Harissa Squash & Chickpea Stew
January 5, 2026
Rose harissa chickpea and butternut squash bowl served with black rice, yogurt and fresh herbs.
Serves:2 generous servings
Time:about 50–55 minutes
This butternut squash bowl has a lovely balance of sweetness from the squash and acidity from the tomatoes, paired with the warming spice of harissa. I served it with nutty black rice, a spoonful of Greek yogurt, and fresh herbs.
Ingredients
Grain
- 120 g black rice or brown basmati
Stew
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 400–450 g butternut squash (about 14–16 oz / 1 lb), cut into roughly 2 cm cubes
- 1 × 400 g (14 oz) can chickpeas, drained & rinsed
- 1 × 400 g (14 oz) can plum tomatoes, crushed by hand
- 1 tbsp rose harissa (or 2 tsp regular harissa, as it’s spicier), to taste
- ¾ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp ground coriander
- 1 tbsp tomato purée
- 200 (1 cup) water or vegetable stock
- Salt & black pepper
To finish
- Greek yogurt or thick plant yogurt
- Fresh mint, roughly chopped (optional)
- Fresh coriander, roughly chopped (optional)
Instructions
1. Cook the rice
- Cook the rice according to packet instructions. Drain and keep warm.
2. Soften the onion
- Heat olive oil in a saucepan over medium-low heat.
- Add onion with a pinch of salt and cook 8–10 minutes until soft.
3. Bloom the harissa
- Stir in rose harissa and tomato purée. Cook 1 minute until fragrant.
4. Add spices
- Add cumin, smoked paprika and coriander, cook for 30 seconds, stirring constantly.
5. Simmer the stew
- Add squash, chickpeas, crushed plum tomatoes, and water or stock. Crush the tomatoes into the stew.
- Bring to a gentle simmer, cover, and cook for 30–35 minutes, stirring occasionally, until the squash is tender. For best flavour, let the stew rest for 10 minutes before serving-
6. Season
- Taste and adjust salt, pepper, and harissa.
7. Assemble
- Spoon rice into bowls and top with the harissa stew.
8. Finish
- Add a generous dollop of yogurt, scatter with fresh herbs, and drizzle with a little olive oil
Serving Suggestions
- •Serve over black rice or basmati rice, warm flatbread
- •Top with Greek yogurt or thick plant-based yogurt
- •Finish with fresh herbs such as coriander or mint
Storage & Meal Prep
- •Store in an airtight container in the fridge for up to 3 days
- •Reheat gently on the hob or in the microwave
- •Add a splash of water or stock if needed to loosen the sauce
- •Flavours deepen and improve with time
Variations & Substitutions
- •Vegan: Use plant-based yogurt or skip yogurt and add extra herbs and lemon
- •Squash swap: Replace butternut squash with sweet potato or pumpkin
- •Grain options: Serve with brown rice, basmati, bulgur, couscous, or quinoa
- •Heat level: Increase rose harissa or add chilli flakes for more warmth
- •Add greens: Stir in spinach or kale at the end until just wilted
Enjoy!
This butternut squash bowl has a lovely balance of sweetness from the squash and acidity from the tomatoes, paired with the warming spice of harissa. I served it with nutty black rice, a spoonful of Greek yogurt, and fresh herbs.
Ingredients
Grain
- 120 g black rice or brown basmati
Stew
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 400–450 g butternut squash (about 14–16 oz / 1 lb), cut into roughly 2 cm cubes
- 1 × 400 g (14 oz) can chickpeas, drained & rinsed
- 1 × 400 g (14 oz) can plum tomatoes, crushed by hand
- 1 tbsp rose harissa (or 2 tsp regular harissa, as it’s spicier), to taste
- ¾ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp ground coriander
- 1 tbsp tomato purée
- 200 (1 cup) water or vegetable stock
- Salt & black pepper
To finish
- Greek yogurt or thick plant yogurt
- Fresh mint, roughly chopped (optional)
- Fresh coriander, roughly chopped (optional)
Instructions
1. Cook the rice
- Cook the rice according to packet instructions. Drain and keep warm.
2. Soften the onion
- Heat olive oil in a saucepan over medium-low heat.
- Add onion with a pinch of salt and cook 8–10 minutes until soft.
3. Bloom the harissa
- Stir in rose harissa and tomato purée. Cook 1 minute until fragrant.
4. Add spices
- Add cumin, smoked paprika and coriander, cook for 30 seconds, stirring constantly.
5. Simmer the stew
- Add squash, chickpeas, crushed plum tomatoes, and water or stock. Crush the tomatoes into the stew.
- Bring to a gentle simmer, cover, and cook for 30–35 minutes, stirring occasionally, until the squash is tender. For best flavour, let the stew rest for 10 minutes before serving-
6. Season
- Taste and adjust salt, pepper, and harissa.
7. Assemble
- Spoon rice into bowls and top with the harissa stew.
8. Finish
- Add a generous dollop of yogurt, scatter with fresh herbs, and drizzle with a little olive oil
Serving Suggestions
- •Serve over black rice or basmati rice, warm flatbread
- •Top with Greek yogurt or thick plant-based yogurt
- •Finish with fresh herbs such as coriander or mint
Storage & Meal Prep
- •Store in an airtight container in the fridge for up to 3 days
- •Reheat gently on the hob or in the microwave
- •Add a splash of water or stock if needed to loosen the sauce
- •Flavours deepen and improve with time
Variations & Substitutions
- •Vegan: Use plant-based yogurt or skip yogurt and add extra herbs and lemon
- •Squash swap: Replace butternut squash with sweet potato or pumpkin
- •Grain options: Serve with brown rice, basmati, bulgur, couscous, or quinoa
- •Heat level: Increase rose harissa or add chilli flakes for more warmth
- •Add greens: Stir in spinach or kale at the end until just wilted
Enjoy!
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