Moroccan Chickpea Stew

Ingredients

2 tbsp olive oil extra virgin
1 onion chopped
3 cloves garlic minced
2 carrots diced
1 russet potato chopped into 1″ pieces
2 tbsp tomato paste
1 tbsp harissa
1/2 tsp cinnamon
1/2 tsp cumin
1 tsp paprika
1/2 tsp coriander
1/2 tsp turmeric
1 tsp salt
15 oz chopped tomatoes canned
15 oz chickpeas canned
6 cups canned vegetable stock
1 lemon juice of
1/2 cup cilantro chopped

Preparation

Heat olive oil in a large pot over medium heat.

Saute onion until translucent and starts turning golden.

Add in garlic and cook for a minute.

Add in carrot and potatoes. Stir well to combine.

To the carrots and potatoes, add the tomato paste, harissa, cinnamon, cumin, paprika, coriander, turmeric and salt.

Add the canned tomatoes and chickpeas and give the stew a nice stir.

Pour in the vegetable stock and bring the stew to a simmer.

Cover and cook for about 30 minutes until the potatoes are fully cooked.

Take the lid off, add the lemon juice and cilantro.

Stir and serve warm.