This Spicy Chickpea Stew is packed with hearty chickpeas, healthy spinach, and flavorful Moroccan spices. And it comes together in just 25 minutes, making it a perfect easy weeknight meal. Serve it over couscous for an easy, delicious vegetarian dinner!
Mina compensated me for the time spent developing and photographing this recipe. All opinions are my own.
Are you ready for a delicious and simple meatless meal? Well, you've come to the right place! This chickpea stew is:
- Hearty, healthy, and delicious.
- Packed with fresh Moroccan flavor.
- Ready in under 30 minutes.
- 100% vegetarian and vegan friendly!
While you're here, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!
Let's Spice Things Up
When I did my last reader survey, quite a few of you asked me to write more about the products I use everyday in my kitchen. Some people even requested that I take photos of the inside of my refrigerator. But trust me - you do not want to see that!
Although really, there's not that much to see. I keep a whole lot of fresh fruit and veggies on hand and then all the racks on the refrigerator door are jam packed with sauces and condiments. It's like a United Nations of hot sauces in my fridge.
I have definitely come a long way from the girl who grew up thinking that Tombstone frozen pizza was unbearably spicy. Now I like spicy foods!
I add hot sauce to so many dishes - sriracha on salad (don't knock it if you haven't tried it!), Cholula on tacos, harissa in soups. All hot sauces are not created equal and I've come to appreciate their wide variety of flavors. Hooray for hot sauces!
What is Harissa?
Harissa is a hot sauce that's often used in Tunisian and Moroccan food. It's a flavorful combination of chili peppers, garlic, olive oil, and spices.
I've found that different brands have different levels of heat - some just right, others almost unbearably hot. Some are thick like a paste, others are more saucy. Because there's such a wide variety in formulations for harissa, when you use it in a recipe, it's best to add a little, taste, then add more as needed.
When Mina Harissa asked me to develop a recipe using their products I was excited because their harissa is my favorite harissa. The spice level is perfect in their Spicy Harissa and I like the consistency of it too - it's more of a sauce than a paste.
(If you want to try it for yourself, you can buy Mina Harissa here!)
Mina Harissa is made with only 6 ingredients and it's all natural, so unlike a lot of other hot sauces, there are no preservatives or food coloring in it. A few teaspoons will perk up a soup or add a welcome kick to your next batch of roasted potatoes.
Some of my favorite ways to use harissa are these Vegan Eggplant Involtinis or these Oven Fries with Harissa Ketchup for dipping. Yum!
Tips & Tricks for Perfect Chickpea Stew
This stew is delicious on its own, but it's incredible when you add the harissa and a big squeeze of lemon juice. (So don't skip the lemon juice!)
The heat of the sauce is a slow one - at first, the stew doesn't seem spicy, but every spoonful gives you a little more heat. So add the spice with this in mind!
I used baby spinach for an added dose of protein and healthy greens. But you can also use kale - just trim the hard stems before adding to the dish.
This chickpea stew is delicious served over whole wheat couscous, rice,or quinoa. Experiment with your own favorite grains!
Related Recipes
If you love this chickpea stew, be sure to check out these other delicious ideas:
- Easy Eggplant Stew
- 66+ Vegetarian Chickpea Recipes
- Vegetarian Soups, Stews, & Chilis
- Savory Moroccan Couscous
- Jamaican Chickpea Stew
Recipe
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 3 cloves garlic minced
- ½ tsp ground cumin
- 29 oz chickpeas canned, drained and rinsed
- 14.5 oz crushed tomatoes canned
- ½ cup vegetable broth
- 1 tbsp harissa
- 6 oz baby spinach
- salt and pepper to taste
- lemon wedges for serving
- couscous or rice cooked, for serving
Instructions
- Heat the oil in a Dutch oven over medium heat.
- Add the onion and cook until softened, 5–7 minutes.
- Stir in the garlic and cumin and cook for a minute, until fragrant.
- Add the chickpeas, tomatoes, and broth.
- Bring the stew to a boil, then reduce heat to low and simmer, partially covered, for 10 minutes.
- Add the harissa and spinach to the pot and stir until the spinach has wilted.
- Remove from heat and season with salt and pepper to taste.
- Serve over couscous or rice with lemon wedges.
Emma says
I love harissa and using it here looks like a fabulous way to spice up a simple, hearty meal. I usually use it in tagines or dressings to stir through grain and bean salads.
I've been thinking of doing a vid or some pics to show readers my pantry/fridge, especially after after doing my A-Z ingredients series. I'd love to see yours!
Kiersten says
I've never thought to use harissa in a dressing--that is a great idea!
Anele @ Success Along the Weigh says
Yum! That made my tummy full just looking at it!
Eat Good 4 Life says
Oh boy, I love this recipe. Chickpeas are my ultimate favorite legumes. I bet this would also be great with quinoa 🙂
Julia says
This looks delicious! I've never actually purchased harissa, but I love the stuff. I'll definitely give Mina a shot next time I go to the store! I've been eating chickpeas like crazy lately, so this meal looks super appetizing to me 🙂
Kiersten says
You definitely need a jar of harissa in your fridge! 🙂 Before I came up with this recipe, I was going to do crispy roasted chickpeas with harissa. I think I'm going to give them a try next week as a snack.
Martina says
Yay for cardigan weather returning - I wore one on Tuesday and it was fab wasn't it. Even if I did have to take it by noon once it hit 85 but heck for that morning I could pretend it was autumn 🙂 I'm heading back up to Asheville next weekend and at the moment it looks like NC is going to be a little cooler than SC so that'll be fun.
I'm the worst in the world with spicy food....did spicy food just slowly grow on you or did something just change with your tastebuds?
Kiersten says
I'm probably tagging along with my husband to Asheville in October. I can't wait! I'm going to eat sooooo much chocolate. 😉
I think spicy food slowly grew on me. My husband loves spicy food, so I'd eat what he was having and little by little, my tolerance for it grew. I never had spicy food growing up because my mom doesn't like it, so I think I had to retrain my tastebuds.
Kare @ Kitchen Treaty says
I bought a jar of harissa (more of a paste) months ago and never got around to trying any. 🙁 In fact, as I was unpacking yesterday and put it in the pantry, I thought, "I have got to try this already!" I might have to try Mina brand first, though - and in this stew, to boot. Holy moly. This recipe makes me excited for winter, and that's saying something.
Kiersten says
Unpacking! That is a good thing--yay! When we moved, it was like Christmas morning with all the things I rediscovered in our pantry.
dishing up the dirt says
I love harissa! this recipe sounds like a bowl full of comfort. It is finally chilly here and I know this would be the perfect autumn dinner.
Kiersten says
I think the high was 65 here yesterday--I love it! I have so many ideas for stews and soups and comfort food now that it's cooler out.
Erin says
This looks delicious! I made your veggie chili last night and now I can't wait to make this stew!! 🙂
Kiersten says
Yay! It's definitely chili season now, right? 🙂 I hope you like the stew!
Robin Gagnon {Mom Foodie} says
I love harissa but the brand I used to use is no longer made & I've been doctoring up some Portuguese hot pepper paste to be like it. I'll have to try this.
Kiersten says
I really like Mina. I've even tried making my own harissa, but this one is better. 🙂 I don't know if it was the recipe I used or what, but the homemade one I made was so spicy it was pretty much inedible!
Katy @ Katy's Kitchen says
I've never used Harissa and always wondered how it tastes. Thanks for the description. I'm all over spicy foods recently, this one looks so simple, healthy and right up my alley!
Maria Tadic says
This looks so yummy! I love harissa! The one I get has such a nice sweet heat to it. I love it! Cant wait to try this stew - it's definitely getting to the point of stew weather!!!
Kiersten says
I know! I was bummed about summer ending, but now I think I'm ready for heartier meals and brisk fall mornings. 🙂
Hannah @ CleanEatingVeggieGirl says
YUM! This sounds super tasty and SO easy..my kind of recipe!
Abby @ The Frosted Vegan says
I am also a spicy food lover, gimme that hot sauce, Siracha, you name it! I love that you called your fridge the "UN of Hot Sauces"! : )
Kiersten says
High fives! 😀 I could put hot sauce on everything.
Shelley @ Two Healthy Kitchens says
This is calling me ... loudly, actually. I love how simple this is, yet just from the (gorgeous!) photos, you can tell it's jam-packed with flavor! I can't wait to make it! Oh - and I am so smirking about the very thought of photographing the guts of my own fridge! My bloggy partner, Gretchen, just laughs at me because I keep so much stuff on hand (UN of hot sauces? Oh, yeah, I hear you!), and it's usually one big, happy, disorganized jumble of ingredient possibilities. (Her fridge, by comparison, is impeccably tidy. Completely indicative of our personalities, I'm tellin' ya!) Anyway, love this post (as usual!) 😀 ! Thanks, Kiersten!
Kiersten says
Oh yeah, I keep a ridiculous amount of things on hand. You should see my pantry. We don't even have room in there anymore because I hoard so many ingredients!
Arthur in the Garden! says
Yummy!
Tracey says
Looks awesome - but where do you find Mina Harissa? On-line only?
Kiersten says
I know they're launching in stores this month, but you can also order online here: http://www.abesmarket.com/mina-harissa-2-pack-10oz-each.html
Mina says
Hi Tracy... You kind find our Harissa at your local grocery store or specialty market. If you tell me what city you're in I can send you a list of stores : ) Mina
Ash-foodfashionparty says
Love this recipe. Definitely harissa is a fantastic addition to the chickpea. I like everything about this dish.
Caitlin says
can you believe i've never used harissa in a recipe before? this is a must try. it looks and sounds delicious!
i can't remember what i put in the survey, but i'd totally love for you to do a post on your kitchen 😉
Kiersten says
You should try it! And yeah, I'm going to put together a what I keep in my fridge post soon. 🙂
Meg @ Beard and Bonnet says
YUM! I love harissa and chickpeas and pretty much everything else in this stew. Awesome recipe!
Angie@Angie's Recipes says
A hearty and warming stew, Kiersten.
McKel Hill, MS, RD, LDN | Nutrition Stripped says
Oooooh this looks so good!
Laura (Tutti Dolci) says
Your stew looks like a bowl of comfort! Love the harissa!
dixya| food, pleasure, and health says
I have heard so much about harrisa sauce but never tried it before. I would absolutely love to try this on a stew.
Kiersten says
You should try it--I bet you would like it!
Ashley says
So funny - I was the same way. Up until a few years ago I couldn't handle any spiciness in food - and then it somehow slowly changed. And now I like it as much as my husband! This stew sounds awesome - I've been on a chickpea kick the last two weeks so this fits right in with that!
Kiersten says
Isn't it funny how that happens?! I think I got used to spicy food because my husband likes it and sneaking bites of what he was eating slowly upped my tolerance. 🙂
Natalie @ Once Upon a Cutting Board says
I've actually never tried harissa (intentionally anyway, it's likely I've consumed it at some point without knowing!). It's one of those things that I've always been curious about but feel like I'd buy and then never use. This has encouraged me to try it though!
Kiersten says
Yeah, I try to steer clear of ingredients like that too. I have jars of things like piri piri and annatto and every time I look at them, I feel like, "Argh, when will I use this?!" But harissa is something I use a lot. Even when I make oven fries, I mix a little harissa into the ketchup to give it a kick.