From the roundup: 22 High Protein Slow Cooker Meals That Actually Fill You Up
Harissa chickpea stew with spinach goes into the crockpot before school drop-off, and the one thing I learned the hard way is that two tablespoons of harissa paste is genuinely spicy for younger kids, so I pull back to one and set out a bottle of hot sauce for my husband and my oldest. The chickpeas soak up the tomatoes and spices over a long cook and come out thick and almost creamy without any added dairy. I stir in the whole bag of spinach about fifteen minutes before we sit down, and what looks like an overwhelming amount wilts into almost nothing by the time I ladle it out. A squeeze of lemon right at the end is the step I used to skip, and it makes a noticeable difference.
Why you will love this
- Truly hands-off: after 15 minutes of prep, the slow cooker does all 6 hours of work without any stirring or babysitting.
- The heat level is adjustable mid-cook. Start with one tablespoon of harissa and taste at the end before committing to more.
- The stew thickens on its own as it cooks, so you get a substantial texture without any thickener or cornstarch.
- It reheats well and the flavor is noticeably better on day two, which makes it worth making a full batch.
- Naturally vegan and gluten-free, so it works across a table with different dietary needs without any modifications.
Tips for success
- Stir the harissa paste into the broth and tomatoes before you put the lid on. If it sits in one spot, you get uneven heat and a few bites that are much spicier than the rest.
- The 15-minute taste before serving is not optional. That is when you decide whether to add more harissa, more salt, or more lemon. The stew can taste flat right up until you add that lemon juice at the end.
- Do not add the spinach at the beginning. It will turn gray and lose all its texture over 6 hours. It only needs 10 to 15 minutes at the end, and it comes out tender rather than mushy.
- If you are cooking on high for 3 hours instead of low for 6, check the chickpeas at the 2.5-hour mark. Slow cookers vary and you do not want them to go soft and start breaking apart.
If it turns out too spicy or too bland
- Too spicy: stir in a spoonful of plain yogurt or a splash of coconut milk when serving. Both cut the heat without watering down the stew.
- Too bland: the lemon is usually the missing piece. Squeeze in more and taste again before adding extra salt.
- Too thin: remove the lid for the last 30 minutes on high and let some liquid cook off. The stew thickens quickly once it is uncovered.
- Too thick after refrigerating: add a few tablespoons of broth or water when reheating and stir it back together over medium-low heat.
Substitutions
If harissa paste is not available, a mix of two tablespoons of tomato paste, one teaspoon of smoked paprika, and a pinch of cayenne gets close. Sriracha works in a pinch but the flavor is sharper and less smoky. Cannellini beans or cooked green lentils can replace the chickpeas, though lentils will break down more and give the stew a thicker, almost soupier texture. Kale holds up better than spinach if you want to add the greens earlier in the cook, around the 5-hour mark on low.
For frozen spinach, use one 10-ounce package and add it about 30 minutes before serving so it has time to fully thaw and blend into the broth. Squeeze out as much liquid as possible before adding it or the stew will get watery.
Make-ahead and storage
This stew is genuinely better the next day. The harissa and cumin mellow into the tomatoes overnight and the whole thing tastes more cohesive. Make it Sunday and portion it into containers with cooked couscous for lunches through Wednesday. Store cooled stew in an airtight container in the refrigerator for up to 5 days.
To freeze, leave out the spinach and lemon, freeze the base stew for up to 3 months, and stir in fresh spinach and lemon juice after reheating. The chickpeas hold their shape reasonably well after freezing, though they soften a bit more than fresh. Reheat on the stovetop over medium-low heat with a splash of broth to loosen it.
Slow Cooker Harissa Chickpea Stew with Spinach
Ingredients
Equipment
Method
- Add the diced onion, minced garlic, drained chickpeas, crushed tomatoes, harissa paste, vegetable broth, cumin, smoked paprika, salt, pepper, and olive oil to your slow cooker insert. Give everything a good stir so the harissa paste is evenly distributed and not sitting in one spot.
- Place the lid on the slow cooker and cook on low for 6 hours or on high for 3 hours. The chickpeas will soften slightly and absorb the spiced broth, and the onion will essentially disappear into the stew.
- About 15 minutes before you are ready to eat, lift the lid and taste the stew. This is your moment to stir in an extra tablespoon of harissa if you want more heat, or add a pinch more salt if it needs it.
- Add all of the baby spinach to the pot. It will look like a lot but it wilts down quickly. Stir it into the hot stew, replace the lid, and let it cook for another 10 to 15 minutes until the spinach is fully wilted and tender.
- Squeeze the juice of one lemon over the stew and stir it in. This brightens the whole dish and balances the smoky heat from the harissa. Taste one more time and adjust salt or lemon as needed.
- Spoon the stew into bowls over cooked couscous, or serve it alongside warm flatbread for scooping. A drizzle of olive oil on top is a simple but worthwhile finish.
Notes
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