Name: Harissa Chickpea Stew
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Vegetable oil - 1 tablespoon; Onion, chopped - 1 medium; Garlic, minced - 2 cloves; Ras el hanout spice blend - 4 teaspoons; Harissa paste - 1 tablespoon; Salt - ½ teaspoon; Fire-roasted diced tomatoes, undrained - 1 (15 ounce) can; Chickpeas, drained - 1 (15 ounce) can; Low-sodium vegetable broth - ½ cup; Chopped fresh cilantro - ¼ cup; Hot cooked white basmati rice - 3 cups; Eggs, cooked sunny side up - 4 large; Za'atar, or more to taste - 1 pinch

Ingredients for - Harissa Chickpea Stew

1. Vegetable oil 1 tablespoon

2. Onion, chopped 1 medium

3. Garlic, minced 2 cloves

4. Ras el hanout spice blend 4 teaspoons

5. Harissa paste 1 tablespoon

6. Salt ½ teaspoon

7. Fire-roasted diced tomatoes, undrained 1 (15 ounce) can

8. Chickpeas, drained 1 (15 ounce) can

9. Low-sodium vegetable broth ½ cup

10. Chopped fresh cilantro ¼ cup

11. Hot cooked white basmati rice 3 cups

12. Eggs, cooked sunny side up 4 large

13. Za'atar, or more to taste 1 pinch

How to cook deliciously - Harissa Chickpea Stew

1 . Stage

Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in ras el hanout, harissa, and salt. Cook about 30 seconds more. Add tomatoes, chickpeas, and broth. Bring to a boil; reduce heat and simmer, covered, until flavors meld and ingredients are heated through, about 10 minutes. Stir in cilantro.

2 . Stage

Serve stew over rice. Top with an egg and sprinkle with za'atar.