Chickpea Stew with Tomato, Turmeric, Yogurt and Harissa

Prep Time

15 min

Cooking Time

45 min




1 lb dried chickpeas, soaked overnight

1 yellow onion, coarsely chopped

2 carrots, quartered and sliced

3 garlic cloves, minced

1 bay leaf

4 fresh thyme sprigs


  • 1/2 tsp cumin seeds
  • 1 tsp coriander seeds (or ground)
  • 1 tsp fennel seeds
  • 1 tsp smoked paprika
  • 1 tsp ground turmeric
  • 2 tbsp Harissa stirred in 2 tbsp olive oil
2 tbsp organic tomato paste (no sugar added)

1 cup canned roasted and crushed tomatoes (no sugar added)

2 tbsp red wine

1 bunch Tuscan kale, stemmed and cut into 2-5 inches strips

1/3 cup yogurt combined with fresh cilantro and 2 tbsp lemon juice, black pepper and salt


In a large soup pot over medium heat, combine the chickpeas with the carrots, onions, bay leaf and thyme. Cover with fresh water by about 2 inches. Bring to a boil and then simmer for about 45 min, until the chickpeas are tender but still hold their shape.

In a small frying pan over medium heat, toast the cumin, coriander and fennel seeds just until fragrant, about 3 min. Let cool. Grind to a powder (optional). Then in a little olive oil, saute the garlic, add the crushed tomatoes, the tomato paste, and the spices (except harissa), salt and pepper.  and cook until fragrant for 2 min. Add the red wine and continue cooking while steering for 2 min. Then add the aromatic mixture to the chickpeas stew, blend well and throw the kale into the stew and cook a little longer until the kale is wilted. Remove from the heat and let stand at room temperature for 20 minutes. Just before serving, adjust the salt and spike with a splash of lemon juice (or 1 tsp red wine vinegar).

Serve with the yogurt/cilantro mixture and the harissa olive oil mixture.


Simplified and adjusted recipe from the Gjelina cookbook by Travis Lett.