Recipe By CookingWithShelia
Published Oct 4th
Prep 15m Cook 35m Additional - Ready In 50m
Servings 6 servings Calories 241.5

This Moroccan-inspired stew has a hearty tomato sauce base and is loaded with fresh garlic, onion, and red and green bell peppers. The harissa adds the right amount of peppery smoke flavor that will have your taste buds dancing. Garnish with fresh thyme if you like. Serve with jasmine rice and naan bread.

Recipe Ingredients

  • 2 tablespoons grapeseed oil, or more as needed
  • 1 medium yellow onion, chopped
  • 2 medium carrots, sliced
  • 1 medium red bell pepper, cut into bite-sized pieces
  • 1 medium green bell pepper, cut into bite-sized pieces
  • 4 cloves garlic, chopped
  • 2 tablespoons harissa paste
  • 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
  • 1 (6 ounce) can tomato paste
  • 2 cups shrimp stock, or more as needed
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 teaspoons sea salt

Cooking Directions

  1. 1 Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, for 1 minute. Add carrots and bell peppers; cook and stir for 1 minute. Stir in garlic and 1 tablespoon harissa; mix well. Pour in fire-roasted tomatoes with liquid and stir to combine. Mix in tomato paste and remaining 1 tablespoon harissa until well combined.
  2. 2 Pour in stock slowly, stirring constantly, to ensure that all ingredients are well mixed together. Add garbanzo beans. Reduce heat and simmer, stirring occasionally, 15 to 20 minutes. If stew appears too dry, add a few more tablespoons stock if needed.
  3. 3 Add shrimp and salt. Mix well. Cover and cook until shrimp are bright pink on the outside and the meat is opaque, about 10 minutes. Be careful not to overcook the shrimp.

Nutrition Facts

  • Calories 241.5
  • Carbohydrate 26.9 g
  • Cholesterol 115 mg
  • Fat 6.6 g
  • Fiber 5.4 g
  • Protein 18.9 g
  • Saturated Fat 0.8 g
  • Sodium 1560.4 mg
  • Sugar 8.2 g

Chef's Notes

You can use chicken stock instead of shrimp stock.
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