Harissa-Seasoned Chickpea and Tomato Stew with Kale

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A vibrant vegetarian stew simmered with harissa-spiced chickpeas, tomatoes, and fresh kale for a deeply flavorful Mediterranean meal. This Mediterranean recipe (vegetarian), ready in about 60 minutes, pairs chickpeas, diced tomatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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

• 1 can (15 oz), drained and rinsed chickpeas
• 1 can (14 oz) diced tomatoes
• 1 medium, finely chopped onion
• 2 cloves, minced garlic
• 2 tbsp harissa paste
• 1 tbsp olive oil
• 1 cup vegetable broth
• 2 cups, chopped kale
• 1 tsp, ground cumin
• to taste salt
• to taste pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium, finely chopped onion and cook for 5 minutes until soft and translucent.
2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp harissa paste and 1 tsp ground cumin, cooking for 1 minute to blend flavors.
4. Step 4: Add 1 can (14 oz) diced tomatoes, 1 can (15 oz) drained chickpeas, and 1 cup vegetable broth. Bring to a simmer and cook for 15 minutes.
5. Step 5: Stir in 2 cups chopped kale and cook for 5 minutes until tender.
6. Step 6: Season with salt and pepper to taste and serve immediately.