Harissa-Spiced Chickpea and Sweet Pepper Stew
A vibrant, smoky stew with chickpeas and roasted peppers, simmered in a rich tomato base. This north african-inspired vegetarian 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.
Ingredients
- 2 cans (15 oz each) chickpeas
- 2 large sweet red peppers
- 1 medium red onion
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp harissa paste
- 2 tbsp olive oil
- 3 cloves garlic
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1 cup vegetable broth
- 1/4 cup fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: Add 3 minced garlic cloves, 1 tsp cumin, and 1/2 tsp smoked paprika. Cook for 1 minute until fragrant.
- Step 4: Stir in 2 tbsp harissa paste and 1 can diced tomatoes. Simmer for 5 minutes to blend flavors.
- 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.
- Step 6: Remove from heat. Stir in 1/4 cup chopped cilantro. Adjust salt and pepper to taste. Serve hot with crusty bread.
Frequently asked questions
How long does Harissa-Spiced Chickpea and Sweet Pepper Stew take to make?
Total time is about 60 minutes (25 min prep + 35 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 Harissa-Spiced Chickpea and Sweet Pepper 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 chickpeas from drying out.
Can I substitute ingredients in Harissa-Spiced Chickpea and Sweet Pepper 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 Harissa-Spiced Chickpea and Sweet Pepper Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
Is Harissa-Spiced Chickpea and Sweet Pepper Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
So easy to make and packed with flavor. Perfect for a cozy dinner.
- ★★★★★
My whole family loved this stew! The harissa gave it a wonderful kick without being too spicy.
- ★★★★☆
Took about 45 minutes to cook, which was longer than the recipe said, but the flavors were worth it.
