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    Home » Recipes » Vegetarian/Vegan Meals

    Chickpea Stew with Harissa (Vegan)

    March 24, 2020 By Monika Last Updated February 3, 2022 15 Comments

    Jump to Recipe

    This simple, vegan chickpea stew with tomato and harissa comes together in just a few easy steps. It contains a handful of pantry staples and comes together in under 40 minutes. Perfect for sharing with family or friends!

    Chickpea stew in black bowl with spoon, fresh parsley and pita in background.

    This North African inspired chickpea stew is full of warmth and gentle, smoky heat of harissa.  Harissa is a Tunisian hot chili pepper paste which contains spices such as smoked paprika, cumin, coriander and caraway seeds and carries so much depth of flavour there was no need to add too many extra ingredients so this recipe is extremely simple to put together. 

    Despite this simplicity this chickpea stew is bursting with flavour and ideal to make as a weeknight family meal as well as party food dish.

    Why you'll love this chickpea casserole

    • It's simple and quick to make. 
    • It uses cupboard ingredients.
    • It's vegan, gluten free and nutritious.

    Chickpea stew ingredients 

    Ingredients for making vegan chickpea stew in individual dishes.
    Chickpea stew ingredients.

    This simple vegan chickpea casserole comes with a rich tomato sauce made using canned tomatoes, red onion, garlic, tomato puree as well as harissa paste for heat and added flavour.  I also used a few spices including cumin, coriander and onion granules and you can tweak the amounts to your preference.

    I also used 1 red sweet pointed pepper (which is sweeter than a bell pepper though you can use that instead if you can't get pointed peppers), perfect to offset the tangy tomato flavour in this chickpea stew recipe.

    How to prepare the chickpeas

    Canned chickpeas are a ready-to-eat product and you don't need to rinse them for this stew.  I also used the chickpea water (from 1 can) to loosen the consistency of the stew.  I used canned chickpeas for convenience but you can prepare chickpeas from scratch if you prefer.  Simply soak dried chickpeas overnight then strain, add fresh water, cover and cook gently for about an hour or until tender (or use the packet instructions).

    Top tip

    If cooking dried chickpeas from scratch use approx. 150 ml (a little more than half a cup) of chickpea water in the stew.

    Step-by-step recipe instructions

    1. In a pot heat up the oil, add the onion, garlic and red pepper, stir and cook gently for 3 minutes.

    Sauteeing red onion and red pepper in large pot with spoon.

    2. Add the canned tomatoes, chickpeas (plus the water from 1 can), spices, tomato puree, harissa paste and stock cube, cover and bring to the boil then lower the heat and simmer for 30 minutes stirring occasionally.

    Tomato sauce and chickpeas with spices in pot with spoon.

    3. Remove from the heat and adjust the seasoning if needed.

    Chickpea casserole in pot with spoon.

    4. Garnish with fresh parsley and serve.

    Top down view of chickpea casserole with parsley in pot with spoon.

    Serving suggestions

    This chickpea stew is delicious with rice, couscous, bulgur wheat, quinoa, pita bread or simply fresh crusty bread. It's great with morning eggs, as a side or main dish as well as party dish.  You can also stir in a handful of finely chopped baby spinach once the stew is cooked.

    For a non-vegetarian meal idea serve this chickpea casserole alongside yogurt marinated grilled chicken or spiced crispy chicken legs. 

    Top tips

    • Tweak the amounts of harissa, coriander and cumin to suit your taste. I recommend making the stew as per Instructions and adjusting the amount of heat and spice, if needed, once it's ready and you've tasted it. If you want more heat add cayenne, chili pepper or hot paprika.
    • I added approx. 160 ml of chickpea water (from 1 can) to the stew.
    • Best served hot. Tastes great the next day too!
    • Refrigerate, covered, for up to 3 days. Reheat in the microwave.
    • Freeze for up to 3 months. 

    Substitutions

    • Red sweet pointed pepper: substitute red bell pepper if preferred.
    • I used fresh parsley for garnish but cilantro/coriander would work well too.
    • If you prefer not to use chickpea water add approx. 130 ml regular water (or to taste) instead.

    Side view of chickpea stew in black bowl with pita and parsley in background.

    You might also like

    • Easy Eggplant Pasta Bake with Chickpeas
    • Vegan Mediterranean Butternut Squash Casserole
    • Vegan Eggplant Casserole Recipe with Beans
    • Root Vegetable Stew (Polish-Style)

    Check out also this collection of over 12 healthy vegetarian pasta meals.

    Keep in touch!

    If you make this simple chickpea bake I'd love to know how it turned out for you. What herb did you use? Let me know in the comments bellow, thanks:)

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    Recipe

    Chickpea stew in black bowl with spoon, fresh parsley and pita in background.

    Chickpea Stew with Harissa (Vegan)

    This simple, vegan chickpea stew with tomato and harissa comes together in just a few easy steps. It contains a handful of pantry staples and comes together in under 40 minutes.
    No ratings yet
    Print Pin Rate
    Course: Dinner, Main, Side
    Cuisine: gluten free, vegan
    Prep Time: 8 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 38 minutes minutes
    Servings: 6 servings
    Calories: 151kcal
    Author: Monika Dabrowski

    Equipment

    • Medium sized pot

    Ingredients

    • 2x14.11oz cans (800 g) chickpeas drained, reserve water from 1 can
    • 1 red sweet pointed pepper deseeded, chopped
    • 1 red onion finely chopped
    • 2 garlic cloves finely chopped
    • 4 teaspoons harissa paste
    • 1x14.11oz can (400 g) chopped tomatoes
    • 2 tablespoons tomato puree
    • 2 tablespoons olive oil
    • 1 vegetarian stock cube
    • ½ teaspoon ground coriander
    • ⅓ teaspoon ground cumin and onion granules each
    • ½ teaspoon coarse sea salt or to taste
    • 4 tablespoons parsley finely chopped

    Instructions

    • In a pot heat up the oil, add the onion, garlic and red pepper, stir and cook gently for 3 minutes.
    • Add the canned tomatoes, chickpeas (plus the water from 1 can), spices, tomato puree, harissa paste and stock cube, cover and bring to the boil then lower the heat and simmer for 30 minutes stirring occasionally.
    • Remove from the heat and adjust the seasoning if needed. Garnish with fresh parsley and serve.

    Notes

    • Tweak the amounts of harissa, coriander and cumin to suit your taste. I recommend making the stew as per Instructions and adjusting the amount of heat and spice, if needed, once it's ready and you've tasted it. If you want more heat add cayenne, chili pepper or hot paprika.
    • I added approx. 160 ml of chickpea water (from 1 can) to the stew.
    • Red sweet pointed pepper: substitute red bell pepper if preferred.
    • I used fresh parsley for garnish but cilantro/coriander would work well too.
    • If you prefer not to use chickpea water add approx. 130 ml regular water (or to taste) instead.
    • Best served hot. Tastes great the next day too!
    • Serve with rice, couscous, bulgur wheat, quinoa, pita bread or fresh crusty bread. This stew can also be served with fried/poached eggs for breakfast.
    • Refrigerate, covered, for up to 3 days. Reheat in the microwave.
    • Freeze for up to 3 months. 

    Nutrition

    Serving: 1serving | Calories: 151kcal | Carbohydrates: 19g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 666mg | Potassium: 394mg | Fiber: 6g | Sugar: 4g | Vitamin A: 430IU | Vitamin C: 13mg | Calcium: 63mg | Iron: 2mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

     

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    1. Dave G says

      March 26, 2020 at 4:40 pm

      Mmmm, that is tasty looking and healthy! Be safe and hope that all is well, Monika!

      Reply
      • Monika says

        March 26, 2020 at 5:35 pm

        Thanks Dave, we are fine, hope you are too:)

        Reply
    2. Le Coin de Mel says

      June 05, 2017 at 1:26 pm

      I love a dish that's quick to put together and fun of flavours. I'm keeping this recipe up my sleeve for a visit from vegan friends 🙂 Thanks for joining in with #FreeFromFridays.

      Reply
      • Monika says

        June 05, 2017 at 1:34 pm

        You are welcome and thank you! Glad you like the recipe:)

        Reply
    3. Paula from Her Life Is Love says

      May 31, 2017 at 12:40 am

      Chickpeas seem to be a popular ingredient to use lately. I'd really like to give this recipe a try!

      Reply
      • Monika says

        May 31, 2017 at 7:24 am

        They are super popular, yes, I think because they are so versatile. I hope you like this dish if you do give it a try:)

        Reply
    4. Colleen says

      May 29, 2017 at 5:08 pm

      Oh, la, la...do these ever look amazing! I can never get enough of chickpeas!

      Reply
      • Monika says

        May 29, 2017 at 5:30 pm

        Thank you! I feel the same about chickpeas:)

        Reply
    5. love in the kitchen says

      May 27, 2017 at 6:30 pm

      I've saved this and can't wait to try it. Really glad you posted this.

      Reply
      • Monika says

        May 27, 2017 at 8:20 pm

        Thank! So glad you like the recipe. Let me know how the recipe turned out if you do make it:)

        Reply
    6. Jhuls says

      May 27, 2017 at 11:04 am

      I love this dish of yours, Monika - sounds really good! Thanks for sharing and happy FF!

      Reply
      • Monika says

        May 27, 2017 at 11:22 am

        Thanks Jhuls!

        Reply
    7. Eb Gargano | Easy Peasy Foodie says

      May 26, 2017 at 10:10 pm

      What a gorgeous recipe - I love everything about it! Eb x

      Reply
      • Monika says

        May 26, 2017 at 10:38 pm

        Thank Eb!

        Reply
    8. Nico @ yumsome says

      May 25, 2017 at 6:19 pm

      Wow, Monika, that looks so gorgeous! Really rich and filling... and vegan too. I love it! xx

      Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

    Find out more about me →

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