Harissa Chickpea Stew

Dinner, Soups

I’d like you to know something incredibly weird and personal about me.

Whenever I get sad, anxious, elated, nervous…something happens. It’s really strange. Like, I dunno why it does this, but my nose does this weird twitch thing. It’s like Bewitched, except totally not cute and definitely not deliberate. There’s no explanation and it hasn’t done this my whole life just recently actually, in the past few years. All my energy goes to my nose and tells me that it doesn’t like something (or does)!

On Saturday this happened to me. It was a combination of 3/4 parts sad and 1/4 parts anxious (in re: of a project I’m working on). Also, something I learned: coffee totally doesn’t help. It makes it twitch faster. Yes, coffee makes it go faster…by a lot. This is weird. And it’s weirder that I’m sharing this. But really we’re friends by now and you should know that when crazy emotions run through my body, my nose reacts. The end.

To calm my nose (or whatever) I decided to make something comforting…that wasn’t doughnuts…

This stew is pretty perfect. Let’s talk about its strengths:

1. It’s vegan, though it doesn’t have to be. Add chicken. The original recipe does and it looks delicious that way. I recommend cooking up a few chicken thighs before (in the same pot!) you start making the stew.

2. Thirty minutes is all you need to throw this together.

3. It’s cheeeap. I dunno. Probably under $10?

4. Harissa. I put it on everything. Eggs, toast with avocado, chicken, etc. You should too. It’s about $6 for the tube and lasts a good while.

This stew was designed to cure some of that February cold that won’t go away.

For me, I’m using it as a hug as I listen to some sappy music (example 1 and example 2) and muscle through this work.

Let’s make this week count–we can do this!

Harissa Chickpea Stew

Print this recipe!

Olive Oil
2 shallot, minced
3 garlic cloves, minced
2 tablespoons ground cumin
2 tablespoon Harissa (see note below)
2 tablespoon tomato paste
3 bay leaves
2 cups vegetable broth
1 3/4 water
2 15-ounce can chickpeas, rinsed and drained
1/2 red bell pepper, diced
1/2 yellow red bell pepper, diced
4 lemon wedges
Handful of Italian parsley, chopped
French loaf for serving

1. Heat 2 tablespoons of olive oil in a medium pot over medium-high heat. Add minced shallot and cook until translucent, about 3 minutes. Place garlic atop of shallots and cook until fragrant, about 1 minute. Next, add the cumin, harissa (note! if you’re adverse to heat scale it back to 1 tablespoon) and tomato paste; stir until a smooth paste forms, about 1 minute.

2. Add vegetable broth, water and bay leaves. Bring to a boil; reduce heat to medium-low and simmer, uncovered, occasionally stirring, for about 20 minutes.

3. Transfer chickpeas to pot; bring to a simmer and cook for an additional 10 minutes. Salt to taste. I added about 1 1/2 teaspoons of kosher salt. Throw in red peppers and yellow peppers; simmer for 1 minute. Divide stew into 4 bowls, squeeze lemon on top and sprinkle with Italian parsley. Serve with bread.

Adapted from Bon Appetit, January 2012

Previous Post Next Post

You Might Also Like


Leave a Reply

  • Reply penelope October 15, 2013 at 12:59 pm

    I LOVE this recipe!! I have made it several times and it always tastes delicious and makes me feel warm and cozy inside. I also like to throw in a big bunch of kale when it is simmering, and that adds a little extra green to make it a balanced meal. I eat it in a big warm bowl with crusty french bread and a scoop of greek yogurt on top πŸ™‚

    • Reply Adrianna Adarme October 15, 2013 at 3:27 pm

      Duuude. I love this dish. I must make it again soon. Your additions of kale and greek yogurt sound awesome.

  • Reply Nilima nigam March 26, 2013 at 5:42 am

    I had with thin spaghetti noodles and kalamata olives. Flavoured with Harissa was delicious. I am looking to try the chickpea stew.

  • Reply Nilima nigam March 26, 2013 at 5:36 am

    Chickpea with Harissa

  • Reply Ali October 9, 2012 at 9:53 pm

    I made this last night and thickened it with a little flour at the end and served it with a side of basmati rice.
    It was so amazing, delicious, healthy and hearty. This will be added to the rotation!
    Do not forget the parsley and lemon.

    • Reply Adrianna October 9, 2012 at 10:38 pm

      Oh man this must’ve been so good with basmati rice. Glad you liked it!

  • Reply Kelsi June 6, 2012 at 9:51 am

    just made this stew today and it is lovely. thanks for the recipe. i substituted sriratcha for harissa. probably not the same thing at all but it tastes alright. i just used a tablespoon.

  • Reply Nicole March 20, 2012 at 6:13 am

    I must find myself some harissa and make this before the outside temperatures go up. Thanks for sharing.

  • Reply Tasha the clean eating mama March 11, 2012 at 11:48 pm

    This stew looks beautiful. I am such a fan of chickpeas… Being vegan legumes are a staple in my pantry. I cannot wait to make this recipe.

  • Reply Melanie February 27, 2012 at 7:30 am

    I so want to make this. It’s pretty hard to come by some good chickpeas in a can here though. How should I make it if I use fresh ones??? Cook them up separately and add them in the end? or should I use more broth and cook them in the broth? sorry if that’s a stupid question ^^

    Love your blog!

  • Reply Russell at Chasing Delicious February 23, 2012 at 5:48 pm

    I really like this recipe. This is my kind of stew! I am definitely adding this to my soup list. Yum!

  • Reply Nadette@Eat, Read, Rant! February 22, 2012 at 1:35 pm

    Chickpease+harissa=awesome. I actually just put together my dinner menu for tonight, and it’s chickpeas with hot italian sausage. Great minds think alike? I think yes!

  • Reply detroittokyo February 21, 2012 at 11:52 am

    This looks delicious and definitely comforting, as you said. I’ve never tried harissa (gasp!). Is it very spicy? I love your blog!

    • Reply Adrianna February 21, 2012 at 7:59 pm

      It definitely has a kick, so if you’re kind of sensitive to it I’d recommend halving the amount in the recipe. πŸ™‚

  • Reply Dana B @ thebakingbooth February 21, 2012 at 10:10 am

    Just looked up Harissa after reading this post. Looks yummy! Thanks for introducing me to it! Now, if I could just develop a taste for chickpeas. Certainly healthy. Wish I had the willpower you do, then I’d go for them over chocolate πŸ™‚

  • 1 2 3