A plant-based and pantry-based dinner for busy people.
Are you on board with harissa yet? I love harissa paste as a shortcut for making sauces, dressings, stews, dips, and shakshuka. It has ingredients like cumin, paprika, chili peppers, and garlic all blended together and ready to use. I’ve been using this one, but I’ve tried a bunch of different ones that I’ve liked.
This chickpea stew comes together so quickly with mostly ingredients you can keep in the pantry — besides the broccolini, of course (because I can’t resist a bit of fresh green). It’s faster than takeout, full of flavor, and tastes amazing as leftovers — once the harissa flavor has a chance to fully mingle with the other ingredients.
This stew was so grounding last week when I needed to eat well, but didn’t have a lot or time (or motivation) to spend cooking. I would mix it up each time I ate it with different vegetables on top, in addition to or instead of the broccolini.
I encourage you to make this chickpea stew your own. The combination of harissa, coconut milk, tomatoes, and chickpeas is a great base for an easy, filling, and satisfying meal — but you can totally expand on it from there. Try it with some roasted sweet potato, cabbage, or cauliflower on top, or extra greens, or served over couscous or rice, or with a little garlic yogurt swirled in. I promise it won’t disappoint.
Harissa Chickpea Stew
Under 30 minutes, less than 10 ingredients, and mostly out of pantry ingredients. It’s fast, easy, and delicious — and it tastes even better the next day.
- 2 tablespoons harissa paste
- 1 can coconut milk
- 1 can chopped tomatoes
- Salt , to taste
- 3 cups cooked chickpeas , or 2 cans, drained and rinsed
- Olive or avocado oil
- Broccolini, broccoli, or any other greens you might have , cut into thin stalks
- Fresh cilantro to serve (optional)
Heat a large pot over a medium heat. Add harissa paste, stir, and heat through for about 30 seconds.
Add coconut milk, tomatoes, and a generous pinch of salt and stir to combine.
Bring to a simmer then add chickpeas. Continue cooking uncovered at a simmer for about 10-15 minutes until heated through. Taste for seasoning, add more salt as needed.
While the chickpeas are simmering, heat a cast iron skillet over a medium-high heat. Add enough olive oil to cover the base of the skillet and heat through for about a minute.
Add broccolini, a decent pinch of salt, and cover. Cook for 4 minutes. Uncover and stir. Cook for another 1-2 minutes until broccolini is tender, bright green, and charred in spots.
Serve chickpea stew with broccolini and fresh cilantro (if desired).