Braised Moroccan Chickpea Stew with Harissa Tomatoes

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A warming, spiced vegetarian stew combining tender chickpeas with vibrant harissa-spiced tomato broth. This Mediterranean-inspired vegan recipe (gluten free), ready in about 40 minutes, pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 4 cloves, minced garlic cloves
• 2 tbsp harissa paste
• 14 oz (1 can) canned diced tomatoes
• 2 cups, drained and rinsed canned chickpeas
• 2 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/4 cup chopped, for garnish fresh cilantro
• optional, for serving lemon wedges

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 diced medium yellow onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Add 4 minced garlic cloves and 2 tbsp harissa paste, cooking for 1 minute until fragrant and well combined.
3. Step 3: Stir in 14 oz canned diced tomatoes, 2 cups drained chickpeas, 2 cups vegetable broth, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, and 1 tsp salt. Bring to a simmer.
4. Step 4: Reduce heat to low, cover partially, and simmer gently for 25 minutes until the stew thickens and flavors meld.
5. Step 5: Taste and adjust seasoning if needed. Serve hot, garnished with 1/4 cup chopped fresh cilantro and lemon wedges on the side for squeezing.