© Fredrika Stjärne
Active Time
35 MIN
Total Time
35 MIN
Yield
Serves : 4

“Talk about Meatless Monday!” says Cathal Armstrong, chef at Restaurant Eve in Alexandria, Virginia. “This is a great vegetable dish that I cooked for the CEO of Whole Foods.” He gives the stew heft with fingerling potatoes and chickpeas, creaminess with coconut milk and subtle heat with harissa. Slideshow: More Warming Soup Recipes

How to Make It

Step 1    

In a large saucepan, heat the olive oil. Add the onions and bell pepper and cook over moderately high heat, stirring, until browned, about 5 minutes. Add the potatoes, garlic, ginger and harissa and cook, stirring, until the harissa darkens, about 2 minutes. Add the stock and chickpeas and bring to a boil. Cover and simmer over moderately low heat until the potatoes are tender, 12 to 14 minutes.

Step 2    

Add the coconut milk and bring to a simmer. Stir in the lemon juice and season with salt and pepper. Sprinkle the stew with the cilantro and serve with toasted bread.

You May Like

DELICIOUS DEAL

12 ISSUES FOR JUST $12

Sign Up for Our Newsletter

Keeping you in the know on all the latest & greatest food and travel news, and other special offers.