Ingredients:

• 1 cup – Dried Chickpeas
• 1 tbsp – Olive oil
• 1 – Large onion, finely diced
• 5 Cloves – Garlic, minced
• 1 tbsp – Ginger, grated
• 2 – Red bliss or yellow potatoes, diced
• 2 – Carrots, finely diced
• 20 – Cherry tomatoes, halved or about 5 Plum tomatoes, quartered
• 1 – Zucchini, finely diced
• 1 – Green pepper, finely diced
• 1 tbsp – Coriander
• 1 tsp – Cumin seeds, ground into a powder
• 1/2 tsp – Turmeric
• 2 tbsp – Thyme (remove leaves from stems and run a knife through them)
• Harissa paste:
• 15 red chillies, soaked for about 2 hours and then drained
• 8 Cloves garlic, minced
• 1/4 cup extra virgin Olive oil
• Salt to taste
• 1 tsp Cumin seeds + 1 tsp coriander seeds, lightly toasted, then powdered in a spice grinder.

Method:

1. Soaked the chickpeas for a few hours or overnight.
2. Cooked until tender in a pressure cooker or on the stovetop.
3. Heat the oil; add the onions fry until the edges are browned.
4. Add the ginger and garlic and saute another minute.
5. Add the chickpeas and about 2 cups of liquid.
6. Add tomatoes, coriander, cumin powder, potatoes, turmeric and salt to taste.
7. Cook covered for about 20 minutes.
8. Add thyme, carrots, zucchini and green peppers.
9. Cook another 10 minutes until all the vegetables are tender.
10. Check salt, stir in 2 tbsp of the Harissa paste.
11. Serve hot.
12. Harissa paste:
13. Put all the ingredients in a food processor and process until fairly smooth. You can freeze the remaining paste in an air-tight jar.
14. Recipe courtesy: Holy Cow Vegan.