Harissa-Spiced Chickpea and Vegetable Stir-Fry

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A vibrant, smoky stir-fry with chickpeas and seasonal vegetables coated in a rich harissa glaze. This Mediterranean recipe (vegetarian), ready in about 25 minutes, pairs avocado oil, sweet potato, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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 tbsp avocado oil
• 1 cup, diced sweet potato
• 1 cup, florets broccoli
• 1, thinly sliced red bell pepper
• 1 can (15 oz), drained and rinsed chickpeas
• 2 tbsp harissa paste
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp ground cumin
• 1/4 cup, chopped fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp avocado oil in a large skillet over medium-high heat. Add 1 cup diced sweet potato and 1 cup broccoli florets, stirring to coat. Cook for 5 minutes until sweet potato begins to soften.
2. Step 2: Add 1 thinly sliced red bell pepper and cook for 2 minutes until crisp-tender.
3. Step 3: Stir in 1 can (15 oz) drained and rinsed chickpeas, 2 tbsp harissa paste, 2 tbsp soy sauce, 1 tbsp honey, and 1 tsp ground cumin. Cook for 3 minutes, stirring frequently, until flavors are combined and chickpeas are heated through.
4. Step 4: Season with salt to taste. Sprinkle with 1/4 cup chopped fresh cilantro and serve immediately.