Spicy Chickpea & Spinach Stew with HarissaSponsored RecipeThisSpicy Chickpea and Spinach Stew dish comes together in about 25 minutes. Serve it over couscous for a simple, tasty vegetarian supper!

ReaderSurvey Results

When I did my reader study, numerous of you asked me to compose more about the items I utilize daily in my cooking area. Some individuals even asked for that I take images of the within my fridge. That was amusing to me, since I had actually thought of doing something like that prior to and I believed, “People are going to think I’m nuts.” But obviously not! I think I’ll need to create a post like that quickly, although actually, there’s not that much to see. I keep a lot of fruit and veggies on hand and then all the racks on the fridge door are jam loaded with sauces and dressings. It’s like a United Nations of hot sauces all up in my refrigerator.

I have absolutely come a long method from the woman who matured believing that Tombstone frozen pizza was unbearably spicy. Now I like spicy foods! And I include hot sauce to numerous meals– sriracha on salad (do not knock it if you have not attempted it!), Cholula on tacos, harissa in soups. All hot sauces are not produced equivalent and I’ve concerned value how some are sweet, some are garlicky; some have a sluggish heat that approaches on you, while others load an instant punch. Hooray for hot sauces!

Mina Harissa

What is Harissa?

Harissa is a hot sauce that’s typically utilized in Tunisian and Moroccan food. It’s a tasty mix of chili peppers, garlic, olive oil, and spices. I’ve discovered that various brand names have various levels of heat– some perfect, others nearly unbearably hot. Some are thick like a paste, others are more saucy. Because there’s such a variety in solutions for harissa, when you utilize it in a dish, it’s finest to include a little, taste, then include more as required.

WhenMina Harissa asked me to establish a dish utilizing their items I was delighted since their harissa is my preferred harissa. The spice level is ideal in their Spicy harissa and I like the consistency of it too– it’s more of a sauce than a paste. Mina harissa is made with just 6 components and it’s natural, so unlike a great deal of other hot sauces, there are no preservatives or food coloring in it. A couple of teaspoons will liven up a soup or include a welcome kick to your next batch of roasted potatoes.

Spicy Chickpea & Spinach Stew with Harissa

About the Recipe

Since it’s beginning to get a little cold out (I used a cardigan a few days ago– yay for cardigan weather condition!), I believed a Moroccan- influenced Chickpea and Spinach Stew would be the ideal dish for this harissa. This stew is great by itself, however it’s excellent when you include the harissa and a huge capture of lemon juice. (Don’ t avoid the lemon juice!) The heat of the sauce is a sluggish one– initially, the stew does not appear spicy, however every spoonful offers you a little bit more heat. We had this over entire wheat couscous, however rice, quinoa, or any other grain you have on hand would work too.

Oh, and reward: if you serve this over couscous, supper is carried out in about 25 minutes!


SpicyChickpea and Spinach Stew

Spicy Chickpea & Spinach Stew Recipe


Harissa is a Moroccan hot sauce made with chili peppers, garlic, olive oil, and spices. It offers this stew a sluggish heat, making it the ideal supper for a cold fall night.

  • PrepTime: 5 minutes
  • CookTime: 20 minutes
  • TotalTime: 25 minutes
  • Yield: 4-6 portions


  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 2 (145 oz) cans chickpeas, drained pipes and rinsed (or 3 cups prepared chickpeas)
  • 1 (145 oz) can crushed tomatoes
  • 1/2 cup veggie broth
  • 1 tablespoon harissa (I utilized Spicy Mina Harissa)
  • 1 (6 oz) bag child spinach
  • salt and pepper, to taste
  • lemon wedges and couscous or rice, for serving


  1. Heat the oil in a Dutch oven over medium heat.
  2. Add the onion and cook till softened, 5– 7 minutes.
  3. Stir in the garlic and cumin and cook for a minute, till aromatic.
  4. Add the chickpeas, tomatoes, and broth.
  5. Bring the stew to a boil, then decrease heat to low and simmer, partly covered, for 10 minutes.
  6. Add the harissa and spinach to the pot and stir till the spinach has actually wilted.
  7. Remove from heat and season with salt and pepper to taste.
  8. Serve over couscous or rice with lemon wedges.


Different brand names of harissa can differ a lot in spice level. You may wish to begin with a teaspoon or less and include more to taste.

Disclosure: Mina compensated me for the time invested establishing and photographing this dish. Sponsored Recipes are a once-a-month function on Oh My Veggies– my sponsors assist make this blog site possible!

This post was initially released on 19 September 2013.



Kiersten is the creator and editor of Oh My Veggies.

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