Ingredients & Substitutes

Instructions

1. 1

   Prepare the vegetables for smoking by tossing 2 large red bell peppers, cored and quartered, and 1 large sweet potato, peeled and cut into 1-inch cubes, with 1 tablespoon of olive oil.

2. 2

   Smoke the seasoned red bell peppers and sweet potato cubes using a stovetop smoker or grill with wood chips for approximately 20 minutes until tender and infused with a smoky aroma, then set aside.

3. 3

   In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat, then add 1 large diced yellow onion and sauté for 5 minutes until softened.

4. 4

   Stir in 4 cloves of minced garlic, 2 bay leaves, 1 teaspoon of dried oregano, and 0.5 teaspoon of smoked paprika, cooking for 1 minute until fragrant.

5. 5

   Add 1 (14.5 ounce) can of diced tomatoes, 4 cups of vegetable broth, and the smoked bell peppers and sweet potato cubes to the pot, bringing the mixture to a simmer.

6. 6

   Introduce 2 (15 ounce) cans of rinsed and drained chickpeas, along with 0.25 cup of chopped fresh cilantro and 0.25 cup of chopped fresh parsley, simmering for 15 minutes to allow flavors to meld.

7. 7

   While the ensopado simmers, whisk together 2 tablespoons of harissa paste, 1 tablespoon of fresh lime juice, and 1 tablespoon of olive oil to create the harissa-lime drizzle.

8. 8

   Serve the Smoked Portuguese Vegetable and Chickpea Ensopado hot, drizzled with the harissa-lime mixture over each portion.