Harissa Chickpea Stew


A bowlful of chickpeas and basmati rice simmered in a spiced broth is comfort food done right. A sunny-side up egg seasoned with za'atar brings it all together.

Harissa Chickpea Stew
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins


  • 1 tablespoon vegetable oil

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 4 teaspoons ras el hanout spice blend

  • 1 tablespoon harissa paste

  • ½ teaspoon salt

  • 1 (15 ounce) can fire-roasted diced tomatoes, undrained

  • 1 (15 ounce) can chickpeas, drained

  • ½ cup low-sodium vegetable broth

  • ¼ cup chopped fresh cilantro

  • 3 cups hot cooked white basmati rice

  • 4 large eggs, cooked sunny side up

  • 1 pinch za'atar, or more to taste


  1. Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in ras el hanout, harissa, and salt. Cook about 30 seconds more. Add tomatoes, chickpeas, and broth. Bring to a boil; reduce heat and simmer, covered, until flavors meld and ingredients are heated through, about 10 minutes. Stir in cilantro.

  2. Serve stew over rice. Top with an egg and sprinkle with za'atar.

Nutrition Facts (per serving)

240 Calories
4g Fat
45g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 240
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 4%
Sodium 575mg 25%
Total Carbohydrate 45g 16%
Dietary Fiber 3g 10%
Protein 5g
Potassium 136mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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