Harissa Fig and Chickpea Stew

Smoky, spicy, and subtly sweet, this harissa fig and chickpea stew combines all of my favorite flavors into one sweet and savory dish.

Figs add a perfectly balanced sweetness to this spicy harissa chickpea stew.

While I have used figs in savory salads or roasted them with grains, I have never used them as a sweet accompaniment to a savory stew. That changed when I saw a recipe for a stunning Moroccan lamb stew with figs, and it made me want to try a vegetarian version.

This stew combines subtly sweet fresh figs with smoky, spicy harissa in a savory, sweet stew. I finish the stew with a simple topping of fresh figs, bright mint, and crunchy pistachios.

How to make harissa fig and chickpea stew

What you need

• Figs: You’ll need about 16 ounces of fresh figs. If using dried figs, you’ll need fewer figs since they’re more concentrated and don’t have the water weight of fresh figs. I recommend a 7-ounce bag of dried figs. You could also use golden raisins or dried apricots instead.
• Aromatics: The stew starts with onion, celery, and garlic.
• Harissa: Use your favorite brand of harissa paste. You can always add more to taste, so be sure to taste it before you add it to accommodate your heat preferences. I used Mina’s mild harissa paste and added a bit of extra cayenne powder since this paste isn’t as spicy. Some brands will definitely deliver a kick, though!
• Chickpeas: I used chickpeas, but any white bean will work here. Try it with cannellini or navy beans instead. You can even use 1 cup of dry red lentils for a thicker and even stewier variation.
• Tomatoes: You can use freshly chopped tomatoes or a can of diced tomatoes.
• Garnish: I reserve a few fresh figs for garnish, and I toss them with crushed pistachios, mint leaves, extra virgin olive oil, lemon zest, and lemon juice. If you opt for dried figs, omit adding them to the garnish and simply finish the stew with a mixture with all of the other ingredients instead. When I’ve made this in the past, I finished the stew with fresh scallions, which is also delicious, but I’ve found that I love pistachios for the extra crunch!

How to make it

• Step 1: Sauté the aromatics. Start with the onion and celery. Then add minced garlic. Add the harissa paste and stir to coat the aromatics. Cook for 1 minute until fragrant. Add the diced tomatoes, chickpeas, and water. Bring to a boil and then reduce the heat to low.
• Step 3: Simmer the stew. Add chopped fresh figs and simmer the stew, uncovered, for about 30 minutes.
• Step 4: Make the garnish. Toss the reserved sliced figs with crushed pistachios. Add lemon juice, lemon zest, mint, a teaspoon of extra virgin olive oil, and a pinch of salt.
• Step 5: Serve it up. Spoon the stew into bowls and pile the fig garnish on top!

How to get creative with this recipe:

• Play with garnishes! Try it with fresh pomegranate seeds, toasted almonds, or freshly minced parsley.
• Serve it with a carb or grain of your choice! Try this with cooked couscous, warm farro, or even piled on top of cooked rice. It would be delicious with saffron rice!
• If you’re not vegetarian, serve the stew alongside a roasted protein like lamb or chicken legs.