Spiced Chickpea &Amp; Chicken Stew with Harissa Oil and Za’Atar Pitas

Warm up with a bowl of this richly spiced stew that brings together tender chicken, hearty chickpeas and a fragrant tomato broth. Infused with cumin, paprika and garlic, every spoonful is layered with North African flavors. A drizzle of homemade harissa chili oil adds a fiery kick, while a dollop of yogurt and fresh cilantro balance the heat.

Toasted pitas brushed with za’atar and sesame seeds are the perfect accompaniment, offering a crunchy, herby contrast. This satisfying meal comes together in under an hour and is sure to become a weeknight favorite.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 unit PitasView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

2 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 tablespoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

6 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

6 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Dice the onion into ½-inch pieces. Pick the cilantro leaves from the stems; reserve the leaves and finely chop the stems.
2. In a large pot, heat a drizzle of olive oil over medium-high heat. Add the diced onion and chopped cilantro stems; cook, stirring occasionally, until slightly softened, about 2-3 minutes. Add the cumin, smoked paprika and half of the garlic powder; continue to cook, stirring, until fragrant, 30-60 seconds. Stir in the mushroom stock concentrates, crushed tomatoes, chickpeas (with their liquid), 1 teaspoon sugar and 1 teaspoon salt (for 4 servings: 2 teaspoons sugar and 2 teaspoons salt). Bring to a boil, then reduce to a simmer. Cover and cook, stirring occasionally, until slightly thickened, 15-20 minutes.
3. While the stew simmers, prepare the harissa oil: In a small microwave-safe bowl, combine the harissa powder, remaining garlic powder, 3 tablespoons olive oil, ½ teaspoon salt and chili flakes to taste (for 4 servings: 6 tablespoons olive oil and 1 teaspoon salt). Cover with plastic wrap and microwave until fragrant, about 1 minute. Stir and set aside, covered.
4. Wrap the pitas in damp paper towels and microwave until warm and pliable, 30-60 seconds. In another small bowl, combine the za’atar spice, sesame seeds, 3 tablespoons olive oil (for 4 servings: 6 tablespoons) and a pinch of salt. Lightly brush the warm pitas with the za’atar oil, then cut each into four triangles.
5. Once the stew has thickened slightly, use a potato masher or the back of a large spoon to gently mash about half of the chickpeas. This will thicken the stew further. Season with salt and pepper to taste.
6. Divide the stew among bowls. Top with the reserved cilantro leaves, a dollop of yogurt and a drizzle of harissa oil. Serve with the za’atar-spiced pitas and any remaining za’atar oil on the side for dipping.

Recipe Tips

FAQ

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to cook them separately until tender before adding to the stew. Use about 1.5 cups cooked chickpeas and add extra liquid as needed.

Can I make this stew vegetarian?

Absolutely! Simply omit the chicken and use vegetable stock concentrate instead of mushroom. The stew will still be hearty and flavorful.

How do I store leftovers?

Store the stew and pitas separately in airtight containers in the refrigerator for up to 3 days. Reheat the stew on the stovetop or microwave and warm the pitas in a toaster or oven.