced. Thick with chickpeas, sweet potatoes, tomatoes, and spinach - so satisfying with a scoop of quinoa or brown rice.

Moroccan Chickpea &amp; Sweet Potato Stew

olive oil

onion

garlic

cumin

coriander

sweet potato (about 8 ounces, peeled and diced)

salt

chickpeas,

tomatoes

water broth

baby spinach

harissa*

Lemon wedges

parsley (for garnish)

Freekah, couscous, rice, or quinoa (cooked)

Heat the oil in a large pot over medium heat. Add the onion and cook until it has softened, 5-7 minutes.

Add the garlic, cumin, and coriander and cook until fragrant, about 1 minute. Stir in the sweet potato, chickpeas, tomatoes, and water or broth.

Bring the mixture to a slow boil, then reduce heat to low and simmer, partially covered, for 15 minutes, or until the sweet potatoes are tender.

Add the harissa and spinach to the pot and stir until the spinach is wilted. Remove from heat and season with salt to taste.

Serve over your grain of choice with lemon wedges and chopped parsley sprinkled over the top.

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The most viewed harissa vegetarian recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Moroccan Chickpea &amp; Sweet Potat...

The most viewed harissa vegetarian recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Moroccan Chickpea & Sweet Potat...