Harissa-Spiced Chickpea and Spinach Stew

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant North African stew combining protein-packed chickpeas, tender spinach, and a smoky harissa paste served with warm pita bread. This North African-inspired vegetarian recipe, ready in about 40 minutes, pairs chickpeas, spinach, onion 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 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.

Prep: 15 min Cook: 25 min Serves 4 North African cuisine 280 cal/serving

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Ingredients

2 cups (canned, drained) chickpeas
12 oz (fresh, chopped) spinach
1 (diced) onion
3 cloves (minced) garlic
2 tbsp harissa paste
2 tbsp tomato paste
4 cups vegetable broth
2 tbsp olive oil
1 tsp salt
1 tsp cumin
4 pieces (toasted) pita bread
1/4 cup (chopped) fresh parsley

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Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 3 minutes until softened. Stir in harissa paste, tomato paste, cumin, and salt. Cook for 2 minutes until fragrant.
Step 2: Add chickpeas and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
Step 3: Add spinach in batches, stirring until wilted and incorporated. Cook for 5 minutes until spinach is tender. Stir in parsley.
Step 4: Serve stew hot with toasted pita bread. Garnish with additional parsley if desired.