One-Pot Chicken and Chickpea Stew with Harissa

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

A warming stew combining tender chicken thighs and chickpeas simmered in a spicy harissa tomato sauce. This mediterranean-inspired no cook (gluten free) ready in about 50 minutes pairs boneless chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 35 min Serves 4 Mediterranean cuisine 380 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-high heat. Add 1 lb boneless chicken thighs cut into 1.5-inch pieces and brown for 5-6 minutes until golden on all sides; transfer chicken to a plate.
  2. Step 2: In the same pot, add 1 diced medium yellow onion and 4 minced garlic cloves, sauté for 4 minutes until soft and fragrant.
  3. Step 3: Stir in 2 tbsp harissa paste, 1 tsp ground cumin, and 1 tsp smoked paprika, cooking for 1 minute until spices release aroma.
  4. Step 4: Add 15 oz drained and rinsed canned chickpeas, 14 oz diced tomatoes with juice, and 1 1/2 cups chicken broth, scraping up any browned bits from the bottom.
  5. Step 5: Return the browned chicken pieces to the pot, season with 1 tsp salt and 1/2 tsp black pepper, bring to a simmer, cover, and cook on low heat for 25 minutes until chicken is tender and sauce thickens.
  6. Step 6: Stir in 1/4 cup chopped fresh cilantro just before serving for a fresh finish.

Frequently asked questions

How long does One-Pot Chicken and Chickpea Stew with Harissa take to make?

Total time is about 50 minutes (15 min prep + 35 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-Pot Chicken and Chickpea Stew with Harissa?

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 boneless chicken thighs from drying out.

Can I substitute ingredients in One-Pot Chicken and Chickpea Stew with Harissa?

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-Pot Chicken and Chickpea Stew with Harissa 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-Pot Chicken and Chickpea Stew with Harissa gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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