Harissa Chickpea Stew with Naan

Ingredients

• Onions

  Raw

  1 medium or 110g

• Harissa

  New York Shuk

  1 Tbsp or 12g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Carrots

  Raw

  6 medium or 366g

• Spinach

  Raw

  1 cup or 30g

• Water

  Plain, clean water

  1 cup or 237g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  4 cup or 960g

• Dates

  Medjool

  4 date, pitted or 96g

• Bread, naan, plain, commercially prepared, refrigerated

  4 piece or 360g

Directions

1. Cook the chopped onion in a pan over medium heat with a splash of water until soft, about 5-10 minutes.
2. Add the harissa paste, salt, and black pepper. Mix well, then add the diced tomatoes, carrots, spinach, and water.
3. Bring to a boil, then reduce the heat to low and simmer for 20 minutes or until the carrots are tender.
4. Add the chickpeas and chopped dates to the stew and cook for an additional 5 minutes. Taste and adjust seasoning with more salt and pepper if needed.
5. Serve the stew with toasted naan bread.

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