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One-Pot Spicy Harissa Chickpea and Spinach Stew

By PanPotPlates Editorial TeamPublished Apr 10, 2026 | Updated Oct 25, 2026
North African-Inspired Under review dairyfreeonepoteasyflavorfulbudget-friendly

Chickpeas, spinach and red pepper simmer in a tomato broth with harissa, cumin and lemon.

One-Pot Spicy Harissa Chickpea and Spinach Stew
Prep Under review
Cook Under review
Total Under review
Servings 4
Difficulty easy
Cuisine North African-Inspired

Recipe Details

PrepUnder review
CookUnder review
TotalUnder review
Servings4
Difficultyeasy
CuisineNorth African-Inspired
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Ingredients

Servings 4
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 2 tablespoons harissa paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (optional for extra heat)
  • 1 (14 oz) can diced tomatoes
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 2 cups vegetable broth
  • 4 cups fresh spinach, roughly chopped
  • Salt and freshly ground black pepper, to taste
  • Juice of 1 lemon
  • Fresh cilantro or parsley, chopped (for garnish)
Ingredients for One-Pot Spicy Harissa Chickpea and Spinach Stew
Ingredients for One-Pot Spicy Harissa Chickpea and Spinach Stew

Instructions

  1. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
  2. Add diced onion and red bell pepper; sauté for 5-6 minutes until softened and translucent.
  3. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Add harissa paste, ground cumin, smoked paprika, ground coriander, and cayenne pepper. Cook, stirring constantly, for 1-2 minutes to toast the spices and enhance their aroma.
  5. Pour in diced tomatoes with their juices, chickpeas, and vegetable broth. Stir well to combine all ingredients.
  6. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally.
  7. Add the chopped spinach and cook for an additional 3-4 minutes until wilted and tender.
  8. Season the stew with salt, freshly ground black pepper, and lemon juice to taste.
  9. Remove from heat and garnish with freshly chopped cilantro or parsley before serving.
  10. Serve hot with crusty bread or over cooked grains such as rice, quinoa, or couscous if desired.
One-Pot Spicy Harissa Chickpea and Spinach Stew cooking in the recommended pan or pot
One-Pot Spicy Harissa Chickpea and Spinach Stew cooking in the recommended pan or pot

Timing

Allow for preparation, 7-9 minutes sauteing and toasting, bringing to a boil, 15 minutes simmering and 3-4 minutes wilting spinach. Optional grains or bread are separate.

Storage

Refrigerate leftovers promptly in covered shallow containers for up to 4 days. Reheat until hot throughout.

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