There’s something incredibly comforting about a warm bowl of Chickpea, Tomato, and Harissa Stew with Herby Yogurt. This flavor-packed vegetarian dish hits all the right notes: smoky spices, tangy tomatoes, hearty chickpeas, and a cooling swirl of herby yogurt to tie it all together. Whether you’re making it for a quick weeknight dinner or prepping ahead for a busy week, this stew is both nourishing and vibrant—perfectly balanced and deeply satisfying.
Ingredients You’ll Need
All you need for this recipe are a few everyday staples and a couple of vibrant flavor boosters. Each ingredient plays a vital role in creating a stew that’s both richly spiced and wonderfully fresh, with gorgeous pops of color from the yogurt and herbs.
- Olive oil: Essential for softening the onions and carrying all those fragrant spices through the stew.
- Onion: Creates a sweet and savory base when softened—don’t rush this first step!
- Garlic: Adds depth and a little kick of flavor that plays beautifully with the spices.
- Ground cumin: Brings warmth and an earthiness that’s unmistakably cozy.
- Smoked paprika: A smoky touch that gives the stew a subtle, intriguing complexity.
- Harissa paste: The heart of the dish; this North African chili paste adds heat and a lovely, layered spiciness. Adjust for your preferred spice level!
- Canned diced tomatoes: Provide a tangy, bright base and help thicken the stew beautifully.
- Canned chickpeas: Hearty, protein-rich, and so satisfying—they soak up all the flavors while holding their shape.
- Vegetable broth or water: Keeps things saucy without overpowering the other flavors; use broth for extra depth.
- Salt and pepper: Essential for seasoning and drawing out all the flavors in the pot.
- Greek yogurt: Creamy and mild, it makes the herby topping lusciously cool and rich.
- Fresh mint: Bright and refreshing, mint lifts the yogurt with a pop of herbal zing.
- Fresh cilantro or parsley: Choose your favorite for another layer of green, herby flavor.
- Lemon juice: Just a squeeze is enough to wake up all the flavors and make the yogurt sing.
How to Make Chickpea, Tomato, and Harissa Stew with Herby Yogurt
Step 1: Sauté the Aromatics
Start by heating olive oil in a medium saucepan over medium heat. Toss in the chopped onion and let it cook for about five minutes. You want it soft and just starting to turn translucent. Don’t rush—this is where the foundation of flavor begins. Once the onion is about there, add in the minced garlic, ground cumin, and smoked paprika, stirring for a minute or so until everything’s fragrant.
Step 2: Build the Stew Base
Stir in the harissa paste, letting it sizzle in the aromatic base for a minute to release its flavor. Then, pour in the canned diced tomatoes (juice and all). Bring everything up to a gentle simmer—your kitchen should start to smell incredible at this point!
Step 3: Add Chickpeas and Simmer
Now it’s time for the chickpeas and broth. Stir in your drained and rinsed chickpeas and about half a cup of vegetable broth or water. Turn down the heat and let the stew gently simmer for 15 to 20 minutes. If you like a creamier texture, mash a few of the chickpeas right into the pot. Keep an eye on it as the flavors meld and the sauce thickens. Finish with salt and pepper to taste.
Step 4: Whip Up the Herby Yogurt
While the stew is doing its thing, make the herby yogurt topping. Just combine Greek yogurt with chopped mint, cilantro or parsley, and a squeeze of lemon juice in a small bowl. Stir it up and taste—you’re after something cooling, zippy, and fresh.
Step 5: Serve and Enjoy
Ladle the piping hot Chickpea, Tomato, and Harissa Stew with Herby Yogurt into bowls. Finish each portion with a generous dollop of the herby yogurt on top. Serve with warm flatbread or rice to scoop up every last bite of that spiced, creamy goodness.
How to Serve Chickpea, Tomato, and Harissa Stew with Herby Yogurt
Garnishes
A simple swirl of the herby yogurt on top is a must, but don’t stop there! Shower on extra fresh herbs, a drizzle of olive oil, or even a sprinkle of toasted sesame seeds for crunch. The idea is to contrast the warm, spicy stew with touches of cool and bright flavors—a beautiful finish.
Side Dishes
Flatbread or pita are classic companions, perfect for scooping up every fragrant spoonful. A side of fluffy rice works beautifully too, soaking in all the saucy goodness. If you want something extra, try a crisp green salad with cucumbers and lemony dressing to balance the stew’s richness.
Creative Ways to Present
Serve the stew family-style in a big pot, or ladle it into individual bowls with the yogurt artfully dolloped. For a fun twist, spoon the stew over baked sweet potatoes or pile it into warm grain bowls with extra greens and roasted veggies. However you serve it, you’ll wow everyone at the table—this is a dish that invites creativity!
Make Ahead and Storage
Storing Leftovers
Leftover Chickpea, Tomato, and Harissa Stew with Herby Yogurt stores beautifully. Simply let it cool, then transfer the stew (without the yogurt) to an airtight container and refrigerate for up to 4 days. Keep the herby yogurt in a separate small container to maintain its freshness.
Freezing
This stew freezes like a dream! After cooling, portion the Chickpea, Tomato, and Harissa Stew with Herby Yogurt into freezer-safe containers (again, store the yogurt separately). It will keep well for up to 3 months. Thaw overnight in the fridge for best results.
Reheating
To reheat, simply warm the stew in a saucepan over medium heat, stirring occasionally and adding a splash of water or broth if needed to loosen it up. Stir gently so the chickpeas hold their shape. Add the herby yogurt just before serving to keep it cool and creamy.
FAQs
Can I make Chickpea, Tomato, and Harissa Stew with Herby Yogurt vegan?
Absolutely! Use your favorite plant-based yogurt (like coconut or cashew) in place of Greek yogurt, and you’ll still get that gorgeous creamy-herb topping without any dairy.
Is this stew spicy?
The heat comes from the harissa paste, so you have full control. Start with a tablespoon if you prefer mild, or go up to two tablespoons for extra kick. Different brands of harissa have different heat levels, so taste as you go!
Can I use dried chickpeas instead of canned?
Definitely—just be sure to cook them first. You’ll need about 1.5 cups of cooked chickpeas to replace one can. Soak and cook them until tender before adding to the stew.
What if I don’t have harissa paste?
You can substitute with a mix of chili paste and a pinch of ground coriander and caraway if you have them. It won’t be exactly the same, but you’ll still get that lovely smoky-spicy effect in your Chickpea, Tomato, and Harissa Stew with Herby Yogurt!
How can I add more veggies?
This stew is super adaptable—try stirring in baby spinach or chopped kale at the end, or adding roasted bell peppers, diced zucchini, or shredded carrots for extra veggies and color.
Final Thoughts
There are few dishes as universally loved in my kitchen as this Chickpea, Tomato, and Harissa Stew with Herby Yogurt. It’s simple, vibrant, and endlessly comforting. Give it a try—you’ll be amazed at how just a handful of ingredients can transform into a meal brimming with flavor and personality. Share it generously and enjoy every last bite!
Print
Chickpea, Tomato, and Harissa Stew with Herby Yogurt Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian, Gluten-Free
Description
A flavorful and hearty Chickpea, Tomato, and Harissa Stew with a refreshing Herby Yogurt topping, a Middle Eastern-inspired dish that is both satisfying and nutritious.
Ingredients
Stew:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1–2 tablespoons harissa paste (adjust to taste)
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup vegetable broth or water
- Salt and pepper to taste
Herby Yogurt Topping:
- 1/2 cup Greek yogurt
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh cilantro or parsley
- Juice of 1/2 lemon
Instructions
- Prepare the Stew: Heat olive oil in a medium saucepan over medium heat. Sauté onion until softened. Add garlic, cumin, smoked paprika, and harissa paste, cooking until fragrant. Add tomatoes, chickpeas, and broth. Simmer for 15–20 minutes.
- Make the Herby Yogurt: Mix Greek yogurt with mint, cilantro or parsley, and lemon juice in a bowl.
- Serve: Top the stew with herby yogurt and serve hot with flatbread or rice.
Notes
- For a creamier texture, mash a few chickpeas into the stew while simmering.
- Adjust harissa to your spice preference.
- This dish keeps well and can be made ahead for meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 5 mg
