One-Pan Moroccan Chickpea Stew with Harissa and Apricots
A fragrant, hearty stew blending chickpeas, sweet apricots, and spicy harissa, simmered to tender perfection in a single pan. This mediterranean-inspired vegan (vegan) ready in about 35 minutes pairs extra virgin olive oil, medium, diced yellow onion, minced 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.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 2 tbsp harissa paste
- 14 oz can diced tomatoes
- 2 cups vegetable broth
- 2 cups cooked chickpeas
- 1/2 cup chopped dried apricots
- 1/4 cup chopped fresh cilantro
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
Instructions
- Step 1: Heat 2 tbsp extra virgin olive oil in a large deep skillet over medium heat. Add 1 medium diced yellow onion and 3 minced garlic cloves, sautéing for 5 minutes until the onion is translucent and fragrant.
- Step 2: Stir in 1 tbsp ground cumin, 1 tsp ground coriander, and 1 tsp smoked paprika, cooking for 1 minute until the spices bloom and release aroma.
- Step 3: Add 2 tbsp harissa paste and cook for 30 seconds, stirring to combine and intensify flavor.
- Step 4: Pour in 14 oz canned diced tomatoes with their juices and 2 cups vegetable broth. Bring to a simmer over medium-high heat.
- Step 5: Add 2 cups cooked chickpeas and 1/2 cup chopped dried apricots, reduce heat to medium-low, and simmer uncovered for 15 minutes until the stew thickens and apricots soften.
- Step 6: Season with 1 tsp salt and 1/2 tsp black pepper, then stir in 1 tbsp fresh lemon juice and 1/4 cup chopped fresh cilantro just before serving to brighten the dish.
Equipment for this recipe
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Frequently asked questions
How long does One-Pan Moroccan Chickpea Stew with Harissa and Apricots take to make?
Total time is about 35 minutes (10 min prep + 25 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 One-Pan Moroccan Chickpea Stew with Harissa and Apricots?
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 extra virgin olive oil from drying out.
Can I substitute ingredients in One-Pan Moroccan Chickpea Stew with Harissa and Apricots?
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 One-Pan Moroccan Chickpea Stew with Harissa and Apricots 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 One-Pan Moroccan Chickpea Stew with Harissa and Apricots vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
