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Harissa-Spiced Tomato and Chickpea Stew

This homey dish can be as spicy — or not– as you like, depending on the amount of harissa you use. We like to use the suggested amount, and we like to serve this with naan, either home-made or purchased, to sop up the flavorful juices. Add a green salad alongside and a delicious supper is on the table, quickly and easily!

Harissa-Spiced Tomato and Chickpea Stew

1 red onion, sliced
1 red bell pepper, deseeded and sliced
1 tbs. olive oil
2 garlic cloves, minced
2½ tbs. harissa
14 oz. can chopped tomatoes
1½ cups vegetable stock
14 oz. can chickpeas, rinsed and drained
1 tsp. honey
juice of ½ lemon
small bunch cilantro, roughly chopped
couscous, to serve

Sauté the red onion and bell pepper together in a large skillet with the olive oil for 10 minutes until starting to soften. Stir in the garlic and harissa, and cook for 2 minutes more. Add in the tomatoes, stock, chickpeas, and some salt and freshly ground black pepper, then simmer for 20 minutes.

Remove from the heat and add the honey, lemon juice, and cilantro. Serve with couscous.

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