North African Harissa-Spiced Chickpea and Tomato Stew

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 vegan stew featuring chickpeas simmered in a fiery harissa tomato sauce, perfect for a warming, plant-based meal. This African recipe, ready in about 40 minutes, pairs canned chickpeas, onion, garlic cloves 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.

Prep: 10 min Cook: 30 min Serves 4 African cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium onion and cook for 5 minutes until soft and translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
  2. Step 2: Add 2 tbsp harissa paste, 1 tsp ground cumin, and 1 tsp smoked paprika, stirring for 30 seconds to bloom the spices.
  3. Step 3: Pour in 1 can (28 oz) diced tomatoes and 1 1/2 cups vegetable broth, then bring to a simmer.
  4. Step 4: Add 2 cans (15 oz each) drained and rinsed chickpeas. Stir well and reduce heat to low. Simmer uncovered for 20 minutes until the sauce thickens and flavors meld.
  5. Step 5: Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice. Remove from heat and stir in 1/4 cup chopped fresh parsley.
  6. Step 6: Serve warm with crusty bread or over couscous for a filling meal.

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