Cozy, colorful, and bursting with flavor, Chickpea, Tomato, and Harissa Stew with Herby Yogurt is one of those magical dishes that instantly transports your kitchen to a faraway sunny place. Imagine plump, tender chickpeas mingling with juicy tomatoes and fiery harissa, all finished with a breezy swirl of minty, herby yogurt on top. It’s fast and unfussy yet feels like a treat you’d order at a favorite café! If you love hearty, vibrant stews with a hint of smoke and spice, this recipe is about to become a staple in your meal rotation.
Ingredients You’ll Need
This recipe shines with a handful of approachable but impactful ingredients. Each one brings something special to the mix, whether it’s lushness, heat, brightness, or depth. Here’s what you’ll need to create Chickpea, Tomato, and Harissa Stew with Herby Yogurt:
- Olive oil: Gives the base its rich, silky texture and helps develop the flavors as you sauté.
- Onion: Adds mellow sweetness and forms the aromatic backbone of the stew.
- Garlic: Brings gentle pungency that wakes up every bite; fresh is best.
- Tomato paste: Concentrates tomato flavor for extra depth and color.
- Harissa paste: Infuses smoky heat and North African flair; use as much or as little as you like.
- Ground cumin: Warms up the flavor with a subtle, earthy spice note.
- Smoked paprika: Adds gentle smokiness and a beautiful reddish hue.
- Ground cinnamon: Lends a sweet, mysterious note in the background—don’t skip it!
- Canned diced tomatoes: Offer juicy, tangy body to the stew; fire-roasted varieties are terrific, too.
- Canned chickpeas: Provide satisfying protein and creaminess; drained and rinsed for best results.
- Vegetable broth or water: Loosens the mixture just enough for stewing; broth adds even more flavor.
- Salt and black pepper: Essential for rounding out all the flavors—season to taste.
- Lemon juice: Finishes the stew with a pop of brightness that makes everything sing.
- Plain Greek yogurt: Forms the creamy, cooling crown for each bowl.
- Fresh cilantro: Adds grassy, vibrant color and a fresh herbal lift to the yogurt sauce.
- Fresh mint: Offers cooling, aromatic notes that complement the heat in the stew.
- Extra lemon juice (for yogurt): Brings zip and tanginess to the herby yogurt topping.
How to Make Chickpea, Tomato, and Harissa Stew with Herby Yogurt
Step 1: Sauté the Aromatics
Start by heating olive oil in a roomy skillet or saucepan over medium heat. Add the chopped onion and let it cook gently for 5 to 6 minutes, until soft and translucent. This gives your stew an irresistible savory base that makes the tomato and harissa pop even more.
Step 2: Build the Flavor
Toss in the minced garlic, tomato paste, harissa paste, cumin, smoked paprika, and cinnamon. Stir constantly for about a minute or two. As the spices bloom and the paste darkens slightly, your kitchen will smell incredible—this is where the flavor magic really happens!
Step 3: Add Tomatoes and Chickpeas
Pour in the diced tomatoes (with their juices), followed by the drained chickpeas and your broth or water. Give everything a good stir, scraping up any bits stuck to the bottom. Pause to admire the gorgeous color!
Step 4: Simmer and Season
Bring your stew to a gentle simmer, then season with salt and pepper. Let it cook uncovered for 15 to 20 minutes. The sauce will thicken and the aromas will develop fully. Once it’s done, stir in the fresh lemon juice for an irresistible touch of brightness, and taste to adjust the seasoning if needed.
Step 5: Make the Herby Yogurt
While your stew bubbles away, whip up the herby yogurt topping. In a small bowl, mix the Greek yogurt with chopped cilantro and mint, a squirt of lemon juice, and a tiny pinch of salt. This zesty fresh sauce is the perfect counterpoint to the boldness of the stew.
Step 6: Serve and Savor
Ladle the hot Chickpea, Tomato, and Harissa Stew with Herby Yogurt into bowls, then generously dollop the herby yogurt on top. Sprinkle with more herbs if you’d like, grab a cozy side, and dig in!
How to Serve Chickpea, Tomato, and Harissa Stew with Herby Yogurt
Garnishes
When serving, a flourish of chopped fresh cilantro or mint on top of the herby yogurt delivers a burst of freshness and visual appeal. You can also drizzle with a thread of good olive oil or scatter toasted sesame seeds for a gently nutty crunch.
Side Dishes
This stew is truly wonderful with warm, pillowy flatbread for scooping up every drop. Fluffy rice or buttery couscous also make excellent partners, soaking up the flavorful sauce beautifully. For an extra veggie boost, toss together a simple cucumber and tomato salad with lemon and herbs on the side.
Creative Ways to Present
Turn Chickpea, Tomato, and Harissa Stew with Herby Yogurt into a dinner party star by serving it in wide, shallow bowls with a swirl of yogurt and a sprinkle of pomegranate seeds. For a fun lunch, pile the stew and yogurt into sturdy pita pockets with crisp greens—a bright twist on a sandwich!
Make Ahead and Storage
Storing Leftovers
Once cooled, leftover Chickpea, Tomato, and Harissa Stew with Herby Yogurt should be kept in an airtight container in the refrigerator, where it will stay fresh and delicious for up to 4 days. The flavors only deepen and improve as it sits, making it even better for next-day lunches!
Freezing
The stew (without the yogurt sauce) freezes beautifully for up to 2 months. Simply cool it completely, then portion into freezer-safe containers. Thaw in the fridge overnight and make fresh herby yogurt just before serving to preserve that creamy, vibrant finish.
Reheating
Gently reheat the stew on the stovetop over medium-low heat, stirring occasionally and adding a splash of water if it seems too thick. The microwave also works in a pinch. Add the herby yogurt just before eating—never before reheating—to keep it fresh and creamy.
FAQs
Can I make Chickpea, Tomato, and Harissa Stew with Herby Yogurt vegan?
Absolutely! Just swap in your favorite plant-based yogurt for the herby topping. Everything else in the recipe is naturally vegan, so it’s a perfect fit for all eaters.
How spicy is this stew?
The heat level is totally customizable—use less harissa for a mellow warmth or go bold for a satisfying kick. Taste as you go, and start with a smaller amount if you’re spice-sensitive.
What can I use instead of harissa?
If you can’t find harissa paste, a good substitute is a combination of chili paste and smoked paprika, or even a spoonful of your favorite hot sauce for a punch of spice.
Can I use dried chickpeas instead of canned?
Certainly! Just cook your dried chickpeas until tender before adding to the stew. You’ll need about 1.5 cups of cooked chickpeas to match one can.
What other herbs can I add to the herby yogurt?
Feel free to experiment! Dill, parsley, or even a touch of basil can all add unique brightness to the yogurt topping and play well with the flavors of this stew.
Final Thoughts
Give yourself the joy of trying this Chickpea, Tomato, and Harissa Stew with Herby Yogurt—there’s something truly special about the combination of zingy, herby yogurt and rich, spiced chickpeas. Whether you’re cooking for a crowd, meal prepping, or just seeking a bit of sunshine in a bowl, this dish is sure to impress and satisfy.
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-Inspired
- Diet: Vegetarian, Gluten-Free
Description
This Chickpea, Tomato, and Harissa Stew with Herby Yogurt is a flavorful and hearty dish that combines Middle Eastern-inspired spices with creamy chickpeas, tangy tomatoes, and a refreshing yogurt topping. Perfect for a comforting meal that’s easy to make and packed with protein and fiber.
Ingredients
Main Stew:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1–2 tablespoons harissa paste (adjust to taste)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup vegetable broth or water
- Salt and black pepper to taste
- Juice of 1/2 lemon
Herby Yogurt:
- 1/2 cup plain Greek yogurt
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon finely chopped fresh mint
- 1 teaspoon lemon juice
- Salt to taste
Instructions
- Main Stew: Heat olive oil in a large skillet or saucepan over medium heat. Add the onion and cook until soft. Stir in garlic, tomato paste, harissa, cumin, smoked paprika, and cinnamon. Add tomatoes, chickpeas, broth, salt, and pepper. Simmer for 15–20 minutes. Stir in lemon juice.
- Herby Yogurt: Mix yogurt, cilantro, mint, lemon juice, and salt in a bowl.
- Serve the stew hot, topped with herby yogurt and additional herbs if desired.
Notes
- Serve with warm flatbread, rice, or couscous.
- To make it vegan, use plant-based yogurt.
- Leftovers keep well in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 bowl with yogurt
- Calories: 310
- Sugar: 7g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 10mg
