Harissa-Spiced Chickpea and Tomato Stew with Garlic and Cumin

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

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 developed and reviewed.

A warming, hearty chickpea stew enriched with harissa, garlic, and cumin that’s perfect for a plant-based dinner. This Middle Eastern-inspired vegan recipe, ready in about 40 minutes, pairs canned chickpeas, drained and rinsed, canned crushed tomatoes, harissa paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 30 min Serves 6 Middle Eastern cuisine 320 cal/serving

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Ingredients

2 cans (15 oz each) canned chickpeas, drained and rinsed
1 can (28 oz) canned crushed tomatoes
2 tbsp harissa paste
2 tbsp olive oil
1 large (about 1 1/2 cups) onion, diced
5 garlic cloves, minced
1 tbsp ground cumin
1 tsp smoked paprika
1 cup vegetable broth
1 1/2 tsp salt
3/4 tsp black pepper
1/3 cup fresh cilantro, chopped

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 1/2 cups diced onion and sauté for 5 minutes until soft and translucent.
Step 2: Stir in 5 minced garlic cloves, 1 tbsp ground cumin, 1 tsp smoked paprika, and 2 tbsp harissa paste; cook for 2 minutes until fragrant.
Step 3: Add 2 cans (15 oz each) drained chickpeas, 1 can (28 oz) crushed tomatoes, and 1 cup vegetable broth. Stir to combine.
Step 4: Season with 1 1/2 tsp salt and 3/4 tsp black pepper. Bring to a simmer, then reduce heat to low and cook uncovered for 25 minutes until stew thickens slightly.
Step 5: Remove from heat and stir in 1/3 cup chopped fresh cilantro before serving warm.