Harissa-Spiced Chickpea and Lentil Stew

By AislePrompt Editorial · Published 2026-07-14 · Updated 2026-07-14

A rich, aromatic North African stew with tender lentils, chickpeas, and a bold harissa kick, served with warm bread for scooping. This North African soup recipe (vegetarian, gluten free), ready in about 50 minutes, pairs dried lentils, canned chickpeas, and tomatoes for a weeknight-friendly dinner. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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 cup dried lentils
• 2 cans (15 oz each) canned chickpeas
• 4 medium tomatoes, diced
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 tbsp harissa paste
• 3 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp salt
• 1/4 cup fresh parsley, chopped

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

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant.
2. Step 2: Stir in the lentils, chickpeas, tomatoes, harissa paste, cumin, coriander, and salt. Pour in the vegetable broth, bring to a boil, then reduce to a simmer. Cover and cook for 25-30 minutes until the lentils are tender and the stew thickens.
3. Step 3: Stir in the parsley and remaining 1 tbsp olive oil. Taste and adjust seasoning. Serve hot with crusty bread for dipping.