Mediterranean Harissa Stew with Yams

Ingredients

2 tablespoons coconut oil

1 onion cone #2

3 garlic cloves, minced

1 1/2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons yellow curry powder

1 3-inch cinnamon stick

1 1/2 tablespoons harissa*

2 tablespoons tomato paste

2 medium carrots, cone #3

1 pound yams sweet potatoes, orange or purple cone #3

1/4 teaspoon sea salt or more to taste

1/4 teaspoon freshly ground black pepper

1 (28-ounce) can crushed tomatoes, fire roasted

4 cups vegan chick'n broth

3 to 4 bay leaves

1/4 teaspoon saffron threads

1 (15-ounce) can chickpeas or great northern beans, drained and rinsed

1 yellow red bell pepper, seeded and diced

2 cups cooked Israeli couscous, or orzo

Garnish Handful of Italian parsley, finely chopped

Finely grated lemon zest

Extra virgin olive oil

Preparation

Preheat the 7qt over medium heat. Melt the coconut oil in the pan. 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 and sauté for 2 minutes longer.

Add the carrots, sweet potatoes, salt, black pepper, crushed tomatoes. Cook, stirring, for about a minute, until fragrant, and add the couscous broth and bay leaves. Bring to a simmer and simmer until the sweet potatoes and carrots have cooked down slightly, about 10 minutes. Reduce heat to low, simmer, for about 20 minutes., grate lemon rind; chop parsley. Add the saffron threads and chickpeas to the pot. Reduce to a simmer and cover with a lid. Simmer 10 minutes. Add the yellow bell pepper and cook another 2 minutes.

Remove bay leaves and cinnamon stick before serving. Ladle into bowls and top with chopped parsley (if desired), grated lemon zest and a drizzle of olive oil. The stew is moderately spicy. For very spicy, use 2 to 2 1/2 tablespoons harissa. For mildly spicy, use 1 tablespoon harissa.