Chickpea Vegetable Stew

(recipe from Food & Wine magazine)

2 Tbsp. olive oil (I used coconut oil)
1 cup frozen pearl onions, thawed and halved
1 red bell pepper, diced
1/2 lb. fingerling potatoes, halved lengthwise
2 garlic cloves, minced
1 Tbsp. finely chopped peeled fresh ginger
1 Tbsp. harissa
3 cups broth
One 15-oz. can chickpeas, drained and rinsed
3/4 cup unsweetened coconut milk
2 Tbsp. fresh lemon juice
Salt and pepper
1 Tbsp. minced cilantro
Toasted bread, for serving

In a large saucepan, heat the oil.  Add the onions and bell pepper and cook over moderately high heat, stirring, until browned, about 5 minutes.  Add the potatoes, garlic, ginger and harissa and cook, stirring, until the harissa darkens, about 2 minutes.  Add the broth and chickpeas and bring to a boil.  cover and simmer over moderately low heat until the potatoes are tender, 12 to 14 minutes. 

Add the coconut milk and bring to a simmer.  Stir in the lemon juice and season with salt and pepper.  Sprinkle the stew with cilantro and serve with toasted bread.

(This coconut/ginger/harissa broth is delicious!  I think using any vegetable mix would work well with this stew - the broth is so yummy.)