Slow-Cooked Moroccan Chickpea Stew with Preserved Lemon and Harissa
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 (vegan) ready in about 375 minutes pairs dried chickpeas, olive oil, large, diced 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
Instructions
- Step 1: Soak 1 cup dried chickpeas overnight in cold water, then drain and rinse.
- 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.
- 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.
- 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.
- Step 5: Cook on low for 6-8 hours or on high for 3-4 hours until chickpeas are tender and stew is thickened.
- Step 6: Stir in 1/4 cup chopped fresh cilantro just before serving. Adjust seasoning as needed and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Moroccan Chickpea Stew with Preserved Lemon and Harissa take to make?
Total time is about 375 minutes (15 min prep + 360 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 Slow-Cooked Moroccan Chickpea Stew with Preserved Lemon and 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 dried chickpeas from drying out.
Can I substitute ingredients in Slow-Cooked Moroccan Chickpea Stew with Preserved Lemon and 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 Slow-Cooked Moroccan Chickpea Stew with Preserved Lemon and Harissa for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Cooked Moroccan Chickpea Stew with Preserved Lemon and Harissa 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.
