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Harissa Fig and Chickpea Stew_MidPage – 1@2x

Harissa Fig and Chickpea Stew

Smoky, spicy, and subtly sweet, this harissa fig and chickpea stew combines all of our favorite flavors into one sweet and savory dish.
5 from 3 votes
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 367kcal

Equipment

  • Wide pot

Ingredients

  • 1 tablespoon neutral oil
  • 1 yellow onion peeled and diced
  • 3 ribs celery trimmed and diced
  • 6 cloves garlic peeled and minced
  • 2 tablespoons harissa paste more or less to taste, depending on preference
  • pounds fresh tomatoes chopped; or use 1 15-ounce can diced tomatoes
  • 15 ounce can chickpeas drained and rinsed
  • 2 cups water or vegetable stock
  • 2 pints fresh figs 4 figs reserved for garnish
  • 4 scallions minced; for garnish
  • Salt and pepper to taste

Garnish

  • 4 reserved figs quartered
  • .5 ounces mint leaves torn
  • ½ lemon juiced and zested
  • 1 tablespoon extra virgin olive oil
  • Pinch flaky sea salt

Instructions

Cook the aromatics:

  • Heat the oil in a wide pot over medium heat. Add the onion and cook for 3 minutes until it just begins to soften. Add the celery and cook for 5 minutes. Season with salt and pepper.
  • Add the garlic and cook for 1 minute until just fragrant.

Sizzle the harissa paste:

  • Add the harissa to the aromatics and cook for 1 minute, lightly mashing the paste into the aromatics.

Cook the tomatoes:

  • Pour in the chopped tomatoes and cook for 5-6 minutes until they begin to soften. Add the chickpeas and season liberally with salt and pepper.

Simmer the stew:

  • While the tomatoes cook, halve all of the figs except the four reserved for garnish.
  • Pour 2 cups of water or stock into the stew and bring to a boil. Add the halved figs and then reduce heat, cover, and simmer over low heat for 30 minutes. Taste and season again to your preferences after the stew has simmered.

Prepare the garnish:

  • In a bowl, combine the 4 reserved, quartered figs with the lemon juice and zest, mint leaves, and flaky salt. Drizzle with the extra virgin olive oil and toss to combine. Set aside.

To serve:

  • Divide the stew between shallow bowls and garnish with the fresh figs and the minced scallions. Enjoy!

Nutrition

Calories: 367kcal | Carbohydrates: 74g | Protein: 10g | Fat: 7g | Sodium: 436mg | Fiber: 16g | Sugar: 46g | Vitamin C: 37mg
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