3. Harissa Stew
What you need:
- 2 tbsp coconut oil
- Medium onion, minced
- 3 cloves minced garlic
- 1 ½ tsp of cumin
- 2 tsp of coriander
- 2 tsp curry powder
- Cinnamon stick
- 1 ½ tbsp of harissa
- 2 tbsp tomato paste
- 2 carrots, cut into half-inch pieces
- A pound of sweet potatoes, cut into half-inch cubes
- Salt and pepper to taste
- 28 ounce can of fire-roasted crushed tomatoes
- 4 cups chicken broth
- 3 bay leaves
- ¼ tsp of saffron threads
- 15 oz can of chickpeas, rinsed
- Bell pepper, diced
- 2 cups of couscous
- Garnish: finely chopped Italian parsley, grated lemon zest, olive oil
To make:
Heat a skillet or dutch oven over medium heat. Melt the coconut oil in the pan. Add in the onions and saute for about three minutes. Add in the garlic and cook for about a minute. Add in the cumin, coriander, curry powder, cinnamon stick, tomato paste, and the harissa. Saute for two more minutes.
Add in the sweet potatoes, carrots, salt, pepper, and crushed tomatoes. Cook until fragrant and then add in the bay leaves and the broth. Bring to a simmer and cook until the carrots and potatoes are slightly cooked down about ten minutes. Reduce the heat and simmer for about 20 minutes. Cook the couscous. Add the saffron and chickpeas to the pot and cover. Cook for ten more minutes. Add in the pepper. Remove the cinnamon stick and bay leaves and then add in the couscous. Ladle into bowls and top with parsley and lemon zest.