Baharat Chickpea Stew

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  • Total Time: 45 mins
  • Hands-on Time: 15 mins
  • Makes: 4 servings

This Middle Eastern-inspired Baharat Chickpea Stew makes such a filling, warming, comforting dinner or lunch. It’s packed with veggies, protein and full of flavor from baharat spice.


  • 1 cup dry couscous

  • 1 tablespoon avocado oil

  • 1 medium onion, chopped

  • 4 garlic cloves, minced

  • 2 tablespoons tomato paste

  • 1 tablespoon Simply Organic Baharat Seasoning

  • 1 teaspoon Simply Organic Paprika

  • 1/4 teaspoon Simply Organic Crushed Red Pepper

  • 1 medium sweet potato, chopped (about 1 cup)

  • 2 medium carrots, chopped (about 1 cup)

  • 1 can (14 ounces) chickpeas, drained and rinsed

  • 1 can (14 ounces) chopped tomatoes

  • 1 can (14 ounces) tomato sauce

  • 1 teaspoon maple syrup

  • 1/2 teaspoon pink Himalayan salt, or to taste


  • Fresh mint, chopped, for serving


    1. Prepare couscous according to directions on package. Set aside.

    2. Meanwhile, in a large skillet, heat avocado oil over medium high heat. Add onion and sauté for 5 minutes. Add garlic and cook for another minute.

    3. Add tomato paste, Baharat Seasoning, paprika and red pepper flakes, stirring until a paste forms.

    4. Add sweet potato, carrots, chickpeas, tomatoes, tomato sauce and maple syrup.

    5. Bring to a boil, reduce heat, and simmer for about 25 to 30 minutes, until potatoes are fork-tender. Add salt to taste. Adjust seasonings and add more red pepper flakes for a little extra heat, if desired.

    6. Serve over couscous. Garnish with chopped mint.

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