Mushroom and Chickpea Stew with Harissa and Preserved Lemon

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A warming vegetarian stew featuring earthy mushrooms and chickpeas simmered with spicy harissa and bright preserved lemon for a regional North African flair. This mediterranean-inspired vegan (vegetarian) ready in about 45 minutes pairs olive oil, large, diced onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 30 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  2. Step 2: Add 12 oz sliced cremini mushrooms and sauté for 6-7 minutes until they release moisture and start to brown.
  3. Step 3: Stir in 2 tbsp harissa paste, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tbsp finely chopped preserved lemon. Cook for 2 minutes, stirring frequently to coat mushrooms with spices.
  4. Step 4: Add 1 can (15 oz) drained chickpeas, 1 can (14.5 oz) diced tomatoes, and 1 1/2 cups vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer, cover, and cook for 20 minutes to meld flavors.
  5. Step 5: Stir in 1/4 cup chopped fresh cilantro just before serving. Serve hot with crusty bread or over couscous.

Frequently asked questions

How long does Mushroom and Chickpea Stew with Harissa and Preserved Lemon 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 Mushroom and Chickpea Stew with Harissa and Preserved Lemon?

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 olive oil from drying out.

Can I substitute ingredients in Mushroom and Chickpea Stew with Harissa and Preserved Lemon?

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 Mushroom and Chickpea Stew with Harissa and Preserved Lemon 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 Mushroom and Chickpea Stew with Harissa and Preserved Lemon 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.

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