Hearty Chickpea and Sweet Potato Stew with Harissa and Barley
Yes, I have been on a soup kick. But it is seriously cold here in Southern California! It was in the thirties last night and not even reaching sixty degrees today! This is a super hearty, filling soup that I know you’ll like.
Harissa is a secret weapon that I like to pull out of my fridge when I’m short on time but need some good complex, spicy flavors. It is a Tunisian chili paste, (kind of like the sambal of Thai cooking) that is made with garlic, serrano peppers, roasted red peppers, coriander and saffron. Heck yeah! It is packed with the good stuff!
This stew is a little spicy, but not too bad. You can add more harissa for a spicier dish if you want but taste as you go because different brands will have higher levels of spice. I like the Trader Joe’s brand and I find that it is a really nice level of heat.
I finish the stew with fresh parsley to add freshness and a touch of honey to round out the spice of the harissa.
Have fun!
- 2 Tbsp oil of choice (I used coconut oil)
- 1 small white onion, chopped fine
- 3 cloves garlic, chopped fine
- 3-4 carrots, washed and chopped into 1/2 inch thick coins
- 1 cup peeled and chopped sweet potatoes
- 1-2 stalks celery, chopped
- 1 cup dry chickpeas soaked overnight (or one can drained and rinsed)
- 1 Tbsp tomato paste
- 1 Tbsp cumin
- 2 Tbsp (more to taste) harissa
- 1 quart good stock
- 1 cup uncooked barley
- kosher salt and fresh ground black pepper to taste
- 1/2 cup chopped fresh parsley
- honey to garnish
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Heat a large bottomed stock pot heat over medium, and add oil. When oil is hot add the onions, garlic, carrots, celery and sweet potato. Stir together.
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Stirring frequently, cook until onions are translucent about 5 minutes.
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Add chickpeas, tomato paste, harissa and cumin and stir together with vegetables. Cook for about 1 minute stirring the whole time to cook out the metallic taste of the tomatoes.
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Add stock and barley to the pot. Bring to a boil and then reduce to a simmer and cook, covered about 30 minutes until the barley is soft. Stir every so often to keep things from sticking to the bottom on the pot.
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Remove from heat, add parsley and stir together. Season with salt and pepper and ladle into bowls. Drizzle with a touch of honey and serve right away.
I like to use dry chickpeas in my recipes because the texture is so much better than the canned ones. I like to soak a whole batch overnight and then freeze whatever I don't use right away. This keeps you from having to think about soaking beans a whole day in advance.
