A bit of restraint is advised. Chilies can also be irritating to the eyes and skin, so handle with caution.
Powder
45g
Perfect for your Mexican and African dishes. for baked entrees and an easy sprinkle-on for pizza, grilled meats and veggies, creamed soups and cheese sauces.
- Non Irradiated
- Kosher
- Organic
- earthy, tomato-like chili flavour
- serious POW of heat
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Baharat Chickpea Stew
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.
Total Time: 45 mins
Hands-on Time: 15 mins
Makes: 4 servings
Ingredients:
- 1 cup dry couscous
- 1 tablespoon avocado oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon Organic Baharat Seasoning
- 1 teaspoon 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
Directions:
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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