African Harissa Stew with Cauliflower and Chickpeas


Beef stew with cauliflower and chickpeas served over fettuccine gets a spicy kick with the addition of harissa.

African Harissa Stew with Cauliflower and Chickpeas

Minutes to Prep 20

Total Minutes 70

Serves 6

Difficulty 3


  • 1 pound beef stew meat
  • 1 tablespoon coconut oil
  • 1  small (about 1 1/4 pounds) head cauliflower
  • 1 cup chopped onion
  • 4  large cloves garlic
  • 1/3 cup jarred hot or mild harissa
  • 1/4 cup tomato paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 3 cups beef broth
  • 1 can (15 ounces)chickpeas
  • 1 package (9 ounces) BUITONI Refrigerated Fettuccine (9 oz.)


SEASON meat with salt and pepper. Heat oil in a large pot or Dutch oven over medium-high heat. Add meat; cook, stirring occasionally, for 5 minutes or until browned. Remove from pot. Add chopped cauliflower stems, onion and garlic to pot; cook for 5 minutes. Stir in harissa, tomato paste, cumin and coriander; cook for 1 minute. Stir in broth; return beef to pot. Bring mixture to a boil. Reduce heat to medium-low; cover. Cook for 1 to 1 1/2 hours or until meat is tender.

STIR in cauliflower florets and chickpeas. Cook for 15 to 20 minutes or until cauliflower is tender. Add salt and pepper, if desired.

WHILE cauliflower and chickpeas are cooking, prepare pasta according to package directions. Drain; spread on a serving platter. Top with stew. Serve with additional harissa, if desired.