Harissa-Spiced Chickpea Stew with Preserved Lemons

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A vibrant vegetarian stew simmered with smoky harissa and tangy preserved lemons, perfect with crusty bread for dipping. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs chickpeas, diced 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 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

• 1 can (15 oz), drained and rinsed chickpeas
• 1 can (14 oz), undrained diced tomatoes
• 3 tbsp harissa paste
• 2, thinly sliced preserved lemons
• 2 tbsp olive oil
• 3 cloves, minced garlic
• 1 cup chicken broth
• 1/4 cup, chopped fresh cilantro
• 1/2 tsp salt
• 1/4 tsp smoked paprika

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a medium pot over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
2. Step 2: Stir in 3 tbsp harissa paste and 1/4 tsp smoked paprika, cooking for 2 minutes to deepen the flavor.
3. Step 3: Add 1 can diced tomatoes (undrained), 1 can drained chickpeas, 1 cup chicken broth, and 2 sliced preserved lemons. Bring to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally.
4. Step 4: Season with 1/2 tsp salt and 1/4 cup chopped cilantro. Simmer uncovered for 5 more minutes until flavors meld. Adjust salt to taste.