Harissa-Spiced Chickpea Stew with Lemon Zest

By AislePrompt Editorial · ·

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 drafted and published.

A vibrant, aromatic stew featuring roasted chickpeas in a smoky harissa-spiked tomato broth, brightened by fresh lemon. This Mediterranean-inspired vegetarian recipe (vegan-friendly), ready in about 55 minutes, pairs chickpeas, harissa paste, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.

Prep: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Drain and rinse 2 cans (15 oz each) chickpeas, then toss with 2 tbsp olive oil and roast on a sheet pan at 400°F for 25 minutes until golden and crisp.
  2. Step 2: Heat 1 tbsp olive oil in a pot over medium heat, add 2 tbsp harissa paste and cook for 1 minute until fragrant.
  3. Step 3: Stir in 1 can (14.5 oz) diced tomatoes, 1 1/2 cups chicken broth, and 1/2 cup reserved chickpea liquid; bring to a simmer and cook for 10 minutes.
  4. Step 4: Add roasted chickpeas to the pot and simmer for 5 minutes, then stir in 1/4 cup finely chopped fresh cilantro and the zest of 1 lemon.
  5. Step 5: Simmer uncovered for 3 more minutes until flavors meld, then serve hot with extra cilantro and lemon zest.

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