Harissa Chickpea & Kale Stew | Melissa Hemsley
post-template-default,single,single-post,postid-473,single-format-standard,,qode-page-loading-effect-enabled,qode-content-sidebar-responsive,qode-theme-ver-11.1,qode-theme-melissa hemsley v1,wpb-js-composer js-comp-ver-5.1.1,vc_responsive

Harissa Chickpea & Kale Stew

Soups and Bowl Food

Harissa Chickpea & Kale Stew





Ready in 20 minutes, I like to make a batch of this and have it for a packed lunch in a thermos during the week. I’ve used kale here as I had a huge bunch to use up but swap in chard, cavolo nero or shredded cabbage.


  1. In a wide saucepan, fry the onion in ghee or coconut oil for 5 minutes or until the onion is softened, stirring occasionally.
  2. Add the garlic, harissa, parsley stalks and carrots and fry for 1 minute.
  3. Add tomatoes and stock/broth and turn up the heat to a medium simmer for 5 minutes.
  4. Add chickpeas and kale for a final 4 minutes or until the carrots and kale are tender. Season to taste.
  5. Divide between bowls, garnish with parsley leaves and drizzle with extra-virgin olive oil. Sprinkle with feta (or dollop with yoghurt) and serve with lemon wedges.


  • 1 tbsp ghee or coconut oil
  • 1 large onion, finely diced
  • 2 garlic cloves, finely chopped
  • 1 ½ tsp harissa powder or paste – to taste
  • Parsley stalks (fresh parsley used below), finely chopped
  • 3 medium carrots, sliced
  • 1 x 400ml tin chopped tomatoes
  • 600ml quality bone broth or stock
  • 3 x 400g tin chickpeas, drained weight (840g) or use 840g cooked chickpeas
  • 200g kale / chard / or other greens, sliced into 1cm ribbons
  • Sea salt and freshly ground black pepper
To Serve
  • 1 large handful fresh parsley, (finely chop the parsley stalks for above) and roughly chopped leaves, for garnishing
  • Drizzle of extra-virgin olive oil
  • Feta or yoghurt to serve
  • 1 lemon in wedges

My Cookbook


Leave a comment...

eat green

Get your hands on my brand new cookbook "eat green” here.