Reader Survey Outcomes
After I did my reader survey, fairly just a few of you requested me to jot down extra in regards to the merchandise I exploit on a regular basis in my kitchen. Some individuals even requested that I take pictures of the within of my fridge. That was humorous to me, as a result of I had thought of doing one thing like that earlier than and I believed, “Individuals are going to suppose I’m nuts.” However apparently not! I assume I’ll must put collectively a publish like that quickly, though actually, there’s not that a lot to see. I hold a complete lot of fruit and veggies available and then all of the racks on the fridge door are jam full of sauces and condiments. It’s like a United Nations of sizzling sauces all up in my fridge.
I’ve positively come a great distance from the woman who grew up considering that Tombstone frozen pizza was unbearably spicy. Now I like spicy meals! And I add sizzling sauce to so many dishes—sriracha on salad (don’t knock it in case you haven’t tried it!), Cholula on tacos, harissa in soups. All sizzling sauces aren’t created equal and I’ve come to understand how some are candy, some are garlicky; some have a sluggish heat that creeps up on you, whereas others pack a right away punch. Hooray for decent sauces!
Harissa is a sizzling sauce that’s typically utilized in Tunisian and Moroccan meals. It’s a flavorful mixture of chili peppers, garlic, olive oil, and spices. I’ve discovered that completely different manufacturers have completely different ranges of warmth—some excellent, others virtually unbearably sizzling. Some are thick like a paste, others are extra saucy. As a result of there’s such all kinds in formulations for harissa, once you use it in a recipe, it’s finest so as to add slightly, style, then add extra as wanted.
When Mina Harissa requested me to develop a recipe utilizing their merchandise I used to be excited as a result of their harissa is my favourite harissa. The spice stage is ideal of their Spicy harissa and I just like the consistency of it too—it’s extra of a sauce than a paste. Mina harissa is made with solely 6 elements and it’s all pure, so in contrast to numerous different sizzling sauces, there aren’t any preservatives or meals coloring in it. Just a few teaspoons will perk up a soup or add a welcome kick to your subsequent batch of roasted potatoes.
Concerning the Recipe
Because it’s beginning to get slightly chilly out (I wore a cardigan the opposite day—yay for cardigan climate!), I believed a Moroccan-inspired Chickpea and Spinach Stew can be the proper recipe for this harissa. This stew is nice by itself, however it’s nice once you add the harissa and an enormous squeeze of lemon juice. (Don’t skip the lemon juice!) The warmth of the sauce is a sluggish one—at first, the stew doesn’t appear spicy, however each spoonful offers you slightly extra warmth. We had this over complete wheat couscous, however rice, quinoa, or some other grain you’ve available would work too.
Oh, and bonus: in case you serve this over couscous, dinner is finished in about 25 minutes!
Spicy Chickpea and Spinach Stew
Harissa is a Moroccan sizzling sauce made with chili peppers, garlic, olive oil, and spices. It offers this stew a sluggish warmth, making it the proper dinner for a cold fall night.
- Prep Time: 5 minutes
- Prepare dinner Time: 20 minutes
- Whole Time: 25 minutes
- Yield: 4-6 servings
- 1 tbsp olive oil
- 1 medium onion, diced
- three cloves garlic, minced
- half tsp floor cumin
- 2 (14.5 oz) cans chickpeas, drained and rinsed (or three cups cooked chickpeas)
- 1 (14.5 oz) can crushed tomatoes
- half cup vegetable broth
- 1 tbsp harissa (I used Spicy Mina Harissa)
- 1 (6 oz) bag child spinach
- salt and pepper, to style
- lemon wedges and couscous or rice, for serving
- Warmth the oil in a Dutch oven over medium warmth.
- Add the onion and cook dinner till softened, 5–7 minutes.
- Stir within the garlic and cumin and cook dinner for a minute, till aromatic.
- Add the chickpeas, tomatoes, and broth.
- Deliver the stew to a boil, then cut back warmth to low and simmer, partially lined, for 10 minutes.
- Add the harissa and spinach to the pot and stir till the spinach has wilted.
- Take away from warmth and season with salt and pepper to style.
- Serve over couscous or rice with lemon wedges.
Completely different manufacturers of harissa can fluctuate quite a bit in spice stage. You would possibly wish to begin out with a teaspoon or much less and add extra to style.
Disclosure: Mina compensated me for the time spent creating and photographing this recipe. Sponsored Recipes are a once-a-month characteristic on Oh My Veggies—my sponsors assist make this weblog doable!
This publish was initially revealed on 19 September 2013.