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Categories:
olive oil pearl onionsblanched red bell pepper potatoes garlic fresh ginger chicken stock chickpeas unsweetened coconut milk lemon juice salt freshly ground pepper cilantro flatbread
Viewed: 36 - Published at: 6 years agoIngredients
- 2 tablespoons olive oil
- 1 cup pearl onionsblanched, peeled (or thawed frozen) and halved
- 1 red bell pepper, diced
- 1/2 pound fingerling potatoes, halved lengthwise
- 2 garlic cloves, minced
- 1 tablespoon finely chopped peeled fresh ginger
- 1 tablespoon harissa (North African chile paste)
- 3 cups chicken stock or low-sodium broth
- One 15-ounce can chickpeas, drained and rinsed
- 3/4 cup unsweetened coconut milk
- 2 tablespoons fresh lemon juice
- Salt
- Freshly ground pepper
- 1 tablespoon minced cilantro
- Toasted flatbread, for serving
Method
- In a large saucepan, heat the olive oil.
- Add the onions and bell pepper and cook over moderately high heat, stirring, until browned, about 5 minutes.
- Add the potatoes, garlic, ginger and harissa and cook, stirring, until the harissa darkens, about 2 minutes.
- Add the stock and chickpeas and bring to a boil.
- Cover and simmer over moderately low heat until the potatoes are tender, 12 to 14 minutes.
- Add the coconut milk and bring to a simmer.
- Stir in the lemon juice and season with salt and pepper.
- Sprinkle the stew with the cilantro and serve with toasted bread.
