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Harissa Chickpea Stew

Introduction

This Harissa Chickpea Stew is cozy, creamy, spicy, and full of bold flavor. Chickpeas are simmered in a rich tomato-harissa sauce with coconut milk and spinach for a hearty one-pot meal that feels comforting but still wholesome.

It’s naturally dairy-free, gluten-free, protein-rich, and perfect for busy weeknights. Serve it with warm flatbread, rice, couscous, or roasted potatoes for a satisfying meal.

Why You’ll Love This Recipe

  • One-pot meal with easy cleanup
  • High in protein and fiber from chickpeas
  • Creamy and spicy thanks to coconut milk and harissa
  • Budget-friendly using simple pantry ingredients
  • Meal-prep friendly and freezer-friendly
  • Naturally vegan and gluten-free

What Is Harissa?

Harissa is a North African chili paste made with roasted peppers, garlic, oil, and spices like cumin, coriander, and caraway. It adds smoky, spicy, slightly sweet flavor to sauces, soups, stews, marinades, and vegetables.

For a milder stew, use less harissa. For more heat, add extra harissa, chili flakes, or cayenne pepper.

Ingredients

  • 11 oz (330 g) cherry tomatoes, halved
  • 1½ tbsp olive oil, divided
  • Salt and black pepper, to taste
  • Italian seasoning, to taste
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 2 tbsp harissa paste
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • 2–3 tbsp nutritional yeast, optional
  • 1 can (15 oz) chickpeas, drained
  • 1 cup (240 ml) canned coconut milk
  • 2 oz (60 g) spinach or kale

How to Make Harissa Chickpea Stew

Step 1: Roast the Tomatoes

Preheat the oven to 360°F (180°C). Place the cherry tomatoes in a baking dish, drizzle with a little olive oil, and season with salt, pepper, and Italian seasoning. Roast for 25–30 minutes, until soft and juicy.

For a faster version, use canned fire-roasted tomatoes instead.

Step 2: Sauté the Aromatics

Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes, until softened. Add the garlic and cook for 1 minute.

Step 3: Add Chickpeas and Spices

Add the roasted tomatoes, harissa paste, smoked paprika, cumin, garlic powder, nutritional yeast, and chickpeas. Stir well and cook for 1–2 minutes to let the flavors develop.

Step 4: Make It Creamy

Pour in the coconut milk and bring the stew to a gentle simmer. Cook over medium-low heat until the sauce thickens.

Step 5: Add Greens

Stir in the spinach or kale and simmer for about 2 minutes, until wilted.

Step 6: Serve

Remove from heat and serve warm with a drizzle of coconut milk, fresh herbs, or warm flatbread.

Serving Suggestions

Serve this harissa chickpea stew with:

  • Warm naan, pita, or crusty bread
  • White rice, brown rice, quinoa, couscous, or farro
  • Roasted potatoes or mashed potatoes
  • Roasted broccoli, cauliflower, or green beans
  • Dairy-free yogurt sauce
  • Fresh parsley, cilantro, or pickled onions

Variations

  • Add lemon juice for brightness
  • Use preserved lemon for extra Moroccan-inspired flavor
  • Add dried fruit like raisins or chopped apricots for sweetness
  • Add sweet potato, pumpkin, or squash for a heartier stew
  • Add zucchini, bell peppers, carrots, or peas for more vegetables
  • Use white beans or lentils instead of chickpeas
  • Add tofu or tempeh for extra protein

Tips for the Best Stew

  • Bloom the spices with the garlic for deeper flavor
  • Use full-fat coconut milk for the creamiest sauce
  • Mash a few chickpeas if you want a thicker texture
  • Add plant-based milk or broth if the stew becomes too thick
  • Start with 1 tablespoon harissa if you prefer mild spice
  • Use fire-roasted canned tomatoes to save time

Storage and Reheating

Refrigerator: Store in an airtight container for 4–5 days. The flavor gets even better the next day.

Freezer: Freeze in freezer-safe containers for up to 3 months.

Reheat: Warm on the stovetop or in the microwave until hot. Add a splash of coconut milk, broth, or water if needed.

FAQs

Can I use canned tomatoes?

Yes. Fire-roasted canned tomatoes are a great shortcut and save about 25–30 minutes.

Is this stew spicy?

With 2 tablespoons of harissa, it has medium heat. Use less for mild spice or more for extra heat.

What can I use instead of harissa?

Try another chili paste, Turkish pepper paste, sriracha, or tomato paste mixed with red pepper flakes, cumin, smoked paprika, and garlic.

Can I make it without coconut milk?

Yes. Use dairy-free cream, blended silken tofu, cashew cream, or another creamy plant-based alternative.

Can I use kale instead of spinach?

Yes. Kale works well, but it may need a few extra minutes to soften.

Recipe Card

Harissa Chickpea Stew

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

  • 11 oz cherry tomatoes, halved
  • 1½ tbsp olive oil
  • Salt, pepper, and Italian seasoning, to taste
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 2 tbsp harissa paste
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • 2–3 tbsp nutritional yeast, optional
  • 1 can chickpeas, drained
  • 1 cup canned coconut milk
  • 2 oz spinach or kale

Instructions

  1. Roast cherry tomatoes with olive oil, salt, pepper, and Italian seasoning at 360°F for 25–30 minutes.
  2. Heat oil in a skillet and sauté onion for 3–4 minutes.
  3. Add garlic and cook for 1 minute.
  4. Add roasted tomatoes, harissa, spices, nutritional yeast, and chickpeas. Stir well.
  5. Cook for 1–2 minutes.
  6. Pour in coconut milk and simmer until thickened.
  7. Add spinach or kale and cook until wilted.
  8. Serve warm with bread, rice, or your favorite grains.