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Harissa Chickpea Stew with Spinach

Name: Harissa Chickpea Stew with Spinach
Prep time: 29 min
Total time: 31 min
Cuisine: Middle Eastern
Ingredients: olive oil — 41 g; yellow onion — 110 g; red bell pepper — 100 g; garlic — 12 g; sesame seed paste — 41 g; tomato paste — 15 g; cumin — 5 g; smoked paprika — 5 g; chickpeas — 851 g; tomatoes — 794 g; vegetable broth — 473 g; salt — 5 g; baby spinach — 142 g; nonfat plain yogurt — 118 g; cilantro — 15 g; lemon — 65 g

Harissa Chickpea Stew with Spinach reads citrus 5.3, sourness 5.0 and fruity 4.4 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 31 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.7 / 10
Sweet & Fruity — 5.4 / 10
Sour & Bright — 6.8 / 10
Bitter & Earthy — 2.8 / 10
Rich & Fat — 4.6 / 10
Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Citrus 5.3 · Sourness 5.0 · Fruity 4.4 · Umami 4.2 · Allium 4.1 · Salinity 3.8 · Richness 3.7 · Sweetness 3.3 · Nutty 3.1 · Herbaceous 2.4 · Earthy 2.4 · Smoke 2.2 · Warm Spice 1.6 · Funk & Ferment 1.5 · Floral 1.2 · Bitterness 1.1

What's in it (16)

olive oil — 41 g
yellow onion — 110 g
red bell pepper — 100 g
garlic — 12 g
sesame seed paste — 41 g
tomato paste — 15 g
cumin — 5 g
smoked paprika — 5 g
chickpeas — 851 g
tomatoes — 794 g
vegetable broth — 473 g
salt — 5 g
baby spinach — 142 g
nonfat plain yogurt — 118 g
cilantro — 15 g
lemon — 65 g

Time & effort: about 31 min (29 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 141.5 kcal, 7.5 g protein, 2.9 g fat, 21.7 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Heat 2 tablespoons of the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and bell pepper; cook, stirring occasionally, until softened and starting to turn golden at the edges, 6-7 minutes.
Add the garlic, harissa paste, tomato paste, cumin, and smoked paprika; cook, stirring constantly, until fragrant and the paste darkens slightly, 1-2 minutes, watching closely so the garlic doesn't scorch.
Add the chickpeas, crushed tomatoes, vegetable broth, and salt; stir to combine.
Raise the heat to medium-high and bring the stew to a full boil, about 3 minutes.
Reduce the heat to low, cover partially, and simmer, stirring occasionally, until the flavors meld and the stew thickens slightly, 10-12 minutes.
Uncover and mash about 1 cup of the chickpeas against the side of the pot with the back of a spoon to naturally thicken the broth, then continue simmering uncovered until glossy and slightly reduced, 5 minutes.
Stir in the spinach a handful at a time, letting each addition wilt before adding more, until all the spinach is wilted and glossy, 2-3 minutes.
Remove from the heat, taste, and adjust the salt. Drizzle with the remaining 1 tablespoon olive oil.
Ladle into bowls and top each with a dollop of yogurt, a scatter of cilantro, and a lemon wedge alongside.

Dishes with a similar flavor shape

Crispy Halloumi and Chickpea Skillet with Harissa — Middle Eastern
Crispy Chickpea and Halloumi Bowls — Greek
Crispy Sheet-Pan Chicken Shawarma Bowls — Middle Eastern
Moroccan Chickpea and Apricot Tagine — Moroccan
Crispy Fried Halloumi with Lemon-Herb Chickpeas — Greek

Keep reading: what citrus, sourness, fruity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.