Harissa-Spiced Chickpea and Vegetable Curry
A vibrant North African inspired curry rich with harissa-spiced chickpeas and a medley of vegetables simmered in a tomato broth. This mediterranean-inspired curry (vegetarian) ready in about 45 minutes pairs drained and rinsed canned chickpeas, harissa paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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 cups, drained and rinsed canned chickpeas
- 2 tbsp harissa paste
- 2 tbsp olive oil
- 1 large, diced yellow onion
- 3, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 2 medium, sliced into 1/4-inch rounds carrot
- 1 medium, diced zucchini
- 1 can (14 oz) canned crushed tomatoes
- 1 cup vegetable broth
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt
- 1/4 cup, chopped fresh cilantro
- for serving, optional plain yogurt
- 4 cups cooked basmati rice
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 5 minutes until the onion is translucent and fragrant.
- Step 2: Stir in 2 tbsp harissa paste, 1 tsp ground coriander, and 1 tsp ground cumin. Cook for 1 minute until the spices are aromatic.
- Step 3: Add 2 cups drained and rinsed canned chickpeas, 2 sliced carrots, 1 diced zucchini, 1 can (14 oz) crushed tomatoes, 1 cup vegetable broth, and 1 tsp salt. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes until the vegetables are tender and the sauce thickens.
- Step 4: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve the curry over 4 cups cooked basmati rice with a dollop of plain yogurt if desired for creaminess.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Harissa-Spiced Chickpea and Vegetable Curry take to make?
Total time is about 45 minutes (15 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 Vegetable Curry?
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 Vegetable Curry?
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 Vegetable Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Vegetable Curry 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.
