Harissa Chicken Chickpea Stew
A warming Moroccan-style chicken and chickpea stew simmered in a spiced tomato-harissa broth with saffron, cumin, and pesto for a flavorful finish. Packed with protein, fiber, and bold flavors, this easy one-pot meal is perfect for busy weeknights or meal prep.
Equipment
- 1 Dutch oven or large deep skillet with lid
- 1 small bowl (for saffron)
- 1 Sharp Chef’s Knife
- 1 cutting board
- 1 wooden spoon or spatula
- 1 Measuring Cups Set
- 1 Measuring Spoons Set
Ingredients
- ¼ teaspoon saffron threads
- 1 large white onion thinly sliced
- 4 ribs celery finely chopped
- 1 tablespoon butter or ghee
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 tablespoon tomato paste
- 1 tablespoon harissa paste
- 2 tablespoons flour or chickpea flour
- 1 ½ cups chicken stock
- 3 ½ cups cooked chickpeas or 2 × 15 oz cans, drained
- 1 ½ pounds chicken breast chopped
- 4 tablespoons pesto
Instructions
- Bloom the Saffron: In a small bowl, add about 2 tablespoons of cold water. Lightly crush the saffron threads between your fingers or with the back of a spoon before dropping them into the water. Allow the saffron to sit for several minutes so its color and aroma gently release. Blooming saffron this way helps it disperse more evenly in the stew, giving depth and warmth to the broth.
- Sauté the Aromatic Base: Place a Dutch oven or deep skillet with a lid over medium-high heat. Add the butter (or ghee) along with the olive oil and allow them to melt together. Once the butter is foamy and hot, add the thinly sliced onion and sprinkle in the salt. Stir frequently and cook for about 4 minutes, or until the onion turns soft and slightly golden around the edges. Next, add the finely chopped celery, cumin, garlic powder, and black pepper. Continue sautéing for another 6 minutes, stirring often to release the vegetables’ natural sweetness and build a flavorful foundation for the stew.
- Add Tomato and Harissa Flavor: Stir in the tomato paste until the onions and celery are coated with a deep red glaze. Let the paste cook for 1 minute to remove its raw taste and intensify its richness. Now add the harissa paste along with the saffron water prepared earlier. Mix everything well, allowing the bold smokiness of harissa and the floral saffron essence to infuse into the aromatics. This step creates the signature flavor base of the stew.
- Cook the Flour for Thickening: Reduce the heat to low so nothing burns. Evenly sprinkle the flour (or chickpea flour for a gluten-free option) over the onion mixture. Stir continuously for about 2 minutes to cook out the raw taste of the flour. The mixture may look dry at first, but this process is key—it creates a roux-like coating that will thicken the stew once liquid is added.
- Pour in the Stock: Slowly pour in the chicken stock while stirring constantly to avoid lumps. The flour mixture will absorb the liquid and turn into a smooth sauce. Continue stirring for 2 minutes as the broth thickens slightly into a silky base. This thickened sauce will help the chickpeas and chicken cook evenly while giving the stew body and richness without needing cream.
- Add Chickpeas and Chicken: Stir in the drained chickpeas, followed by the chopped chicken breast. Mix thoroughly to ensure the chicken and legumes are coated in the sauce. Once everything is combined, cover the pot with a lid, reduce the heat to medium-low, and let the stew simmer gently for about 15 minutes. The chicken will become tender and juicy, while the chickpeas soak up the spices and saffron-infused broth.
- Finish and Serve: Once the chicken is cooked through, uncover the pot and give the stew a final stir. Taste and adjust seasoning with extra salt or pepper if needed. Divide the stew evenly into four bowls. Just before serving, add a generous spoonful of pesto to each portion. The pesto melts into the hot stew, balancing the spicy harissa with fresh, herbaceous brightness. Serve immediately while hot with crusty bread, warm flatbread, or over a bed of couscous for a complete meal.
Notes
- For the best flavor, bloom saffron in cold water to release its aroma fully before adding it to the stew.
- Slice onions thinly to ensure they soften quickly and blend into the sauce, adding natural sweetness without overpowering the dish.
- Celery adds subtle crunch and aromatic depth; finely chop to allow it to melt slightly into the stew while keeping texture.
- Use chickpea flour if you prefer a gluten-free option; it thickens the sauce beautifully while adding a subtle nutty flavor.
- For a shortcut, cooked or rotisserie chicken works well—just simmer for 10 minutes to heat through instead of the full cooking time.
- Adjust harissa paste to taste: reduce for a milder stew or increase for more heat and bold flavor.
- Pesto adds a fresh, herbal finish; you can also use a drizzle of olive oil with chopped fresh parsley if preferred.
