Harissa Stews: 11 Fiery Sweet Potato & Chickpea One-Pots

Classic Harissa Sweet Potato and Chickpea Stew

Classic Harissa Sweet Potato and Chickpea Stew is a vibrant, comforting one-pot dish that brings together earthy sweet potatoes and hearty chickpeas with the warm spices of harissa.

Perfect for weeknight dinners or meal prep, this recipe takes about 40 minutes to prepare and cook, making it suitable for cooks of all skill levels.

Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon harissa paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
2 medium sweet potatoes, peeled and diced
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
2 cups vegetable broth
Salt and pepper to taste
Fresh cilantro or parsley for garnish (optional)
Lemon wedges for serving (optional)

Instructions:

Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, harissa paste, cumin, coriander, and smoked paprika. Cook for another 1-2 minutes until fragrant.
Add the diced sweet potatoes, chickpeas, diced tomatoes, and vegetable broth to the pot. Stir to combine.
Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for about 25 minutes, or until the sweet potatoes are tender.
Season with salt and pepper to taste. If desired, garnish with fresh cilantro or parsley and serve with lemon wedges on the side. Enjoy!

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Coconut Milk and Harissa Sweet Potato Chickpea Delight

Coconut Milk and Harissa Sweet Potato Chickpea Delight is a creamy, flavorful one-pot dish that combines the sweetness of coconut milk with the spicy kick of harissa.

This delightful stew is perfect for a cozy dinner and can be prepared in approximately 45 minutes, making it manageable for cooks of all experience levels.

Ingredients:

1 tablespoon coconut oil
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon harissa paste
1 teaspoon ground ginger
2 medium sweet potatoes, peeled and cubed
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
2 cups vegetable broth
1 cup fresh spinach or kale
Salt and pepper to taste
Fresh cilantro or lime for garnish (optional)

Instructions:

In a large pot, heat coconut oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic, harissa paste, and ground ginger, cooking for another 1-2 minutes until fragrant.
Add the cubed sweet potatoes, chickpeas, diced tomatoes, coconut milk, and vegetable broth to the pot. Stir until well combined.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 25 minutes, or until the sweet potatoes are tender.
Stir in the fresh spinach or kale and cook for an additional 2-3 minutes until wilted. Season with salt and pepper.
Serve hot, garnished with fresh cilantro or lime if desired. Enjoy your creamy and spicy delight!

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Spicy Harissa and Kale Chickpea Stew

Spicy Harissa and Kale Chickpea Stew is a hearty, nutritious one-pot dish packed with flavor and vibrant ingredients. The combination of chickpeas, kale, and the spicy harissa paste creates a warming stew that is perfect for any occasion.

This recipe can be prepared in about 40 minutes and is suitable for cooks of all skill levels.

Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon harissa paste
1 teaspoon cumin
1 teaspoon smoked paprika
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
4 cups vegetable broth
3 cups chopped kale
1 medium carrot, diced
Salt and pepper to taste
Fresh parsley or lemon wedges for garnish (optional)

Instructions:

Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Add the minced garlic, harissa paste, cumin, and smoked paprika, cooking for another 1-2 minutes until fragrant.
Stir in the diced carrot and cook for another 3 minutes before adding the chickpeas, diced tomatoes, and vegetable broth. Mix well.
Bring the stew to a boil, then reduce the heat and let it simmer for about 15-20 minutes or until the carrots are tender.
Add the chopped kale and cook for an additional 5 minutes until wilted. Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley or lemon wedges if desired. Enjoy your spicy and nutritious stew!

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One-Pot Harissa Sweet Potato and Spinach Soup

One-Pot Harissa Sweet Potato and Spinach Soup is a delicious and comforting dish packed with nutritious ingredients and bold flavors.

This warming soup combines sweet potatoes, spinach, and harissa for a delightful blend of sweetness and spice. Preparation takes around 30 minutes and is perfect for cooks of all skill levels.

Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon harissa paste
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 medium sweet potatoes, peeled and diced
4 cups vegetable broth
2 cups fresh spinach
1 can (15 oz) coconut milk
Salt and pepper to taste
Fresh cilantro or lime wedges for garnish (optional)

Instructions:

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Stir in the minced garlic, harissa paste, cumin, and smoked paprika, cooking for another 1-2 minutes until fragrant.
Add the diced sweet potatoes and mix well to combine with the spices.
Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 15 minutes until the sweet potatoes are tender.
Stir in the coconut milk and fresh spinach, cooking for an additional 2-3 minutes until the spinach is wilted and heated through.
Season with salt and pepper to taste and serve hot, garnished with fresh cilantro or lime wedges if desired.

Enjoy your flavorful and creamy soup!

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Moroccan-Inspired Harissa Sweet Potato and Chickpea Tagine

Moroccan-Inspired Harissa Sweet Potato and Chickpea Tagine is a vibrant and aromatic dish that brings the bold flavors of Morocco into your home. This hearty one-pot meal combines sweet potatoes and chickpeas with fragrant spices, creating a comforting yet exotic culinary experience. Preparation takes around 40 minutes and is suitable for cooks of all skill levels.

Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon harissa paste
1 teaspoon ground cumin
1 teaspoon ground cinnamon
2 medium sweet potatoes, peeled and diced
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
2 cups vegetable broth
1 cup dried apricots, chopped
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions:

In a large pot or tagine, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Stir in the minced garlic, harissa paste, cumin, and cinnamon, cooking for another 1-2 minutes until fragrant.
Add the diced sweet potatoes and chickpeas, mixing well to coat with the spices.
Pour in the diced tomatoes and vegetable broth, and stir in the chopped apricots. Bring to a boil, then reduce heat and let it simmer for about 20 minutes, or until the sweet potatoes are tender.
Season with salt and pepper to taste and serve hot, garnished with fresh parsley if desired. Enjoy your Moroccan-inspired dish!

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Harissa Stew With Roasted Red Peppers and Chickpeas

Harissa Stew With Roasted Red Peppers and Chickpeas is a hearty, flavorful dish that combines the smoky sweetness of roasted red peppers with the protein-rich goodness of chickpeas.

This comforting one-pot meal is perfect for a cozy dinner and can be prepared in about 35 minutes, making it suitable for cooks of all skill levels.

Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon harissa paste
2 roasted red peppers, chopped
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
2 cups vegetable broth
1 teaspoon ground cumin
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Instructions:

In a large pot, heat the olive oil over medium heat and sauté the chopped onion until softened (about 5 minutes).
Add the minced garlic and harissa paste, cooking for another 1-2 minutes until fragrant.
Stir in the roasted red peppers and chickpeas, mixing well.
Pour in the diced tomatoes and vegetable broth, then add the ground cumin. Stir everything together and bring to a boil.
Reduce heat and simmer for about 15-20 minutes, until the chickpeas are heated through and flavors meld.
Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro if desired.

Enjoy your delicious harissa stew!

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Creamy Harissa Sweet Potato and Chickpea Curry

Creamy Harissa Sweet Potato and Chickpea Curry is a wonderfully satisfying dish that combines the warmth of spices with the creaminess of coconut milk, creating a delightful blend of flavors perfect for a comforting meal.

This vegan curry can be prepared in about 40 minutes and is easy enough for novice cooks to master.

Ingredients:

1 tablespoon coconut oil
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon ginger, minced
2 tablespoons harissa paste
2 medium sweet potatoes, peeled and diced
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) coconut milk
1 cup vegetable broth
1 teaspoon ground cumin
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Instructions:

In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes).
Stir in the minced garlic and ginger; cook for an additional minute until fragrant.
Add the harissa paste and diced sweet potatoes, stirring to combine and sauté for a few more minutes.
Pour in the chickpeas, coconut milk, and vegetable broth. Sprinkle with ground cumin, and season with salt and pepper.
Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, until the sweet potatoes are tender and the flavors meld nicely.
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro if desired. Enjoy your creamy harissa sweet potato and chickpea curry!

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Harissa-Infused Sweet Potato and Chickpea Chili

Harissa-Infused Sweet Potato and Chickpea Chili is a hearty, warming dish that combines the sweet creaminess of sweet potatoes with the protein-rich goodness of chickpeas, all elevated by a spicy harissa kick.

This one-pot meal takes about 45 minutes to prepare and is perfect for cooks of all skill levels, from beginners to seasoned chefs.

Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon harissa paste
2 medium sweet potatoes, peeled and diced
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
2 cups vegetable broth
1 teaspoon smoked paprika
1 teaspoon ground cumin
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Instructions:

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and harissa paste, cooking for another minute until fragrant.
Add the diced sweet potatoes, chickpeas, diced tomatoes, and vegetable broth to the pot. Sprinkle in the smoked paprika, ground cumin, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the sweet potatoes are tender.
Taste the chili and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro if desired.

Enjoy your flavorful harissa-infused sweet potato and chickpea chili!

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Lemony Harissa Chickpea and Sweet Potato Bowl

Lemony Harissa Chickpea and Sweet Potato Bowl is a vibrant, nutritious dish that combines the earthiness of sweet potatoes, the protein-packed goodness of chickpeas, and a zesty kick from lemon and harissa.

This bowl is perfect for lunch or dinner and can be prepared in about 30 minutes, making it suitable for cooks of all skill levels.

Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon harissa paste
2 medium sweet potatoes, peeled and cubed
1 can (15 oz) chickpeas, drained and rinsed
1 teaspoon ground cumin
Juice of 1 lemon
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions:

Heat olive oil in a large skillet over medium heat and sauté the chopped onion until soft, about 3-4 minutes.
Add minced garlic and harissa paste, cooking for another minute until aromatic.
Stir in the cubed sweet potatoes and cook for 10 minutes until they start to soften.
Add the chickpeas, ground cumin, lemon juice, salt, and pepper. Stir to combine, then cover and cook for an additional 5-7 minutes, until the sweet potatoes are tender.
Serve the mixture in bowls, garnished with fresh parsley if desired.

Enjoy your delicious Lemony Harissa Chickpea and Sweet Potato Bowl!

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Smoky Harissa and Chickpea Sweet Potato Risotto

Smoky Harissa and Chickpea Sweet Potato Risotto is a comforting and flavorful dish that combines creamy Arborio rice with sweet potatoes, chickpeas, and a hint of smokiness from the harissa. This hearty risotto can be prepared in about 40 minutes and is suitable for intermediate cooks looking to elevate their culinary skills.

Ingredients:

1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 tablespoon harissa paste
1 cup Arborio rice
4 cups vegetable broth, warmed
1 medium sweet potato, peeled and diced
1 can (15 oz) chickpeas, drained and rinsed
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh cilantro or parsley, chopped (for garnish)

Instructions:

In a large saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.
Stir in the minced garlic and harissa paste, cooking for 1 more minute until fragrant.
Add the Arborio rice to the saucepan, stirring to coat the grains with oil and flavor for about 2 minutes.
Gradually add the warm vegetable broth, one ladleful at a time, stirring continuously until the liquid is absorbed before adding more. Continue until the rice is al dente, approximately 18-20 minutes.
When you have about 5 minutes of cooking time left, stir in the diced sweet potato, chickpeas, and smoked paprika. Season with salt and pepper to taste.
Once the sweet potatoes are tender and the risotto is creamy, remove it from heat. Serve hot, garnished with fresh cilantro or parsley. Enjoy your Smoky Harissa and Chickpea Sweet Potato Risotto!

Mediterranean Harissa Sweet Potato and Chickpea Medley

Mediterranean Harissa Sweet Potato and Chickpea Medley is a vibrant and nutritious one-pot dish that brings together the earthy sweetness of sweet potatoes with the protein-packed goodness of chickpeas, all enhanced by the bold flavors of harissa.

Perfect for a quick weeknight meal, this medley requires only about 30 minutes of preparation and is suitable for beginner cooks looking to explore Mediterranean flavors.

Ingredients:

1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, minced
1 tablespoon harissa paste
2 medium sweet potatoes, peeled and diced
1 can (15 oz) chickpeas, drained and rinsed
1 bell pepper (any color), chopped
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh lemon juice (from 1 lemon)
Fresh parsley, chopped (for garnish)

Instructions:

Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until soft, about 3-4 minutes.
Stir in the minced garlic and harissa paste, cooking for another minute to release the flavors.
Add the diced sweet potatoes, bell pepper, ground cumin, smoked paprika, salt, and pepper. Stir well to combine all the ingredients.
Pour in a cup of water or vegetable broth, cover, and let it simmer for about 15 minutes or until the sweet potatoes are tender.
Stir in the chickpeas and lemon juice, cooking for an additional 5 minutes to heat through.
Once everything is well combined and heated, remove from heat and garnish with fresh parsley. Serve warm and enjoy your Mediterranean Harissa Sweet Potato and Chickpea Medley!