Description
This Chickpea Tomato and Harissa Stew with Herby Yogurt is a flavorful Middle Eastern-inspired vegetarian main course. Featuring tender chickpeas simmered in a spiced tomato and harissa sauce, complemented by a refreshing herby Greek yogurt topping, this hearty stew is perfect for a wholesome and comforting meal. It’s gluten-free, packed with protein and fiber, and easy to prepare on the stovetop in just 35 minutes.
Ingredients
Scale
Stew
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1–2 tablespoons harissa paste (adjust to heat preference)
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 (14.5 oz) can crushed tomatoes
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1½ cups vegetable broth or water
- Salt and pepper to taste
- Juice of ½ lemon
Herby Yogurt
- 1 cup plain Greek yogurt
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh cilantro or parsley
- 1 teaspoon lemon juice
- Salt to taste
Instructions
- Heat the olive oil and sauté the onion: In a large pot over medium heat, warm the olive oil. Add the diced onion and cook for 5–6 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the aromatics and spices: Stir in the minced garlic, tomato paste, harissa paste, ground cumin, and smoked paprika. Cook for 1–2 minutes until fragrant, ensuring the spices are well combined with the onion mixture.
- Add tomatoes, chickpeas, and broth: Pour in the crushed tomatoes, drained chickpeas, and vegetable broth or water. Season the mixture with salt and pepper to taste, then stir well to combine all ingredients.
- Simmer the stew: Bring the mixture to a gentle simmer. Cover the pot and cook for 15–20 minutes, stirring occasionally, until the stew has thickened and flavors have melded together.
- Finish the stew: Remove the lid, stir in the lemon juice, and adjust seasoning with additional salt, pepper, or harissa paste if desired.
- Prepare the herby yogurt: While the stew simmers, in a small bowl, combine the plain Greek yogurt, chopped fresh mint, chopped cilantro or parsley, lemon juice, and a pinch of salt. Mix until smooth and well blended.
- Serve: Ladle the warm chickpea and tomato stew into bowls and top generously with the herby yogurt. Serve immediately with crusty bread, couscous, or rice for a complete meal.
Notes
- This stew tastes even better the next day as the flavors deepen overnight.
- It freezes well, making it great for meal prep and leftovers.
- For a fully plant-based version, substitute the Greek yogurt with a vegan yogurt alternative.
- Adjust the amount of harissa paste to your preferred level of heat.
- Serve with crusty bread, couscous, or rice to make the dish more filling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern-Inspired
