Ingredients
4
4 servings
- •1 tablespoon vegetable oil
- •1 medium onion, chopped
- •2 cloves garlic, minced
- •4 teaspoons ras el hanout spice blend
- •1 tablespoon harissa paste
- •0.5 teaspoon salt
- •1 (15 ounce) can fire-roasted diced tomatoes, undrained
- •1 (15 ounce) can chickpeas, drained
- •0.5 cup low-sodium vegetable broth
- •0.25 cup chopped fresh cilantro
- •3 cups hot cooked white basmati rice
- •4 large eggs, cooked sunny side up
- •1 pinch za'atar, or more to taste
Instructions
- Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in ras el hanout, harissa, and salt. Cook about 30 seconds more. Add tomatoes, chickpeas, and broth. Bring to a boil; reduce heat and simmer, covered, until flavors meld and ingredients are heated through, about 10 minutes. Stir in cilantro.
- Serve stew over rice. Top with an egg and sprinkle with za'atar.
Nutritional Facts
Per 4 servings
- Calories: 240
- Carbohydrate: 45g
- Fat: 4g
- Fiber: 3g
- Protein: 5g
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