Spicy Chickpea and Spinach Stew

Spicy Chickpea & Spinach Stew Recipe

4 from 2 reviews

Harissa is a Moroccan hot sauce made with chili peppers, garlic, olive oil, and spices. It gives this stew a slow heat, making it the perfect dinner for a chilly fall evening.



  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 2 (14.5 oz) cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
  • 1 (14.5 oz) can crushed tomatoes
  • 1/2 cup vegetable broth
  • 1 tbsp harissa (I used Spicy Mina Harissa)
  • 1 (6 oz) bag baby spinach
  • salt and pepper, to taste
  • lemon wedges and couscous or rice, for serving


  1. Heat the oil in a Dutch oven over medium heat.
  2. Add the onion and cook until softened, 5–7 minutes.
  3. Stir in the garlic and cumin and cook for a minute, until fragrant.
  4. Add the chickpeas, tomatoes, and broth.
  5. Bring the stew to a boil, then reduce heat to low and simmer, partially covered, for 10 minutes.
  6. Add the harissa and spinach to the pot and stir until the spinach has wilted.
  7. Remove from heat and season with salt and pepper to taste.
  8. Serve over couscous or rice with lemon wedges.


Different brands of harissa can vary a lot in spice level. You might want to start out with a teaspoon or less and add more to taste.