Mediterranean Harissa Chickpea Stew with Lemon-Olive Oil

Ingredients

• 2 tbsp olive oil
• 1 medium onion
• 3 cloves garlic
• 2 medium carrots
• 1 medium red bell pepper
• 2 tbsp harissa paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 cups chickpeas (canned, drained and rinsed)
• 3 cups vegetable broth
• 1 cup crushed tomatoes
• 1 pc bay leaf
• 1 pc lemon
• 1/4 cup kalamata or green olives (pitted, chopped)
• 2 tbsp fresh parsley (chopped)(optional)
• 1/2 tsp salt(optional)
• 1/4 tsp black pepper(optional)

Instructions

1. 1

   Prep (20 minutes): Dice the onion, mince the garlic, and chop carrots and bell pepper into bite-size pieces. Drain and rinse the chickpeas. Zest and juice the lemon; chop the olives.

2. 2

   Sauté base (about 10 minutes): In a heavy pot, heat olive oil over medium heat. Add onion and carrots and cook until beginning to soften, 5–7 minutes. Stir in garlic, bell pepper, cumin, and smoked paprika for 1 minute.

3. 3

   Build the stew (about 10 minutes): Add harissa paste and stir to coat the vegetables, cooking 1–2 minutes. Add crushed tomatoes, vegetable broth, bay leaf, and chickpeas. Bring to a simmer.

4. 4

   Hard, slow-simmer (60 minutes total cook time): Reduce heat to low and simmer, uncovered or partially covered, stirring occasionally, until vegetables are tender and flavors deepen, about 50–55 minutes (for a total cook time of ~60 minutes). Season with salt and black pepper to taste.

5. 5

   Lemon-olive oil finish (last 5 minutes): Stir in lemon zest, lemon juice, and chopped olives. If using parsley, fold it in at the end. Simmer 2–3 minutes, then serve hot.