Spicy Harissa Sweet Potato and Chickpea Stew
Spicy Harissa Sweet Potato and Chickpea Stew is a vibrant, hearty dish that combines the natural sweetness of sweet potatoes with the earthy flavor of chickpeas, all brought together by the fiery warmth of harissa paste.
Perfect for an adventurous yet cozy meal, this stew takes about 30 minutes to prepare and is classified as an easy-to-moderate level dish, making it suitable for home cooks of all skill levels.
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon harissa paste (adjust for heat preference)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 2 cups spinach or kale, roughly chopped
- Olive oil
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions:
- Heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, harissa paste, cumin, and paprika. Cook for 1-2 minutes until fragrant.
- Add the diced sweet potatoes, chickpeas, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sweet potatoes are tender.
- Stir in the spinach or kale and cook for an additional 3-5 minutes until wilted.
- Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro or parsley if desired. Enjoy your hearty stew!
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Harissa-Infused Sweet Potato and Black Bean Soup
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon harissa paste (adjust for heat preference)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 2 cups corn (fresh, frozen, or canned)
- Olive oil
- Salt and pepper to taste
- Fresh lime wedges and cilantro for garnish (optional)
Instructions:
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Stir in the minced garlic, harissa paste, cumin, and smoked paprika. Cook for an additional 1-2 minutes until fragrant.
- Add the diced sweet potatoes, black beans, diced tomatoes, corn, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the sweet potatoes are tender.
- Season the soup with salt and pepper to taste. Serve hot, garnished with fresh lime wedges and cilantro if desired. Enjoy your delicious and nourishing soup!
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Moroccan-Inspired Sweet Potato and Harissa Lentil Stew
This Moroccan-inspired stew is a hearty and flavorful dish that combines the sweetness of sweet potatoes with protein-packed lentils and the spicy kick of harissa. It is a perfect comfort meal that can be prepared in about 40 minutes and is suitable for cooks of all skill levels.
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 cup red lentils, rinsed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon harissa paste (adjust for heat preference)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon cinnamon
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 2 cups kale or spinach, chopped
- Olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions:
- In a large pot, heat a tablespoon of olive oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes.
- Add the minced garlic, harissa paste, cumin, coriander, and cinnamon. Cook for 1-2 minutes until fragrant.
- Stir in the diced sweet potatoes, red lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat to simmer for about 20 minutes, or until the sweet potatoes and lentils are tender.
- Add the chopped kale or spinach, stir, and cook for an additional 5 minutes until wilted. Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro if desired. Enjoy your delicious Moroccan-inspired stew!
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Coconut Harissa Sweet Potato Curry
This Coconut Harissa Sweet Potato Curry is a vibrant and aromatic dish that celebrates the flavors of the tropics with a spicy twist.
It’s an easy-to-make vegetarian curry that takes about 35 minutes from prep to plate, making it perfect for a weeknight dinner or a comforting weekend meal.
Ingredients:
- 2 medium sweet potatoes, peeled and cut into cubes
- 1 can (14 oz) coconut milk
- 1 tablespoon harissa paste (or to taste)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 red bell pepper, sliced
- 1 cup vegetable broth
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Cooked rice or quinoa for serving
Instructions:
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent.
- Stir in the minced garlic, grated ginger, harissa paste, turmeric, and cumin. Cook for an additional 1-2 minutes until aromatic.
- Add the sweet potato cubes and red bell pepper, stirring to coat them with the spices. Pour in the coconut milk and vegetable broth, and bring the mixture to a boil.
- Reduce the heat and let it simmer for about 15-20 minutes, or until the sweet potatoes are tender and the flavors are well combined.
- Season with salt and pepper to taste.
Serve the curry over cooked rice or quinoa and garnish with fresh cilantro if desired. Enjoy your delicious Coconut Harissa Sweet Potato Curry!
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Sweet Potato, Carrot, and Harissa Quinoa Stew
Sweet Potato, Carrot, and Harissa Quinoa Stew is a hearty and nutritious dish that brings together the earthy sweetness of sweet potatoes and carrots with the spicy kick of harissa.
This one-pot meal is vegan-friendly and takes about 40 minutes to prepare, making it an easy choice for a wholesome weeknight dinner.
Ingredients:
- 1 cup quinoa, rinsed
- 2 medium sweet potatoes, peeled and diced
- 2 medium carrots, peeled and sliced
- 1 tablespoon harissa paste (or to taste)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent, then stir in minced garlic and cook for an additional minute.
- Add harissa paste, cumin, and turmeric, cooking for another 1-2 minutes to release the spices’ flavors.
- Stir in the diced sweet potatoes and sliced carrots, mixing them well with the onion and spices.
- Pour in the rinsed quinoa and vegetable broth, bringing the mixture to a boil.
- Once boiling, reduce the heat and cover, letting it simmer for about 20-25 minutes until the sweet potatoes, carrots, and quinoa are cooked through.
- Season with salt and pepper to taste. Fluff the stew with a fork and serve hot, garnishing with fresh parsley if desired.
Enjoy your comforting Sweet Potato, Carrot, and Harissa Quinoa Stew!
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Harissa Sweet Potato and Kale One-Pot Meal
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 bunch kale, stems removed and leaves chopped
- 1 tablespoon harissa paste (or to taste)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Lemon wedges for serving (optional)
Instructions:
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes, then add minced garlic and cook for another minute.
- Stir in the harissa paste and cumin, cooking for an additional 1-2 minutes to enhance the flavors.
- Add the diced sweet potatoes to the pot, stirring well to coat with the spices.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and cover, letting it simmer for about 10 minutes, or until sweet potatoes are tender.
- Add the chopped kale to the pot, stirring until it wilts down, about 3-4 minutes. Season with salt and pepper to taste.
- Serve hot, with lemon wedges on the side for an extra zesty kick if desired. Enjoy your Harissa Sweet Potato and Kale One-Pot Meal!
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Sweet Potato and Harissa Turkey Chili
Sweet Potato and Harissa Turkey Chili is a warm and hearty dish that combines the sweetness of sweet potatoes with the comforting elements of chili, enhanced by the vibrant flavors of harissa.
Perfect for a cozy weeknight dinner, this recipe takes approximately 30 minutes to prepare and is rated as easy concerning difficulty.
Ingredients:
- 1 pound ground turkey
- 2 medium sweet potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon harissa paste (or to taste)
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup vegetable broth
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Olive oil for cooking
- Chopped cilantro or parsley for garnish (optional)
Instructions:
1. In a large pot, heat a drizzle of olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
Then add minced garlic and cook for another minute.
2. Increase the heat to medium-high and add the ground turkey to the pot, breaking it up with a spoon. Cook until browned and cooked through.
3. Stir in the harissa paste and ground cumin, cooking for another 1-2 minutes to deepen the flavors.
4. Add the diced sweet potatoes, diced tomatoes (with their juice), black beans, and vegetable broth. Stir to combine and bring the mixture to a gentle boil.
5. Reduce heat to low, cover, and let simmer for about 15-20 minutes, or until the sweet potatoes are tender.
6. Season with salt and pepper to taste. If desired, garnish with chopped cilantro or parsley before serving.
Enjoy your Sweet Potato and Harissa Turkey Chili!
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Mediterranean Sweet Potato Stew With Harissa and Feta
Mediterranean Sweet Potato Stew with Harissa and Feta is a flavorful and vibrant dish that showcases the natural sweetness of sweet potatoes balanced with spicy harissa and creamy feta cheese.
This stew is not only nutritious but also pleasures the palate with its Mediterranean flavors. It takes about 40 minutes to prepare and is rated as easy regarding difficulty.
Ingredients:
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon harissa paste (or to taste)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Olive oil for cooking
- 1 cup crumbled feta cheese
- Fresh parsley for garnish (optional)
Instructions:
1. Heat a drizzle of olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Then, add the minced garlic and cook for an additional minute.
2. Stir in the harissa paste and ground cumin, cooking for 1-2 minutes to release the flavors.
3. Add the cubed sweet potatoes, chickpeas, diced tomatoes (with their juices), and vegetable broth to the pot. Stir to combine and bring to a gentle boil.
4. Reduce the heat to low, cover, and let the stew simmer for about 20-25 minutes, or until the sweet potatoes are tender.
5. Season with salt and pepper to taste. Stir in the crumbled feta cheese just before serving and garnish with fresh parsley if desired. Enjoy your Mediterranean Sweet Potato Stew!
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Harissa Sweet Potato and Spinach Risotto
Ingredients:
- 1 medium sweet potato, peeled and diced
- 1 tablespoon harissa paste (or to taste)
- 1 cup Arborio rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
- Olive oil for cooking
Instructions:
- In a pot, heat the vegetable broth and keep it warm over low heat.
- In a large skillet, add a drizzle of olive oil and sauté the onion over medium heat until it becomes translucent.
- Add the minced garlic and cook for an additional minute.
- Stir in the diced sweet potato and harissa paste, cooking until the sweet potato is slightly softened, about 5 minutes.
- Add the Arborio rice to the skillet and stir well to coat the rice with the mixture.
- Begin adding the warm vegetable broth, one ladle at a time, stirring frequently.
- Allow the rice to absorb the broth before adding more.
- Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- If needed, adjust seasoning with salt and pepper.
- Stir in the fresh spinach, letting it wilt into the risotto, and mix in the grated Parmesan cheese if using.
- Remove from heat and let it sit for a minute before serving.
Enjoy your Harissa Sweet Potato and Spinach Risotto!
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Creamy Harissa Sweet Potato and Cauliflower Soup
This Creamy Harissa Sweet Potato and Cauliflower Soup is a warm and comforting dish that perfectly balances the creaminess of sweet potatoes and cauliflower with the spicy flair of harissa. It requires about 30 minutes of preparation and cooking time and is easy to make, perfect for weeknight dinners or as a delectable starter.
Ingredients:
- 1 medium sweet potato, peeled and diced
- 1 small head of cauliflower, chopped into florets
- 1 tablespoon harissa paste (or more to taste)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk (or heavy cream)
- Salt and pepper to taste
- Olive oil for cooking
- Fresh cilantro for garnish (optional)
Instructions:
- In a large pot, heat a drizzle of olive oil over medium heat. Sauté the onion until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute.
- Stir in the diced sweet potato, chopped cauliflower, and harissa paste, cooking for about 5 minutes until they begin to soften.
- Pour in the vegetable broth, bringing the mixture to a boil. Reduce heat and let it simmer for about 15 minutes, or until the sweet potato and cauliflower are tender.
- Use an immersion blender or a regular blender to puree the soup until smooth. Return to the pot if necessary.
- Stir in the coconut milk (or heavy cream) and season with salt and pepper to taste.
- Reheat gently if needed.
- Serve hot, garnished with fresh cilantro if desired. Enjoy your Creamy Harissa Sweet Potato and Cauliflower Soup!
Sweet Potato and Harissa Vegetable Tagine
Sweet Potato and Harissa Vegetable Tagine is a vibrant and aromatic North African-inspired dish that brings together a medley of vegetables and warming spices, perfect for a hearty dinner.
This tagine style dish simmers to perfection in under an hour and is moderately easy to prepare, making it suitable for both novice and experienced cooks.
Ingredients:
- 1 medium sweet potato, peeled and diced
- 1 small zucchini, chopped
- 1 red bell pepper, chopped
- 1 can chickpeas, drained and rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon harissa paste (or more to taste)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 can diced tomatoes (14 ounces)
- 1 cup vegetable broth
- Salt and pepper to taste
- Olive oil for cooking
- Fresh parsley for garnish (optional)
Instructions:
- In a large pot or tagine, heat a drizzle of olive oil over medium heat. Sauté the onion until translucent, about 5 minutes, and then add the minced garlic.
- Stir in the diced sweet potato and cook for about 5 minutes until it begins to soften.
- Add the chopped zucchini, red bell pepper, chickpeas, harissa paste, ground cumin, and ground coriander, cooking for another 2-3 minutes.
- Pour in the diced tomatoes and vegetable broth, stir well, and season with salt and pepper. Bring to a boil.
- Reduce the heat to low, cover, and let simmer for about 30 minutes, or until the vegetables are tender.
- Taste and adjust the seasoning if necessary, then serve hot, garnished with fresh parsley if desired.
Enjoy your Sweet Potato and Harissa Vegetable Tagine!
