Harissa-Spiced Chickpea and Sweet Pepper Stew

By AislePrompt Editorial · ·

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 vibrant, smoky stew with chickpeas and roasted peppers, simmered in a rich tomato base. This North African-inspired vegetarian recipe, ready in about 60 minutes, pairs chickpeas, sweet red peppers, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 6, 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: 25 min Cook: 35 min Serves 6 North African cuisine 260 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Cut sweet peppers into 1-inch pieces. Place on a parchment-lined sheet pan with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 20 minutes until blistered and tender.
  2. Step 2: While peppers roast, heat 1 tbsp olive oil in a large pot over medium heat. Add diced red onion and cook for 5 minutes until translucent.
  3. Step 3: Add 3 minced garlic cloves, 1 tsp cumin, and 1/2 tsp smoked paprika. Cook for 1 minute until fragrant.
  4. Step 4: Stir in 2 tbsp harissa paste and 1 can diced tomatoes. Simmer for 5 minutes to blend flavors.
  5. Step 5: Add roasted peppers, drained chickpeas, and 1 cup vegetable broth. Bring to a gentle simmer and cook for 15 minutes to meld flavors.
  6. Step 6: Remove from heat. Stir in 1/4 cup chopped cilantro. Adjust salt and pepper to taste. Serve hot with crusty bread.

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