Gluten-Free Tunisian Chickpea and Vegetable Stew

Instructions

1. 1Place a large heavy-bottomed pot over medium heat, which is about 175°C. Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 medium onion, 2 medium carrots, and 2 stalks of celery. Cook, stirring occasionally, until the vegetables are softened, which should take about 5 to 7 minutes.
2. 2Add the 4 cloves of garlic to the pot and cook for 1 minute more, until fragrant. Then, add the 2 cups of chickpeas, 1 medium sweet potato (peeled and cut into 2.54 cm cubes), about 410 g of canned diced tomatoes, 4 cups of vegetable broth, 1 tablespoon of harissa paste, 1 teaspoon of cumin, 1 teaspoon of coriander, and 0.5 teaspoon of turmeric. Stir everything together.
3. 3Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the 2.54 cm cubes of sweet potato are tender when pierced with a fork.
4. 4Stir in the 2 cups of spinach and cook for 1 to 2 minutes, just until the spinach has wilted into the stew.
5. 5Remove the pot from the heat. Stir in the 1 tablespoon of lemon juice. Taste the stew and add salt and pepper if you think it needs it.
6. 6Serve the 2 cups of gluten-free Tunisian chickpea and vegetable stew hot.

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