Chickpea and Tahini Harissa Stew - alive magazine

Name: Chickpea and Tahini Harissa Stew - alive magazine
Ingredients: 1 Tbsp (15 mL) extra-virgin olive oil; 1 1/2 cups (350 mL) finely chopped onion; 1/2 cup (125 mL) finely chopped celery; 2 garlic cloves, peeled and finely chopped; 1 tsp (5 mL) cumin seeds; 2 tsp (10 mL) harissa paste; 2 tsp (10 mL) za’atar, or 1 tsp (5 mL) dried thyme; 1/2 tsp (2 mL) salt; 4 cups (1 L) low-sodium vegetable broth; 2 - 14 oz (398 mL) cans chickpeas, drained and rinsed; 2 cups (500 mL) peeled and finely diced sweet potato; 3 Tbsp (45 mL) tahini paste; 1 cup (250 mL) roasted red peppers; 1/3 cup (80 mL) chopped toasted walnuts

www.alive.com

Tahini adds richness to the broth of this satisfying plant-based stew that’s perfect for any nippy night. If possible, prepare this stew a day or two in advance…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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