Slow-Cooked Potato and Chickpea Stew with Harissa
A deeply flavorful stew where potatoes and chickpeas simmer in a fragrant harissa-spiked broth, ideal for cool evenings. This mediterranean-inspired soups (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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Add 3 minced garlic cloves and 2 tbsp harissa paste, stirring for 1 minute until fragrant and oil becomes aromatic.
- 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.
- Step 4: Season with salt to taste. Garnish with fresh parsley and serve hot.
Frequently asked questions
How long does Slow-Cooked Potato and Chickpea Stew with Harissa take to make?
Total time is about 45 minutes (15 min prep + 30 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 Potato 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 olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Potato 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 Slow-Cooked Potato 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 Slow-Cooked Potato and Chickpea Stew with Harissa vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
