Spicy Swede, Chickpea and Carrot Stew
I'm am very happy with myself, since last weekend I have cooked every night, and I even baked some pear and frangipane trartlets. You could technically say I have cheated a bit, as I made two different stews and I heated them up every evening, but I still used a stove so that counts as cooking for sure :).
Anyway, I made this stew last Monday, I was feeling very under the weather, I had a headache I didn't want to leave my bed all day. When I reached to my cupboards to make something, I had just a few basic ingredients, and I thought I will be eating a simple vegetable soup. But I am glad I let my imagination work a bit, and I came up with this delicious stew.
Everyone cooks stews with pumpkins and squashes this time of the year, and if I had one at home, I would do the same, but I had to rely on what I had available, and surprisingly enough, swede and carrot stew was a great idea! What makes it better from any stews I made in the past is the harissa paste. It not only adds a little spice, but also a very interesting spice palette, which goes beautifully with the acidity of the passata, and sweetness of the raisins in the couscous.
Ingredients (3 - 4 portions):
- 1 can / 400g chickpeas
- 250g swede
- 250 g carrots
- 1 small onion
- 2 large garlic cloves
- 1 cup of passata
- 1 tsp paprika
- 1 tsp cumin
- 1-2 tsp harissa paste
- salt and pepper
- olive oil
Peel the carrots and swede and cut into small cubes. Place on a roasting pan, drizzle with olive oil, season with salt and pepper, and roast in 200C/ 400F for about 20min until cooked and golden.
Warm up about 2 tbsp of olive oil in a pan, add chopped onion, and cook for about 5 minutes. Then add crashed garlic, and cook for another 30 seconds. When you start smelling the garlic aroma, add the paprika and cumin, mix it all together, and cook another 30 seconds. Add the passata, harissa paste, chickpeas and chickpea liquid, and bring it to boil. Once boiling, reduce to low and simmer for about 10 minutes. Take it off the heat, add baked carrots and swede, mix it together, season with salt and pepper, and serve.
Serve with any grains of your choice. I went for creamy couscous with raisins.