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Harissa Chickpea Stew with Sweet Potato. 1 Pot. This stew is my fridge clean up version of a Moroccan Chickpea Stew. Use seasonal veggies and lentils for variation. Vegan Glutenfree Soyfree Nutfree Recipe Instant Pot option   Jump to Recipe   Harissa Chickpea Stew with Sweet Potato. 1 Pot 30 Min. This stew is my fridge clean up version of a Moroccan Chickpea Stew. Instant Pot Option Use seasonal veggies and lentils for variation. #Vegan #Glutenfree #Soyfree #Nutfree #Recipe #veganricha

Sometimes I head to the kitchen, look at what needs to be used up and whip up a fusion meal. This stew happened the same way. I remembered bits of a Moroccan chickpea stew from somewhere and also had made Isa’s harira soup before. so the stew started from there. 

I didn’t have harissa paste, so I made my own from Everyday Kitchen book. Some caramelization of the onion and garlic with the harissa spice mix, then tomato paste and mint, some chickpeas, sweet potatoes and simmer and done. Change it up to preference. Use other spice mixes (baharat, berbere from Everyday Kitchen book), or use whichever spices you have. 

This stew is flavorful, hearty, versatile and quick. 

Our Harrisa Chickpea Stew in Black Skillet over Concrete

More stews from the blog

Our Harrisa Chickpea Stew in Stoneware BowlOur Harrisa Chickpea Stew in Stoneware Bowl

This Chickpea Sweet Potato Stew is very versatile. Use (1 to 2 tsp) any spice blends such as Berbere, Baharat, Taco blend, cajun, garam masala, or curry powder instead of the harissa mix. You can also use 1 to 2 tbsp red curry paste or green curry paste and add a cup of coconut milk instead of water. Add some more tomatoes for tomatoey stew. Lots of options! You can use store bought spice mixes and curry pastes or make your own. Recipes for all the above in my Everyady Kitchen cookbook

Our Harrisa Chickpea Stew in Stoneware Bowl

Harissa Chickpea Stew with Sweet Potato

5 from 6 votes
By: Vegan Richa
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 4
Course: Main Course
Cuisine: Gluten-free, Moroccan, Vegan
Harissa Chickpea Stew with Sweet Potato. This stew is my fridge clean up version of a Moroccan Chickpea Stew. 1 Pot 30 Minute Use seasonal veggies and lentils for variation. Vegan Glutenfree Soyfree Nutfree Recipe
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Ingredients  

Harissa Mix:

  • 1/2 tsp red pepper flakes
  • 1 tsp paprika or smoked paprika
  • 1/2 tsp guajillo or new mexico or other mild chili powder
  • 1 tsp ground cumin or caraway
  • 1 tsp ground coriander
  • zest of 1/2 a lime

Stew:

  • 2 tsp olive oil
  • 1/2 medium onion, chopped
  • 5 cloves of garlic, finely chopped
  • 2 cup cooked chickpeas
  • 7 to 8 oz cubed sweet potato, , about 1 large
  • 2 tbsp fresh mint
  • 3/4 tsp salt, (less or more depending on if the chickpeas are salted)
  • 1 cup water
  • 2 tbsp tomato paste, or use 1/4 cup thick puree/sauce
  • Cilantro, mint, lime and avocado for garnish

Instructions 

  • Heat a skillet over medium heat. When the skillet is hot, add the red pepper flakes and toast them until they change color or get fragrant.
  • Add the paprika, cumin, coriander and mix for a few seconds. Add zest and oil and mix in. Add onion, garlic and a good pinch of salt and cook for 3 minutes, stirring occasionally. If the spices start to burn or stick, add a splash of water and mix in. (Or use 1 tbsp or more harissa paste instead of the spices (pepper flakes to coriander). Cook the onion, garlic Add to the oil after the onion and garlic are starting to golden.)
  • Add the chickpeas, sweet potato, mint and salt and mix in. Cover and cook for 5 mins. Add water, tomato paste and mix in. *Cover and cook for 15 mins or until sweet potato is cooked through, stir once in between. Uncover and cook for a minute to reduce liquid if needed.  *(add other veggies like red bell pepper, zucchini, eggplant for variation).
  • Taste and adjust salt and flavor. If the stew is too hot, add in some coconut milk or cashew cream and serve with avocado. If you used premade harissa paste, add more if needed and mix in(flavors vary with brand). Add some smoked paprika for smokyness, black pepper or cayenne for heat, cinnamon for flavor variation.
  • Garnish with cilantro, mint, a good splash of lime juice. Serve with crusty bread or flatbread.

Notes

Add some tomatoes with tomato paste, add coconut milk  instead of water for variation.
 
Instant Pot: Follow Steps 1 & 2 in Instant Pot on Saute mode. Add the chickpeas, sweet potato, mint and salt and mix in. Add 3/4 cup water, tomato paste and mix in. Close the lid and cook on Manual for 3 mins. Let the pressure release naturally. Taste and adjust salt, flavor.
 
Nutrition is for 1 serve

Nutrition

Calories: 227kcal, Carbohydrates: 39g, Protein: 9g, Fat: 4g, Sodium: 442mg, Potassium: 579mg, Fiber: 9g, Sugar: 8g, Vitamin A: 8740IU, Vitamin C: 7.5mg, Calcium: 75mg, Iron: 3.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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21 Comments

  1. Launa Aspeslet says:

    Quick and easy. Packed full of flavour. I will definitely be making it again!!

    1. Vegan Richa Support says:

      Awesome!