Vegan Harissa Stew with Crispy Lavash Strips

Mediterranean Harissa Stew with Crispy Vegan Lavash Strips


Our Lavash is always vegan, and it’s perfect paired with a tasty harissa stew!

  • Author: californialavash


  • 1 sheet Atoria’s Family Bakery Lavash
  • Cooking spray
  • 1/4 tsp. salt, and more to taste for Lavash strips
  • 2 tsp. coconut oil, room temperature
  • 1 medium sweet onion, peeled and minced
  • 3 garlic cloves, minced
  • 1 1/2 tsp. ground cumin
  • 2 tsp. ground coriander
  • 2 tsp. yellow curry powder
  • 1 (3-inch) cinnamon stick
  • 1 1/2 tbsp. harissa*
  • 2 tbsp. tomato paste
  • 2 medium carrots, peeled and cut into 1/2-inch pieces
  • 1 lb (450g) large purple sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1/4 tsp. freshly ground black pepper
  • 1 (28 oz.) can crushed tomatoes, fire roasted
  • 4 cups vegan chick’n broth
  • 3–4 bay leaves
  • 1/4 tsp. saffron threads
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 1 yellow red bell pepper, seeded and diced
  • 2 cups cooked Israeli couscous, farro, orzo or freekeh
  • Handful of Italian parsley, finely chopped (garnish)
  • Finely grated lemon zest (garnish)
  • Extra virgin olive oil (garnish)


  1. Preheat the oven to 425°F.
  2. Slice Lavash into 1/2 inch thick strips. Spray a baking sheet lightly with cooking spray and lay the strips down evenly.
  3. Spray the strips lightly with cooking spray and season with salt to taste.
  4. Bake for 8 to 10 minutes or until the Lavash is golden brown.
  5. Heat a wide, heavy skillet or Dutch oven (5 1/2 quart) over medium heat. Melt the coconut oil in the pot.
  6. Add onions and sauté until translucent, about 3 minutes.
  7. Add garlic and cook, stirring, until fragrant, stirring, for about 1 minute.
  8. Stir in the ground cumin, ground coriander, curry powder, cinnamon stick, harissa, and tomato paste and sauté for 2 minutes longer.
  9. Add the carrots, purple sweet potatoes, salt, black pepper, and crushed tomatoes. Cook, stirring, for about a minute, until fragrant, and add the broth and bay leaves.
  10. Bring to a simmer, and simmer until the sweet potatoes and carrots have cooked down slightly, about 10 minutes.
  11. Reduce heat to low and simmer uncovered for about 20 minutes.
  12. Meanwhile, cook the Israeli couscous or grains, grate lemon rind, and chop parsley for garnish.
  13. Add the saffron threads and chickpeas to the pot.
  14. Reduce to a simmer and cover with a lid. Simmer 10 minutes.
  15. Add the yellow bell pepper and cook another 2 minutes.
  16. Remove the bay leaves and cinnamon stick before serving and add couscous or your favorite grain. Ladle into bowls and top with chopped parsley (if desired), grated lemon zest and a drizzle of olive oil. Serve with Lavash strips.


  • Serving Size: 4 to 6
Mediterranean Harissa Stew with Crispy Vegan Lavash Strips

In this recipe:

Lavash Traditional

Lavash Traditional