Tunisian Chickpea Stew with Harissa Recipe
This North African Chickpea and Carrot Stew is hearty and flavorful - perfect for fall and winter. Serve with crusty bread or serve over cous cous. Vegan adaptable.
How to Make the Best Tunisian Chickpea Stew with Harissa
Tunisian chickpea stew is a comforting, warming dish that brings the vibrant flavors of North Africa to your table. This hearty stew combines tender chickpeas, sweet carrots, and aromatic spices like cumin, coriander, and smoked paprika, creating a complex and deeply satisfying flavor profile that’s perfect for cooler months.
What makes this stew special is the addition of harissa paste—a fiery North African condiment made from roasted peppers, garlic, and spices. You can make it fresh at home or swirl it in at the table, allowing each diner to control the heat level. The beauty of this recipe is its versatility: serve it over couscous, with crusty bread for dipping, or even enjoy it as a hearty soup.
This recipe is also naturally vegan-friendly when prepared with vegetable broth and without the yogurt garnish, making it perfect for feeding a diverse group of people. The flavors only deepen as leftovers sit in the fridge, so don’t hesitate to make a big batch and enjoy it throughout the week.
Tunisian Chickpea Stew with Harissa
This North African Chickpea and Carrot Stew is hearty and flavorful - perfect for fall and winter. Serve with crusty bread or serve over cous cous. Vegan adaptable.
Ingredients
Stew
Harissa Paste
Instructions
Stew
- In a large heavy bottom pot or Dutch oven, heat the oil over medium-high heat.
- Add the onion, and sauté 2-3 minutes until fragrant. Lower heat to medium, add the carrots and garlic, thyme and salt and pepper and sauté 6-7 minutes, stirring often.
- Add the cumin, coriander, smoked paprika, turmeric, fennel seeds and tomato paste, and sauté until the paste darkens about 2 minutes.
- Add the tomatoes and wine. Bring to a boil, scraping up the brown bits. Reduce by half, about 5 minutes.
- Add the broth or stock.
- Add the chickpeas, kale and carrot tops, bring to a simmer, and simmer on med-low heat 10-15 minutes.
- Taste for salt, adjust and add more if necessary.
- Swirl a teaspoon of harissa paste at a time for added flavor (Alternatively, you could add it to individual bowls).
Harissa Paste
- Place oil and vinegar in a blender, then gradually add spices, salt and garlic until all is blended well.
- Store in a jar in the fridge - up to 2 weeks. Makes ¾ cup.
To Serve
- Divide among bowls and either drizzle with olive oil, or swirl in yogurt (or sour cream or labneh), and a little more harissa to taste.
- Serve with crusty bread.
Notes
- Vegan adaptable by using vegetable broth and omitting yogurt/sour cream
- Carrot tops are optional but add extra flavor and nutrition
- You can make the harissa paste ahead and store it in the fridge
