North African Vegetable Stew with Harissa
A hearty bean and pasta stew finished with warm spices and a kick of heat
Why This Recipe Works
Using the earthy stems of Swiss chard alongside the leaves adds texture and ensures nothing goes to waste in this fragrant one-pot meal. The addition of small pasta and two types of beans makes for a satisfying, robust dinner that comes together in under an hour.
Instructions
Heat the oil in a Dutch oven over medium heat until it shimmers. Add the onion and chard stems and cook until softened and translucent, about 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 to coat the vegetables and toast the flour slightly.
Pour in the broth and add the carrots. Bring the liquid to a boil, then 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 until the vegetables and pasta are tender, about 10 to 15 minutes.
Remove the pot from the heat and stir in the parsley and a portion of the harissa. Season with salt and pepper to taste and serve hot, passing the remaining harissa at the table for those who want more heat.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days. Freezes well for up to 2 months.
Can I make this ahead of time?
The stew can be made 1 day ahead. Store in an airtight container in the refrigerator.
