Moroccan Chickpea Stew with Harissa
This bold and spicy Moroccan-inspired stew combines chickpeas with harissa paste and warm spices for a deeply flavorful one-pot meal. It is a comforting and nourishing dish that is equally good served with crusty bread or over couscous.
A smoky harissa-spiced Moroccan chickpea stew that is warming and full of bold North African flavor.
Nutrition per serving
Ingredients
main
sauce
liquid
spices
vegetables
Instructions
Build the Flavor Base
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat. Add the diced red bell pepper and cook for 5 minutes until softened. Add the harissa paste and ground cumin, stir constantly for 1 minute to toast the spices and bloom the harissa.
Add Tomatoes and Broth
Pour in the crushed tomatoes and vegetable broth. Stir everything together well and bring the mixture to a simmer. Cook uncovered for 5 minutes, allowing the sauce to reduce slightly and the flavors to begin melding together.
Simmer the Chickpeas
Add the drained chickpeas to the pot and stir to coat them fully in the spiced tomato sauce. Reduce the heat to medium-low and simmer the stew uncovered for 20 minutes, stirring occasionally, until the sauce has thickened and the chickpeas have absorbed the flavors.
Finish and Serve
Taste the stew and adjust the seasoning with salt and additional harissa if you prefer more heat. Ladle into bowls and top with fresh chopped cilantro, a dollop of plain yogurt, and a drizzle of olive oil. Serve with warm crusty bread or couscous.
Substitutions
Common mistakes
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