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Harissa Vegetable and Chickpea Stew

Warming and flavourful harissa vegetable and chickpea stew. With chunks of red pepper, aubergine and baby potatoes. It’s sweet, spicy and perfectly comforting.

Moroccan Vegetable and Chickpea Stew #moroccan #vegan #dairyfree #stew #onepot #recipe

This one pot stew makes for the perfect dinner and comes together in no time!

What veggies you’ll need for this stew – onion, red bell pepper, aubergine/eggplant and baby potatoes. If you aren’t a fan of aubergine you can sub for courgette/zuchinni!

You can also switch the baby potatoes for sweet potato if you want, it will just reduce the cooking time a bit.

Harissa Vegetable and Chickpea Stew in Pan

The key ingredient to this moroccan stew is harissa paste. Harissa paste is a spicy chilli paste that originates from Tunisia. It’s a blend of red chillies, red pepper and garlic and sometimes the addition of spices.

It’s packed with flavour and makes a great base to stews and sauces. You can make your own or find it in jars in most supermarkets, which is what I used here.

Here’s what you’ll need for this harissa stew:

  • Onion
  • Garlic
  • Red pepper
  • Aubergine/eggplant
  • Baby potatoes
  • Harissa paste
  • Ground cumin
  • Ground ginger
  • Ground cinnamon
  • Vegetable stock
  • Chopped tomatoes, in a tin
  • Dried apricots
  • Pomegranate
  • Vegan yoghurt (optional)
Harissa Vegetable and Chickpea Stew #moroccan #vegan #dairyfree #stew #onepot #recipe

If you can’t get hold of baby potatoes you can use regular ones and just cut them up into small chunks.

I love topping this stew with vegan yoghurt and pomegranate. If you’re in the UK I like the Oatly or Koko plain ones. Yoghurt is great to take the edge of the spice if you want to make it a bit milder.

The dried apricots add sweetness to the stew without adding any sugar. You can leave them chunkier or cut into smaller pieces.

For the veg, I like to keep it chunky so they don’t break down when simmering.

Harissa Vegetable and Chickpea Stew in Pan

How to make harissa vegetable and chickpea stew:

Start my heating oil in a large pot or dutch oven on medium heat. I like to use my le creuset cast iron casserole dish.

Finely chop the onion and add to the pan. Crush the garlic and add along with red pepper and aubergine.

Sautee for a few minutes until lightly browned. Then add the baby potatoes, harissa, cumin, ginger, cinnamon, chopped tomatoes and vegetable stock.

Bring to a gentle simmer and leave for 20-25 minutes. Roughly chop the dried apricots and add with the drained chickpeas.

Simmer for another 5 minutes. The potato should be soft through and the stew should have thickened. Leave it a little longer if the potatoes need it and add more water if needed.

Harissa Vegetable and Chickpea Stew #moroccan #vegan #dairyfree #stew #onepot #recipe

For more stew recipes you may enjoy these:

Black bean and sweet potato chipotle chilli

Sausage and cannellini bean stew

As always if you make this harissa vegetable and chickpea stew be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!

Don’t forget to follow along on FacebookPinterest and Instagram – I’d love to see you all there!


Harissa Vegetable and Chickpea Stew #moroccan #vegan #dairyfree #stew #onepot #recipe

Harrisa Vegetable and Chickpea Stew

Yield: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Warming harissa vegetable and chickpea stew. With chunks of red pepper, aubergine and baby potatoes. It's sweet, spicy and the perfect one pot meal!


  • 1 onion
  • 4 garlic cloves
  • 1 red bell pepper
  • 1 aubergine/eggplant
  • 300g/10.5oz baby potatoes
  • 3-4 tsp harissa paste
  • 1 tin chopped tomatoes
  • 3 cups vegetable stock
  • 1 tsp ground cumin
  • 1/2 tsp ground ginger
  • Pinch of ground cinnamon
  • 1 tin chickpeas
  • 8 dried apricots
  • 1/2 lemon

To serve

  • Vegan yoghurt
  • Pomegranate arils
  • Fresh coriander/cilantro
  • Quinoa or couscous


  1. Heat some oil in a large pot or cast iron casserole dish on medium heat. Finely chop onion and add.
  2. Let fry for a few minutes, then add crushed garlic. Cut red pepper and aubergine into 1 inch chunks and add. Season with salt and pepper.
  3. Fry until the vegetables are lightly golden. Cut baby potatoes into quarters and add along with the harissa, tomatoes, vegetable stock, cumin, ginger, cinnamon and ginger.
  4. Bring to a simmer and leave for 25 minutes, stirring regularly. Add chickpeas, chopped apricot and leave for a further 5 minutes.
  5. Check the potatoes, they should be soft through. If not leave for a few more minutes, and add a bit more water if needed.
  6. Taste and season with salt and pepper and juice of half a lemon. Serve with vegan yoghurt, pomegranate and quinoa or couscous!


You can sub the aubergine/eggplant for courgette/zucchini if you prefer.

If you're sensitive to spice, start with 2 tsp harissa and you can taste and add more if needed.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 497Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 781mgCarbohydrates: 99gFiber: 19gSugar: 33gProtein: 16g

Nutrition information is a rough estimate

Did you make this recipe?

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