Tunisian Bean and Chickpea Stew

The original recipe calls for pumpkin, but I prefer sweet potatoes in my stew. Use more or less harissa to suit your taste.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 1 (15 ounce) can cannellini beans
• 1 (15 ounce) can chickpeas
• 6  cups water
• 3  medium onions, chopped
• 4  garlic cloves, minced
• 1 (15 ounce) can diced tomatoes
• 2  cups  raw pumpkin or 2  cups sweet potatoes, peeled and cut into 1/2-inch cubes
• 2 -4  teaspoons harissa
• 1  teaspoon paprika
•  salt and pepper
•  parsley, for garnish (optional)

Directions

1. In large pot, cook onions until translucent.
2. Add remaining ingredients and cook until boiling. Reduce heat to simmer and cook, covered, for 20-30 minutes or until potatoes or pumpkin is tender.
3. Sprinkle with parsley when serving for color, if desired.