Tunisian chickpea stew
Ingredients
- 1 onion, diced
- 3 large carrots, peeled and cut
- 6 cloves garlic, rough chopped
- 1 tbsp fresh thyme
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp fennel seeds
- 2 tbsp tomato paste
- 2 medium tomatoes, diced
- 1 cup white wine
- 4 cups vegetable stock
- ½ tsp salt
- 2 cans chickpeas
- 1 bunch kale, chopped
- Pomegranate seeds
- Harissa paste
- Bread
- Coconut yogurt
Steps
- In the wok heat the oil over medium high heat.
- Add the onion, carrot and garlic and season well with salt and pepper then sauté until tender.
- Add the cumin, coriander, paprika, turmeric, fennel seeds and tomato paste.
- Add the tomatoes and wine. Bring to a boil, scrapping up the brown bits. Reduce by roughly half.
- Add the stock, chickpeas and kale and simmer for 10-15 minutes.
- Swirl a teaspoon of harissa paste at a time for added flavour.