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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.
Serves 3-4


  • 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)


  1. Heat a large pot over a medium heat. Add harissa paste, stir, and heat through for about 30 seconds.
  2. Add coconut milk, tomatoes, and a generous pinch of salt and stir to combine.
  3. 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.
  4. 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. 

  5. 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.

  6. Serve chickpea stew with broccolini and fresh cilantro (if desired).