Half-Spoon Harissa Chickpea Stew
A warming Mediterranean stew with half a spoonful of spicy harissa that infuses tender chickpeas and vegetables with smoky heat. This mediterranean-inspired vegan ready in about 40 minutes pairs canned chickpeas, drained and rinsed, olive oil, medium onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 cups canned chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 large carrot, diced
- 3 cloves garlic cloves, minced
- 1/2 tbsp harissa paste
- 1 14-oz can canned diced tomatoes
- 2 cups vegetable broth
- 1 tsp cumin powder
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped
- 2 lemon wedges
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and 1 large diced carrot, sauté for 6-7 minutes until softened and fragrant.
- Step 2: Stir in 3 minced garlic cloves and 1/2 tbsp harissa paste, cooking for 1 minute until the spices bloom.
- Step 3: Add 2 cups drained chickpeas, 1 14-oz can diced tomatoes, and 2 cups vegetable broth. Stir in 1 tsp cumin powder and 1/2 tsp smoked paprika.
- Step 4: Bring the stew to a boil, then reduce heat to low and simmer uncovered for 20 minutes until the sauce thickens and flavors meld.
- Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Stir in 1/4 cup chopped fresh cilantro.
- Step 6: Serve hot with a squeeze of juice from 2 lemon wedges to brighten the dish.
Frequently asked questions
How long does Half-Spoon Harissa Chickpea Stew take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Spoon Harissa Chickpea Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Half-Spoon Harissa Chickpea Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Spoon Harissa Chickpea Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Half-Spoon Harissa Chickpea Stew?
Mediterranean vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
