Smoky Harissa-Spiced Chickpea and Sweet Potato Stew

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A hearty vegetable stew with roasted sweet potatoes and chickpeas, infused with North African harissa and aromatic spices. This North African-inspired soup recipe, ready in about 65 minutes, pairs sweet potatoes, chickpeas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 medium, peeled and cubed sweet potatoes
• 1 can (15 oz), drained and rinsed chickpeas
• 2 tbsp olive oil
• 1, finely diced red bell pepper
• 1 medium, cubed zucchini
• 3 cloves, minced garlic
• 2 tbsp harissa paste
• 14 oz canned diced tomatoes
• 2 cups chicken broth
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 cup, chopped fresh cilantro
• 1 tbsp lemon juice

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

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 medium peeled and cubed sweet potatoes with 2 tbsp olive oil, 1/2 tsp smoked paprika, and 1/2 tsp salt on a baking sheet. Roast for 25 minutes until tender and caramelized.
2. Step 2: Heat remaining 1 tbsp olive oil in a large pot over medium heat. Add 1 finely diced red bell pepper and 1 medium cubed zucchini, cooking for 5 minutes until softened.
3. Step 3: Stir in 3 minced garlic cloves, 2 tbsp harissa paste, 1 tsp cumin, and 1/2 tsp smoked paprika, cooking for 2 minutes until fragrant.
4. Step 4: Add 14 oz canned diced tomatoes, 2 cups chicken broth, and 1 can drained and rinsed chickpeas. Bring to a simmer, then add roasted sweet potatoes and cook for 15 minutes.
5. Step 5: Stir in 1/4 cup chopped fresh cilantro and 1 tbsp lemon juice, cooking for 2 minutes until flavors meld. Adjust salt and pepper to taste.