Harissa Chickpea Stew with Yogurt Sauce (adapted from The Kitchn)
Serves at least 4
For the stew:
1/2 onion, minced
2 cloves garlic, minced
2 tsp ground cumin
2 tsp harissa paste
1 tsp tomato paste
1 tsp smoked paprika
1/2 tsp ground cinnamon
Salt and pepper
2 cups cooked chickpeas, drained (about 1-1/2 cans)
14.5 ounce can diced tomatoes
Whole grains tossed with a little olive oil (I used half-and-half Trader Joe's quick-cooking barley and farro, but quinoa, bulger, brown rice, etc. would all be great)
Yogurt sauce (plain Greek yogurt + lemon juice + chives or other fresh herbs + S and P)
Fresh vegetables (I used thinly sliced fennel and sliced avocado; fresh herbs would also be good)
1. Heat a good glug of olive oil in a large skillet. When it's hot, add the onion and saute until softened and lightly browned, 15-20 minutes or so.
2. Add a little more oil if the skillet needs it, and then add the garlic, cumin, harissa paste, paprika, and cinnamon. Season with about 3/4 tsp salt and several grinds of pepper. Cook for 1-2 minutes until the spices are a bit toasty.
3. Add the chickpeas and tomatoes, along with a bit of water if the stew seems to need it. Bring to a boil, and then reduce to a simmer. Simmer 15-20 minutes, adding water if needed to get your desired consistency. Taste and adjust seasoning.
4. To serve, start with a layer of grains, top with the chickpea stew, and then finish with yogurt sauce and fresh vegetables.