Tunisian Chickpea Stew with Carrots, Tops and Harissa

feastingathome.com

Red Abarth

3 tablepoons olive oil

1 onion, diced

3 large carrots, peeled and cut into ½ inch thick half moons (and their tops, chopped -tops are optional)

6 cloves garlic, rough chopped

1 tablespoon fresh thyme or sage (or sub a couple bay leaves)

¾ teaspoon salt

½ teaspoon pepper

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon smoked paprika

1 teaspoon turmeric ( or use freshly grated )

1 teaspoon fennel seeds

2 tablespoons tomato paste

2 medium tomatoes- diced

1 cup white wine

4 cups veggie broth or chicken stock

4 cups cooked chickpeas ( pre-cook 1 1/5 cups dried- or 3 cans,drained)

1 bunch lacinato kale, chopped into 1 to 2 inch ribbons.

1 cup carrot tops, optional, chopped

Garnish with- a drizzle of olive oil, or a swirl of plain greek yogurt ( or sour cream, or labneh ) and a drizzle of Harissa Paste.

Quick harissa paste

¾ cup olive oil

1 teaspoon vinegar (apple cider, red or white wine)

2 tablespoons plus two teaspoons cumin

2 tablespoons plus two teaspoons smoked paprika

1 ¾ teaspoons cayenne or chipotle powder

1 ¾ teaspoons salt

12 garlic cloves

Directions at feastingathome.com

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