Harissa-Spiced Chickpea and Tomato Stew with Garlic and Cumin
A warming, hearty chickpea stew enriched with harissa, garlic, and cumin that’s perfect for a plant-based dinner. This middle eastern-inspired vegan (vegan) ready in about 40 minutes pairs (28 oz) canned crushed tomatoes, harissa paste, olive oil 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.
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 cloves 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
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.
Equipment for this recipe
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Frequently asked questions
How long does Harissa-Spiced Chickpea and Tomato Stew with Garlic and Cumin take to make?
Total time is about 40 minutes (10 min prep + 30 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 Tomato Stew with Garlic and Cumin?
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 harissa paste from drying out.
Can I substitute ingredients in Harissa-Spiced Chickpea and Tomato Stew with Garlic and Cumin?
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 Tomato Stew with Garlic and Cumin 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 Tomato Stew with Garlic and Cumin vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
