A well-balanced vegan dinner using potatoes cooked in a rich, harissa tomato sauce and rounded out with chickpeas.
- 1 tablespoon olive oil
- 1/2 cup minced yellow onion
- 2 cloves garlic (minced)
- 1 pound Yukon gold potatoes
- 1/2 cup low-sodium vegetable broth
- 1 1/2 cups crushed tomatoes (1, 15oz can)
- 6 tablespoons mild harissa
- 1 cup chickpeas (drained and rinsed if using canned)
- Salt, to taste
- Sauteed Greens (for serving)
- Cilantro (for serving)
- Heat a dutch-oven or heavy-bottomed pan with lid over medium-low heat. Add the olive oil followed by the onions. Saute until the onions are tender and fragrant, 5 to 6 minutes. Stir in the garlic and cook for a minute more.
- Cut the potatoes into a ¼” dice and add to the pan along with the vegetable broth. Cover, reduce heat, and let cook until the potatoes are starting to get tender, 6 to 8 minutes (depending on the size of the potatoes).
- Add the crushed tomatoes and harissa to the pan. Bring to a boil, reduce to a simmer, cover, and continue to cook until the potatoes are tender, another 5 minutes or so. Stir in the chickpeas and cook until chickpeas are hot. Taste and add salt as desired.
- Serve over a pile of sauteed greens and top with a sprinkle of cilantro.
Tips & Tricks: You could cook the potatoes in the tomato sauce for the entire time however, I’ve run into times when it takes longer to cook the potatoes until tender.
I make a semi-mild harissa sauce but also occasionally buy harissa in a jar. Both of these work well for the quantity in this recipe. However, some harissa paste can be spicy and you may only need 2 to 3 teaspoons. Taste test your harissa first to find out how spicy it is and go from there!
For the greens, I like to use garlicky kale.
Nutrition: see the information.
- Calories: 350
- Sugar: 11.7
- Sodium: 198
- Fat: 6.9
- Carbohydrates: 61.2
- Fiber: 10.9
- Protein: 14.5
- Cholesterol: 0