“Exotic” is not a word we use lightly around these parts. Sure, we like adventure, but we also like our dinner familiar and accessible. This stew manages both, with a base of celery, carrot, and chickpeas giving it notes of a classic vegetable stew, and harissa and seasoning bringing a pinch of heat and new to the proceedings. Sure, call it exotic, or new, but what it really is is delicious.
Halve garlic. Place garlic halves on a small piece of foil and toss with ½ tsp. olive oil. Form a foil pouch around garlic. Place directly on oven rack, opening side up, and roast until garlic is lightly browned and tender, 12-15 minutes. Let pouch cool 2-3 minutes before opening. While garlic roasts, prepare ingredients.
Prepare the Ingredients
Trim ends off celery and cut into ¼" dice. Peel, trim, and cut carrot into ¼" dice. Drain and rinse chickpeas. Stem and mince cilantro.
Start the Stew
Place a medium pot over medium heat and add 2 tsp. olive oil. Add celery, carrot, and chickpeas to hot pot and stir occasionally until slightly softened, 2-3 minutes. Add berbere seasoning and stir constantly, 30-60 seconds.
Finish the Stew
Stir in tomatoes, 1 cup water, and harissa to pot with chickpeas and bring to a simmer. Let simmer 15-20 minutes, stirring occasionally. Season with a pinch of pepper. While stew simmers, toast naan.
Toast the Naan
Carefully open pouch and mash garlic into a paste. Drizzle flatbread with 1 tsp. olive oil and spread mashed garlic on. Season with a pinch of pepper. Place flatbread directly on oven rack and bake until browned, 4-5 minutes.
Finish the Dish
Place stew in a bowl and garnish with sour cream and cilantro. Quarter flatbread and serve on the side.