Tunisian Lentil Stew with Crispy Chickpeas

In this post: Tunisian Lentil Stew with Crispy Chickpeas (slow cooker recipe)

This hearty and healthy Tunisian Lentil Stew with Crispy Chickpeas couldn’t be easier to make – it’s delightfully simple and comes together in a flash. Some days are destined for slow cooker meals, and yesterday, for me, was one of them. I didn’t have it in me to prepare the enchiladas that I’d planned, so I opted for something a bit faster, and whipped up a batch of this delicious and massively low-maintenance Tunisian-style stew instead. The ingredient list may look a little lengthy to you at first blush, but most are things that you probably already have on hand (spices, olive oil, garlic, onions, pepper, etc.) and all you have to do is throw everything in the slow cooker and go about your business. Yes, this is one of THOSE recipes.

It happens to be vegetarian and, if you nix the cheese and yogurt, it’s suddenly a vegan thing. I enjoy recipes that conjure up the feeling that I might be somewhere deliciously exotic and warm – and this recipe accomplishes that. It’s the tell-tale combo of gorgeous North African spices that get the credit – the cinnamon, cumin, turmeric, and coriander play so well together. I also like to add a generous couple of teaspoons of smoked paprika to the mix, and this wouldn’t be a proper Tunisian stew without some Harissa …

What is Harissa?

Sometimes referred to as “Tunisia’s main condiment,” harissa is a spicy Tunisian chili paste. It sports a distinctive bright red color, and is served with many meals as a dip or spread, or as an ingredient in soups and stews. Harissa paste is also used to give deep flavor to couscous, or as a rub for meat and vegetables.

This traditional condiment has regional variations, with the simplest versions consisting of just chilis, garlic, salt, and olive oil. Extras such as cumin, coriander, lemon, onions, tomato are used sometimes, and variations from some Saharan regions often possess a smokey flavor. Harissa is a common ingredient in other Middle Eastern cuisines as well – in Israel it is often used as a topping for shawarma and in Morocco, you will see it served as a condiment alongside tagines.

Tunisia, however, is the world’s largest exporter of prepared harissa and as such, this fantastic and easy recipe wouldn’t be complete without it.

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Tunisian Lentil Stew with Crispy Chickpeas

A thick and hearty stew that is filled to the brim with healthy ingredients, this Tunisian Lentil Stew with Crispy Chickpeas is wonderful when served with buttery, pillowy flatbread which I like to use as my utensil, to sop up every last flavorful bit.

Ingredients

• 2
  Tbsp
  olive oil
  divided
• 1.5
  cups
  green lentils
• 1
  small sweet onion
  diced
• 3
  carrots
  thinly sliced
• 3
  garlic cloves
  minced or grated
• 1-
  inch
  piece of fresh ginger
  peeled and grated
• 1
  red
  orange or yellow bell pepper, diced
• 2
  cinnamon sticks
• 1
  tsp
  turmeric
• 2
  tsp
  ground cumin
• 2
  tsp
  ground coriander
• 2
  tsp
  smoked paprika
• 2
  tbsp
  harissa
• 4
  cups
  vegetable broth
  can sub chicken broth
• 2
  tbsp
  Worcestershire sauce
  optional and totally inauthentic, but delicious
• 14.5-
  ounce
  can chickpeas
  rinsed and drained
• Salt and freshly cracked black pepper
  to taste
• Plain Greek yogurt
  for serving
• Crumbled goat cheese
  for serving
• Finely chopped pistachios
  for serving (optional)
• Warm naan or pita bread
  for serving

Instructions

1. Add 1 tbsp of the oil to the sleeve of a slow cooker. Next, add the lentils, onion, carrots, garlic, ginger, bell pepper, cinnamon, turmeric, cumin, coriander, paprika, harissa, broth, and Worcestershire sauce. Season with salt and pepper to taste and give it all a good stir. Cover and cook on high for 4 to 5 hours or on low for 6 to 8. If the stew looks too thick when it’s done, simply add some water until your desired consistency is reached (thicker than a soup, thinner than baked beans).
2. Meanwhile, preheat your oven to 350 degrees F. Put the chickpeas onto a baking sheet and drizzle with the remaining tablespoon of oil. Season well with salt and pepper and roast until they’ve crisped up a bit and taken on a golden brown color; about 15 to 20 minutes (they will shrivel and shrink on you).
3. When your stew is done, ladle into bowls and top with some Greek yogurt, crumbled goat cheese, chopped pistachios and some crispy roasted chickpeas. Serve with some buttered, warm naan or flatbread and enjoy!

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