Harissa-Spiced Chickpea and Sweet Potato Stew

By AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A North African-inspired stew with tender sweet potatoes, protein-packed chickpeas, and a smoky harissa kick, served with warm bread. This North African-inspired soup recipe, ready in about 60 minutes, pairs sweet potatoes, chickpeas, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 lbs, peeled and cubed sweet potatoes
• 1 1/2 cups, canned and drained chickpeas
• 1 cup, chopped onion
• 3 cloves, minced garlic
• 2 tbsp harissa paste
• 1 cup tomato sauce
• 1 can (13.5 oz) coconut milk
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp cinnamon
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro

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Instructions

1. Step 1: In a large pot, heat 1 tbsp oil over medium heat. Add onion and garlic, sauté for 4-5 minutes until softened. Stir in harissa paste, cumin, coriander, cinnamon, 1 tsp salt, and 1/4 tsp pepper. Cook for 2 minutes until fragrant.
2. Step 2: Add sweet potatoes, tomato sauce, and coconut milk. Bring to a simmer. Cover and cook for 20-25 minutes until sweet potatoes are tender.
3. Step 3: Stir in chickpeas and cook for 5 minutes. Season with remaining 1/2 tsp salt and 1/4 tsp pepper. Garnish with cilantro and serve with warm pita bread or rice.