Chickpea-Vegetable Stew

• 2 tablespoons olive oil
• 1 cup pearl onionsblanched, peeled (or thawed frozen) and halved
• 1 red bell pepper, diced
• 1/2 pound fingerling potatoes, halved lengthwise
• 2 garlic cloves, minced
• 1 tablespoon finely chopped peeled fresh ginger
• 1 tablespoon harissa (North African chile paste)
• 3 cups chicken stock or low-sodium broth
• One 15-ounce can chickpeas, drained and rinsed
• 3/4 cup unsweetened coconut milk
• 2 tablespoons fresh lemon juice
• Salt
• Freshly ground pepper
• 1 tablespoon minced cilantro
• Toasted flatbread, for serving

1. In a large saucepan, heat the olive oil.
2. Add the onions and bell pepper and cook over moderately high heat, stirring, until browned, about 5 minutes.
3. Add the potatoes, garlic, ginger and harissa and cook, stirring, until the harissa darkens, about 2 minutes.
4. Add the stock and chickpeas and bring to a boil.
5. Cover and simmer over moderately low heat until the potatoes are tender, 12 to 14 minutes.
6. Add the coconut milk and bring to a simmer.
7. Stir in the lemon juice and season with salt and pepper.
8. Sprinkle the stew with the cilantro and serve with toasted bread.

olive oil, pearl onionsblanched, red bell pepper, potatoes, garlic, fresh ginger, chicken stock, chickpeas, unsweetened coconut milk, lemon juice, salt, freshly ground pepper, cilantro, flatbread

Taken from www.foodandwine.com/recipes/chickpea-vegetable-stew (may not work)