Smoky Moroccan Chickpea Stew

• portioner: 3 servings

Ingredienser

2 14oz cans of chickpeas, drained & rinsed (2 400g cans)

1 tbsp olive oil (15 ml)

1 small yellow onion, diced

1 green bell pepper, diced

4 garlic cloves, thinly sliced

2 tbsp tomato paste (30 ml)

1/3 cup harissa paste **** see note

1 16 oz can light coconut milk (475 ml)

1 tsp Diamond Crystal kosher salt, plus additional to taste (large pinch)

Fresh cracked black pepper, to taste

Lemon zest, flaky Maldon salt, and parsley for garnish (all optional)

Note: Most of the flavor in this recipe comes from the harissa paste, and these vary widely between brands. They generally fall into two major categories: lighter saucy roasted red pepper versions like from Mina vs thicker spice heavy pastes like Elfassy. I used the former for this recipe and would advise you do the same.

Recipe continued in comments section.