Vegetable and Bean Stew with Harissa

Name: Vegetable and Bean Stew with Harissa
Yield: Serves 6 to 8
Cuisine: Africa & Middle-East, African
Ingredients: 5 tablespoons, extra-virgin olive oil; 1 1/2 tablespoons, sweet paprika; 4 medium, garlic cloves, minced or pressed through a garlic press (about 4 teaspoons); 2 teaspoons, ground coriander; 3/4 teaspoon, ground cumin; 1/4 teaspoon, cayenne pepper; 1/8 teaspoon, salt; 1 tablespoon, extra-virgin olive oil; 1 medium, onion, minced; 1/2 large bunch, Swiss chard (about 8 ounces), stems and leaves separated, stems chopped fine, and leaves sliced 1/2 inch thick (see illustrations below); 4 medium, garlic cloves, minced or pressed through a garlic press (about 4 teaspoons); 1 teaspoon, ground cumin; 1/2 teaspoon, sweet paprika; 1/2 teaspoon, ground coriander; 1/4 teaspoon, ground cinnamon; 2 tablespoons, tomato paste; 2 tablespoons, unbleached all-purpose flour; 7 cups, vegetable broth; 2 , carrots, peeled and cut into 1/2-inch pieces; 1 (15-ounce) can, chickpeas, drained and rinsed; 1 (15-ounce) can butter, beans, drained and rinsed; 1/2 cup, ditalini pasta; 1/3 cup, minced fresh parsley leaves; , Salt and ground black pepper

Main Courses
Africa & Middle-East
African
Pasta, Grains, Rice & Beans
Beans
Vegan
Vegetarian
Stews

Harissa is the key to creating this vegetable stew that has as much depth, complexity, and richness as its meat-laden counterparts.

SERVES 6 to 8

Why This Recipe Works

This is a members' feature.