Moroccan · dinner
Chickpea Tagine-Style Stew with Harissa
A pantry-friendly Moroccan finish to the week, with vegetables, whole-grain couscous and warm spice.
- Total time
- 30 min
- Serves
- 2
- Est. cost
- $15
Ingredients
For 2 servings
Cans & jars
- canned chickpeas1 can
- canned diced tomatoes1 can
Produce
- carrot2 piece
- zucchini1 piece
- baby spinach2 oz
- fresh cilantro1 bunch
Spices
- ras el hanout1 ½ tsp
Sauces & condiments
- harissa paste1 tbsp
Pantry & grains
- whole-wheat couscous¾ cup
- golden raisins2 tbsp
- olive oil1 tbsp
Method
- 1
Heat oil in a wide pot over medium. Cook sliced carrots 4 minutes.
- 2
Add ras el hanout and harissa; stir 30 seconds.
- 3
Add tomatoes, drained chickpeas, raisins and 1/2 cup water; simmer 10 minutes.
- 4
Add zucchini and cook 5 minutes until tender.
- 5
Soak couscous in 3/4 cup boiling water, covered, 5 minutes; fluff.
- 6
Stir spinach into the stew until wilted; serve over couscous with cilantro.
Kitchen note
Harissa is spicy; start with 2 tsp and add more at the table.Approximate per serving: 520 calories, 20g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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