Servings: 4

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Mediterranean Harissa Stew with Purple Sweet Potato

Original photo and recipe by Rika and Doni/Vegan Miam


2 tablespoons coconut oil, at room temperature
1 medium sweet onion (like Maui onion), peeled and minced
3 garlic cloves, minced
1 1/2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons yellow curry powder
1 cinnamon stick
Harissa (Tunisian hot chile pepper paste) to taste. Suggestion: 1/2 tablespoon for mild, 1 tablespoon for medium, 2 tablespoons or more for spicy
2 tablespoons tomato paste
2 medium carrots, peeled and cut into 1/2-inch pieces
1 pound Stokes Purple® sweet potatoes, peeled and cut into 1/2-inch cubes
1/4 teaspoon salt or more to taste
1/4 teaspoon freshly ground black pepper
1  28-ounce can fire-roasted crushed tomatoes
4 cups vegan “chicken” broth (or chicken broth)
3 to 4 bay leaves
1/4 teaspoon saffron threads
1  15-ounce can chickpeas, rinsed and drained
1 yellow or red bell pepper, seeded and diced
2 cups cooked Israeli couscous, farro, orzo, or freekeh
Handful of Italian parsley, finely chopped, for garnish
Lemon zest, finely grated, for garnish
Extra virgin olive oil, for garnish


Heat heavy skillet or Dutch oven over medium heat. Melt coconut oil in pot. Add onions and sauté until translucent, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.

Stir in ground cumin, ground coriander, curry powder, cinnamon stick, harissa, and tomato paste, then sauté 2 minutes longer. Add carrots, purple sweet potatoes, salt, black pepper, and crushed tomatoes.

Cook, stirring, about a minute, until fragrant, then add broth and bay leaves. Bring to a simmer for about 10 minutes. Reduce heat to low, and simmer uncovered about 20 minutes more.

Add saffron threads and chickpeas to pot. Cover with lid and simmer 10 minutes more. Add bell pepper, and cook another 2 minutes. Remove bay leaves and cinnamon stick before serving, and add couscous or your favorite grain.

Ladle into bowls, then top with chopped parsley, grated lemon zest, and a drizzle of olive oil.

Analyzed to serve 4. Calories 520, Total Fat 9g, Saturated Fat 6g, Trans Fat 0g, Cholesterol 0mg, Sodium 1,310mg, Total Carbohydrate 94g, Dietary Fiber 16g, Sugars 18g, Protein 14g, Vitamin A 140%, Vitamin C 190%, Calcium 15%, Iron 30%, Potassium 980mg