Spiced Chickpea Stew with Harissa Oil and Za’Atar Pitas

This hearty North African-inspired stew is a celebration of warm spices and bold flavors. Tender chickpeas simmer in a rich tomato broth seasoned with cumin, smoked paprika and garlic, then are gently mashed to create a thick, satisfying texture. A drizzle of homemade harissa chili oil adds a fiery kick, while a dollop of yogurt and fresh cilantro bring cooling balance.

Toasted pita triangles brushed with za’atar and sesame seeds are the perfect companion for dipping into the stew or scooping up every last bite. This vegetarian dish comes together in about 35 minutes, making it an ideal weeknight dinner that feels both comforting and exciting.

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Ingredients

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 the garlic powder (reserve the rest for later); 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, use 2 teaspoons sugar and 2 teaspoons salt). Bring to a boil, then reduce heat to a simmer. Cover and cook, stirring occasionally, until the stew has slightly thickened, 15-20 minutes.
3. While the stew simmers, prepare the harissa chili 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, use 6 tablespoons olive oil and 1 teaspoon salt). Cover the bowl with plastic wrap and microwave until fragrant, about 1 minute. Stir to combine and set aside, covered, until ready to serve.
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 (6 tablespoons for 4 servings) and a pinch of salt. Lightly brush the warmed pitas with as much za’atar oil as you like. Cut each pita 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 right in the pot. This will help thicken the stew further. Taste and season with salt and black pepper if desired.
6. Divide the stew among bowls. Top with fresh cilantro leaves, a dollop of yogurt and as much harissa chili oil as you like. Serve with the za’atar-spiced pita triangles 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 first. Soak 1 cup dried chickpeas overnight, then simmer in fresh water for 1-2 hours until tender. Drain and use in place of the canned chickpeas. You may need to add extra water or stock to the stew.

What can I substitute for harissa powder?

Harissa powder adds a distinct North African heat. You can substitute with a mix of 1 teaspoon smoked paprika, ½ teaspoon cayenne pepper and ½ teaspoon ground cumin.

Is this stew vegan?

The stew itself is vegan, but the yogurt topping is not. To keep it vegan, use a plant-based yogurt or omit it entirely. The harissa oil and za’atar pitas are vegan-friendly.