Tunisian chickpea stew with carrots and kale
A North African inspired stew which hearty and delicious and goes so well with some crusty bread to scoop up all the goodness or served over couscous
Tunisian chickpea stew with carrots and kale
A North African inspired stew which hearty and delicious and goes so well with some crusty bread to scoop up all the goodness or served over couscous
Cooking Instructions
- 1
Heat oil in a large Dutch oven or heavy bottomed pan. Sauté the onions until translucent.
- 2
Add carrots, garlic, sage, salt and pepper and cook stirring for 5min.
- 3
Add all the spice powders and tomato paste and cook until the tomato paste doesn’t smell raw anymore.
- 4
Add the chopped tomatoes and wine. Cook while scraping down all the brown bits. Boil until it reduces by half.
- 5
Add the broth followed by the chickpeas and kale. Bring to a simmer and cover and cook for 10-15min. Check seasoning. Add harissa paste and stir in in. Remove from heat.
- 6
Swirl in the labneh or Greek yoghurt on top. You can skip it to keep in vegan and instead drizzle some olive oil on top.
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