DINNER FIX

Spring-clean your cupboards! These 30-minute meals call on pantry staples to cut prep time.

- BY NATALIE MECHEM

Harissa Chickpea Stew

HANDS-ON 20 MIN TOTAL 20 MIN SERVES 4 SUBMITTED BY DINEHAUS

2 REVIEWS

Quick-simmer chickpeas in a spiced tomato sauce for comfort food done right. Tender rice and a sunny-side up egg seasoned with za'atar bring this dish together.

• 1 Tbsp. vegetable oil

• 1 medium onion, chopped (1 cup)

• 2 medium cloves garlic, minced (2 tsp.)

• 4 tsp. ras el hanout (tip, below right)

• 1 Tbsp. harissa paste

• ½ tsp. salt

• 1 (15-oz.) can fire-roasted diced tomatoes

• 1 (15-oz.) can chickpeas, drained and rinsed

• ½ cup low-sodium vegetable broth

• ¼ cup chopped fresh cilantro, plus more for garnish

• 3 cups hot cooked basmati rice

• 4 fried eggs (tip, below right)

• Za'atar (tip, above right)

• Lemon wedges, for serving

1. Heat oil in a medium saucepan over medium heat. Cook onion, stirring occasionally, until softened, about 2 minutes. Stir in garlic; cook until fragrant, about 30 seconds. Stir in ras el hanout, harissa, and salt. Cook about 30 seconds more. Add tomatoes, chickpeas, and broth. Bring to a boil; reduce heat to low and simmer, covered, about 10 minutes to allow flavors to meld.

2. Stir in cilantro. Serve stew over rice. Top each serving with an egg and sprinkle with za'atar. Garnish with cilantro and serve with lemon wedges.

QUICK VEGETARIAN GLUTEN-FREE

PER SERVING (¾ CUP RICE, 1 CUP STEW, AND 1 EGG): 405 CAL; 12G FAT (3G SAT); 15G PRO; 55G CARB (7G FIBER, 4G SUGARS); 911MG SODIUM

HOW TO FRY AN EGG