Moroccan Vegetable Stew with Harissa and Pasta
A hearty, spiced stew finished with the bright heat of harissa
Why This Recipe Works
This robust stew relies on a blend of warm spices and harissa to create depth in under an hour. Separating the chard stems from the leaves is the key technique here, ensuring the stems soften fully while the leaves remain vibrant.
Instructions
Heat the oil in a Dutch oven over medium heat until it shimmers. Add the onion and chard stems and cook until softened, 5 to 7 minutes. Stir in the garlic, cumin, paprika, coriander, and cinnamon and cook until fragrant.
Stir in the tomato paste and flour and cook for 1 minute, allowing the paste to darken slightly and the flour to toast.
Stir in the broth and carrots and bring the liquid to a boil. Reduce the heat to a gentle simmer and cook for 10 minutes.
Stir in the chard leaves, chickpeas, butter beans, and pasta. Continue to simmer for 10 to 15 minutes, until the pasta is tender and the carrots are soft.
Remove the pot from the heat and stir in the parsley and harissa. Season with salt and pepper to taste and serve warm, passing additional harissa at the table.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container for up to 3 days; the pasta will continue to absorb liquid, so you may need to add a splash of broth when reheating.
