Harissa Chickpea Stew

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 medium red onion, diced
• 1 large sweet potato, peeled and cubed
• 1 large carrot, peeled and cubed
• 2 garlic cloves, finely chopped
• 1 tbsp finely chopped fresh ginger
• 0.5 cup tightly packed fresh cilantro
• 1 tsp kosher salt
• 0.5 tsp freshly ground black pepper
• 2 tbsp harissa
• 2 tsp ground cumin
• 1 cinnamon stick
• 2 (28-oz) cans diced tomatoes
• 4 cups vegetable stock
• 1 (15.5-oz) can chickpeas, drained and rinsed
• 0.33 cup dried apricots, roughly chopped
• 3 cups baby spinach

Instructions

1. Heat olive oil in a large pot over medium. Sauté onion about 6 min until translucent. Add sweet potato and carrot; cook about 8 min until softened. Stir in garlic, ginger, and cilantro stems; season with salt and pepper. Add harissa, cumin, and cinnamon stick; cook about 1 min until fragrant. Pour in diced tomatoes and stock. Bring to a boil, simmer 30 min. Add chickpeas and apricots; cook 10 min more.
2. Stir in spinach and cook about 2 min until wilted. Season with salt to taste, garnish with cilantro leaves, and serve.

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