Slow-Cooked Moroccan Chickpea Stew with Preserved Lemon and Harissa

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

A warming slow-cooked stew bursting with fragrant spices, tender chickpeas, and the bright tang of preserved lemon balanced by spicy harissa. This Mediterranean-inspired vegan recipe, ready in about 375 minutes, pairs dried chickpeas, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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 cup dried chickpeas
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 1 small, pulp removed, rind thinly sliced preserved lemon
• 1 1/2 tbsp harissa paste
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp smoked paprika
• 4 cups vegetable broth
• 1 cup diced tomatoes
• 1/4 cup, chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Soak 1 cup dried chickpeas overnight in cold water, then drain and rinse.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent.
3. Step 3: Stir in 4 minced garlic cloves, 2 tsp ground cumin, 2 tsp ground coriander, and 1 tsp smoked paprika, cooking for 1 minute until fragrant.
4. Step 4: Transfer the mixture to a slow cooker and add the soaked chickpeas, 4 cups vegetable broth, 1 cup diced tomatoes, 1 1/2 tbsp harissa paste, 1 small preserved lemon rind (thinly sliced), 1 tsp salt, and 1/2 tsp black pepper.
5. Step 5: Cook on low for 6-8 hours or on high for 3-4 hours until chickpeas are tender and stew is thickened.
6. Step 6: Stir in 1/4 cup chopped fresh cilantro just before serving. Adjust seasoning as needed and serve warm.