Ras el hanout is an aromatic warming spice mix that gives this stew its distinctive taste. It has a rich and intense flavor that is like no other spice I know of. Pop open the jar and you’ll immediately be captivated by its scent.
This recipe comes from NYT Cooking. It garners a 5-star rating from more than 3,400 reviewers, and for good reason. It’s a fragrant, hearty and healthy stew that comes together quickly.
Morton & Bassett’s version of Ras el Hanout is my favorite. You can find it at markets that carry this brand or online at Amazon.
This dish is rich in flavor yet it only takes about 45 minutes to prepare. Serve it with grilled sourdough bread, yogurt flatbread, couscous or rice.
Ras el Hanout Chickpea and Spinach Stew
4-6
servingsA fragrant and warming quick-to-prepare meal
Adapted from NYT Cooking
Ingredients
2 tablespoons extra virgin olive oil
3 large garlic cloves, minced (about 2 tablespoons)
1 tablespoon Ras el Hanout spice mix (Morton & Bassett brand recommended)
4 tablespoons tomato paste
3 cups unsalted or low sodium chicken stock or vegetable stock for vegetarian version
1 tablespoon low sodium soy sauce
Kosher salt (I used Diamond Crystal)
3 cups cooked chickpeas, drained and rinsed or 2 (15 ounce) cans chickpeas, drained and rinsed
8 ounces spinach leaves
A few sprigs of parsley, chopped, for serving (optional)
1/2 cup Greek yogurt, for serving
Crusty grilled bread, bulgur or rice, for serving
- Harissa Oil – Optional but recommended
3 tablespoons extra virgin olive oil
1 tablespoon harissa paste
Directions
- Heat the olive oil in a large pot (Le Creuset Dutch oven) or saucier (with cover) over medium heat. Add the garlic and Ras el Hanout and stir until fragrant, about 1 minute. Add the tomato paste and cook, stirring constantly until the tomato paste darkens slightly in color, about 2 minutes.
- Add the stock, soy sauce and 1/2 teaspoon kosher salt and bring to a boil. Reduce the heat to medium-low, cover and cook for 10 minutes, until the sauce slightly darkens in color and its flavors have melded.
- Add the chickpeas and simmer until they are warm and slightly soft, about 10 minutes. Add the spinach and stir until wilted and fully incorporated into the stew, about 3 minutes. Taste and adjust seasoning with more salt if needed. If the stew starts getting too thick, feel free to add a few more spoonfuls of stock or water.
- If using, make the harissa oil: In a small bowl, whisk together the olive oil and harissa until well incorporated.
- Serve the stew warm, with a dollop of Greek yogurt, and a drizzle of harissa oil or olive oil. Sprinkle chopped parsley over the top if using. Enjoy with crusty bread or bulgur, couscous or rice.