Harissa Chickpea Stew
Description
This harissa chickpea stew simmered in a spiced broth and served over rice with eggs is comfort food done right.
Ingredients
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1 tablespoon vegetable oil
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1 medium onion, chopped
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2 cloves garlic, minced
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4 teaspoons ras el hanout spice blend
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1 tablespoon harissa paste
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1/2 teaspoon salt
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1 (15 ounce) can fire-roasted diced tomatoes, undrained
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1 (15 ounce) can chickpeas, drained
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1/2 cup low-sodium vegetable broth
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1/4 cup chopped fresh cilantro
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3 cups hot cooked white basmati rice
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4 large eggs, cooked sunny side up
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1 pinch za'atar, or more to taste
Directions
1
Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in ras el hanout, harissa, and salt. Cook about 30 seconds more. Add tomatoes, chickpeas, and broth. Bring to a boil; reduce heat and simmer, covered, until flavors meld and ingredients are heated through, about 10 minutes. Stir in cilantro.
2
Serve stew over rice. Top with an egg and sprinkle with za'atar.