Get: - 2 garlic cloves
- 1 celery stalk, diced 0.25"
- 6oz carrot, diced 0.25"
- 15.5 oz canned chickpeas
- 1 tbsp berbere seasoning
- 15 oz crushed tomatoes
- 1 floz mild harissa sauce
- black pepper
- olive oil
- Garnish and sides:
- 2 oz sour cream
- 0.25 oz cilantro leaves, minced
- naan on the side
Do: - Roast garlic: halve the garlic, place on foil and toss with 0.5 tsp of olive oil. Place in oven at 450F for 12-15 minutes until garlic is lightly browned.
- Heat 2 tbsp olive oil over medium heat.
- Add the chickpea, carrot, and celery, soften 2-3 minutes.
- Add the berbere seasoning and stir constantly for 60 seconds.
- Add tomato, 1cup water, black pepper, and harissa. Simmer 15-20 minutes.
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