Slow-Cooked Potato and Chickpea Stew with Harissa

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A deeply flavorful stew where potatoes and chickpeas simmer in a fragrant harissa-spiked broth, ideal for cool evenings. This Mediterranean-inspired soup recipe (vegetarian), ready in about 45 minutes, pairs olive oil, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 olive oil
• 1 large, finely diced (1 cup) onion
• 3 cloves, minced garlic
• 2 tbsp harissa paste
• 4 medium, peeled and diced (1-inch cubes, 1.5 lbs) potatoes
• 1 can (15 oz), drained and rinsed chickpeas
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp dried thyme
• to taste salt
• chopped, for garnish fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 cup finely diced onion and cook for 5 minutes until softened, stirring occasionally.
2. Step 2: Add 3 minced garlic cloves and 2 tbsp harissa paste, stirring for 1 minute until fragrant and oil becomes aromatic.
3. Step 3: Add 1.5 lbs diced potatoes, 15 oz drained chickpeas, 14 oz diced tomatoes, 4 cups vegetable broth, 1 tsp ground cumin, and 1/2 tsp dried thyme. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 30 minutes until potatoes are tender.
4. Step 4: Season with salt to taste. Garnish with fresh parsley and serve hot.