This quick and deliciously easy harissa chickpea stew which is served with parmesan potato stacks is quite an impressive meal which comes together in a jiffy. Weeknight meal or to entertain with, comforting any way.
Have you ever wondered how we or the food subconsciously transitions from season to season, quite smoothly?
I woke up on this very gloomy, slightly chilly day determined to make these potato stacks….
But before anything, I had to take my darling Waffles for his leisurely morning stroll. We hiked up the mountain just to see a cast of fog engulfing the huge red building behind, almost like a blanket. He looked around, quite peacefully deciding if he wanted to chase a cow or stay beside me. Its one of those days he peacefully walked and sniffed as I was in my own thoughts.
It’s turning greener, it’s colder, it’s getting darker sooner. I pick up my pace and wonder what my naughty sweet tooth is craving for, but first it was my potato stack nestled in a delicious and glorious chickpea stew.
Weekday meals are quite a simple affair at home, unless I’m hit with a fancy craving. I enjoy simple yet satisfying meals like this. I would call it a 15 minute meal if not for the oven time on the potatoes. It is quite a simply easy dish.
I used Mina HARISSA for this recipe. It’s so flavorful and you don’t need any seasoning other than some salt, it is as easy as can be. Pleasantly surprised by this harissa which I tried a year ago, they sure know their stuff. But, can use any recipe for harissa you like. Here is a recipe of Harissa from the blog, thin it out and it works well.
Season your potatoes any way you want and with any herb. I absolutely loved the idea of this from YouTube.
I can help but sit down with a piping hot stew with couple of stacks of potatoes, this late Friday afternoon, Waffles by my feet.
Happy Weekend my friends!!!!!
It is not a sponsored post, I just happen to like the product. If you would like to try this Harissa out, here is a link to purchase the Harissa.
Have a fabulous week.!!
- 2 15 oz can of chickpeas, rinsed with hot water and drained, you can use fresh cooked chickpeas too.
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 1 tbsp fresh ginger garlic paste
- 1 Mina , 10 oz jar of spicy harissa(https://www.casablancafoods.com/products/mina-harissa
- Or use Harissa recipe from my blog(https://www.foodfashionparty.com/tag/harissa) and thin it out.
- 1 cup water
- ½ tsp salt
- feta cheese, cilantro and chives for garnishing and serving with.
- Russet potatoes, thinly sliced with the peel on
- 1 tbsp olive oil
- 3 tbsp grated parmesan
- 1 tsp feta cheese
- ½ tsp coarse salt
- ½ tsp fresh pepper, crushed
- 1 tbsp finely sliced chives
- First prepare the potato stack.
- Wash the potatoes well and dry them. Thinly slice with the skin on and add it in a large bowl. Add the olive oil, parmesan, pepper, salt and use your hands to separate each potato slice and completely coat it with the cheese pepper mix.
- Brush your muffin tin with some oil and arrange 10 or so of the potato slices in a muffin pan and press very very well. Bake it at 400 degrees for 45- minutes to an hour. Take it out and set aside.
- On medium heat, add oil in a large pan. Add cumin seeds and let it pop. Add the chopped onion and fry them until it is golden brown and caramalized. Add the whole jar of harissa paste and mix well. If you use fresh harissa from my blog, dilute it with 1 cup of water and use.
- Add the cooked chickpeas and check for salt. Add 1 cup of water. Season and let it boil for 10 minutes.
- Switch off the heat. Serve it with couple of stacks of potato, top with some cheese and herbs.