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Spicy Tunisian Chickpea Stew

This robust and aromatic Tunisian chickpea stew is packed with flavor from harissa, warm spices, and tangy preserved lemon, offering a satisfying and spicy plant-based meal.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course, Vegetarian
Cuisine: Mediterranean, North African, Tunisian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Stew Base
  • 3 tbsp Olive oil
  • 1 large Yellow onion finely chopped
  • 4 cloves Garlic minced
  • 1 tbsp Fresh ginger grated
  • 1 large Red bell pepper diced
  • 2 medium Carrots peeled and diced
  • 2 stalks Celery diced
Spices & Main Ingredients
  • 2-3 tbsp Harissa paste adjust to desired spice level
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1 tsp Smoked paprika
  • 1/2 tsp Turmeric
  • 1/4 tsp Cayenne pepper optional, for extra heat
  • 1 28 oz can Canned diced tomatoes undrained
  • 4 cups Vegetable broth
  • 2 15 oz cans Canned chickpeas rinsed and drained
  • 1/2 Preserved lemon pulp removed, rind thinly sliced (or zest of 1 fresh lemon)
  • 1 tsp Salt or to taste
  • 1/2 tsp Black pepper or to taste
For Garnish
  • 1/4 cup Fresh cilantro chopped
  • 1/4 cup Fresh parsley chopped

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method
 

Prepare the Stew
  1. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  2. Stir in the minced garlic, grated ginger, diced red bell pepper, carrots, and celery. Cook for another 5-7 minutes until vegetables start to soften slightly.
  3. Add the harissa paste, ground cumin, ground coriander, smoked paprika, turmeric, and cayenne pepper (if using). Stir well and cook for 1-2 minutes until fragrant, allowing the spices to toast.
  4. Pour in the canned diced tomatoes (undrained) and vegetable broth. Stir everything together. Add the rinsed and drained chickpeas, thinly sliced preserved lemon rind, salt, and black pepper.
  5. Bring the stew to a boil, then reduce heat to low, cover, and simmer for at least 30-40 minutes, or until the vegetables are tender and the flavors have melded. Stir occasionally to prevent sticking.
  6. Taste the stew and adjust seasoning if necessary. If you prefer a thicker stew, you can gently mash some of the chickpeas against the side of the pot. Ladle into bowls and garnish generously with fresh cilantro and parsley. Serve hot with couscous, rice, or crusty bread.

Notes

For a milder stew, reduce the amount of harissa paste. For extra heat, add more or a pinch of red pepper flakes.
If you don't have preserved lemon, you can use the zest of one fresh lemon and a squeeze of its juice at the end for brightness.
Leftovers store well in an airtight container in the refrigerator for up to 3-4 days. This stew also freezes beautifully for up to 3 months.
Feel free to add other vegetables like spinach (stir in at the end), zucchini, or sweet potatoes for added nutrition and texture.