Chickpea stew with tomato, turmeric, yogurt & harissa from Gjelina: Cooking from Venice, California (page 238) by Travis Lett

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chickpeas soak overnight.

  • Dcampos on November 26, 2020

    This was delicious! Lots of work if you make the broth, beans, yogurt & harissa as suggested. This would be a really good dish for crowd when we can.

  • VineTomato on April 26, 2020

    A lovely stew that I will be making again as soon as we start to head into the autumn months.

  • Delys77 on March 20, 2017

    This is a fairly hearty stew that will be well suited to a vegetarian dinner with some good bread and a salad. I used two cans of chickpeas to save time and this worked well enough. Flavour profile good as is.

  • nadiam1000 on December 30, 2015

    My daughter made the Chickpea Stew - she is vegan so this recipe was right up her alley - we did not serve it with the yogurt or Harissa although next time I would like to try them. She added a can of fire roasted diced tomatoes and used less Chickpeas - maybe half. Flavors were well balanced and the slight acid at the end is a nice touch. I suspect the tang from the spiced yogurt sauce and heat from the Harissa would add to the dish. I have more chickpeas so i will be making this again. I think it would work well served with some Basmati rice. It is delicious reheated the next day for lunch!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.