The climate and landscape of the Gerudo Desert are harsh and unforgiving. The tribe of thieves for whom the region is named, the Gerudo, call this region home in Ocarina of Time. Living in isolation has led to the development of their own language, customs, and impressive defensive prowess. This tribe of warrior women, serving their king Ganondorf, a rare male born once every one hundred years, has built a unique culture shaped by the desert itself. Feeding the tribe in such conditions, however, is no small task.
In the Gerudo Fortress, food is as pragmatic as armor: it must travel, store, and feed many mouths with as little fuss as possible. In this desert climate, ingredients such as dried legumes, trade spices, preserved vegetables, and durable root crops thrive. The Gerudo often turn these pantry staples into communal one-pot meals. One such massive cauldron can be seen bubbling in the Thieves’ Hideout in Ocarina of Time, and this is the stew we are recreating today.
To bring this Gerudo Valley stew to life, we draw on ingredients suited to the desert environment described above, along with a few fresh vegetables easily obtained through trade… or theft. The result is a tomato-forward, harissa-spiked chickpea stew that feels perfectly at home feeding a crowd of hungry warriors.
The stew begins by sweating onions in oil, caramelizing tomato paste, and blooming harissa to release its smoky heat. Crushed tomatoes, broth, chickpeas, and a sensible mix of root vegetables are added and simmered until the broth runs a deep scarlet. Cumin, coriander, smoked paprika, and a whisper of cinnamon round the flavor, while fresh vegetables brighten the pot before finishing with a squeeze of lemon. Brothy enough to ladle yet hearty enough to sustain a battalion, it’s exactly the sort of red, communal stew you’d expect to find bubbling in the Gerudo Fortress.
Ingredients
3 tbsp olive oil
1 large onion, diced
2 tbsp tomato paste
1 can (14 oz) crushed or diced tomatoes
5 cups vegetable broth
3-4 tbsp harissa paste
1 carrot, chopped
1 potato, chopped
1 small bell pepper, chopped
1 small zucchini, chopped
2 15 oz cans chickpeas, drained and rinsed
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½ tsp cinnamon
1 tsp salt
½ tsp black pepper
1 tbsp lemon juice
Set a heavy pot or Dutch oven over medium heat. Once warm, add the olive oil and coat the bottom of the pan. Add the onion and sauté until soft and golden, about 5–6 minutes.
Stir in the tomato paste and cook it with the onion, letting it caramelize for about 3–4 minutes. Add the harissa and let it cook for a minute or two until fragrant.
Pour in the crushed tomatoes and vegetable broth, then add the chickpeas and all of the spices, including the salt and black pepper. Stir well to combine. Add the chopped carrot and potato, stir again, and bring the stew to a gentle simmer; cover and cook for about 20 minutes.
Stir in the bell pepper and zucchini and continue simmering until all the vegetables are tender, another 15–20 minutes.
Remove the stew from the heat. Taste and adjust the seasoning, then finish by stirring in the lemon juice.
Serve warm in bowls. If you like, top each serving with chopped parsley or cilantro and a light drizzle of olive oil. Enjoy!