Name: Harissa Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 2 teaspoons oil; 1 medium onion, thinly sliced (about 1 1/2 cups); 1 teaspoon balsamic vinegar; 1/2 teaspoon salt (divided); 1 tablespoon garlic paste (or 4 cloves of garlic, minced); 1 teaspoon smoked paprika; 2 tablespoons harissa paste; 1/2 teaspoon dried oregano; 2 cups chopped leafy greens of choice; 15-ounce can chickpeas (drained, or 1 1/2 cups cooked); 1 cup full-fat coconut milk or coconut cream; Lemon juice; Cilantro; Black pepper, for garnish

why make this recipe

Harissa Chickpeas are a flavorful and satisfying dish that can be enjoyed in many ways. This recipe is perfect for a quick weeknight meal or a filling vegetarian option for lunch. The combination of spices and ingredients brings together different textures and flavors, making it not just healthy but also delicious. Plus, it’s easy to prepare, and you can adjust the spice level to fit your taste.

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how to make Harissa Chickpeas

Ingredients:

2 teaspoons oil
1 medium onion (thinly sliced, or about 1 1/2 cups)
1 teaspoon balsamic vinegar
1/2 teaspoon salt (or more to taste, divided)
1 tablespoon garlic paste (or 4 cloves of garlic, minced)
1 teaspoon smoked paprika
2 tablespoons harissa paste (see note for less spice)
1/2 teaspoon dried oregano
2 cups of chopped leafy greens of choice
15-ounce can of chickpeas (drained, or 1 1/2 cups cooked chickpeas or other white beans)
1 cup full-fat coconut milk or coconut cream (Use the entire can if you like it more saucy.)
Lemon juice
Cilantro
Black pepper, for garnish

Directions:

Heat a large skillet over medium heat. Add the oil. Once it’s hot, add the onion and 1/4 teaspoon salt. Mix well to coat and continue to cook, stirring occasionally.
If the pan dries out too much, add 2 to 3 teaspoons of water. Cook for about 7 to 9 minutes, until the onions are translucent and starting to get golden on some edges.
Add the balsamic vinegar and mix well. Cook for another 3 to 4 minutes.
Stir in the garlic, smoked paprika, harissa, and oregano. Cook for 1 minute to let the garlic get fragrant.
Add the leafy greens, remaining salt, chickpeas, and coconut cream. Mix well and partially cover the pan. Simmer for 8 to 10 minutes.
Taste and adjust the flavor. If you want more sauce, you can add more nondairy milk.
If using full-fat coconut milk, it may not thicken much. For a thicker sauce, add 1 to 2 tablespoons of non-dairy yogurt or sour cream.
Squeeze in some lemon juice and adjust salt and heat as needed. Let it simmer for another minute or two if desired.
Turn off the heat and garnish with cilantro or parsley, black pepper, and more lemon juice. Serve hot with flatbread, rice, sourdough toast, or garlic bread.

how to serve Harissa Chickpeas

Serve Harissa Chickpeas warm on a plate, or scoop them up with flatbread. They pair well with rice or can be enjoyed with crusty bread. You can also top them with extra herbs for added freshness and flavor.

how to store Harissa Chickpeas

You can store leftover Harissa Chickpeas in an airtight container in the refrigerator for up to 3 days. Just reheat on the stove or in the microwave before serving. If you want to freeze them, they store well for up to a month. Thaw in the refrigerator before reheating.

tips to make Harissa Chickpeas

Adjust the amount of harissa paste to control the spice level.
Use fresh herbs like cilantro or parsley for a pop of freshness.
For a heartier dish, serve over quinoa or couscous.
Experiment with different leafy greens, like spinach or kale.

variation (if any)

Try adding different vegetables such as bell peppers, zucchini, or carrots to the mix for added nutrition and flavor. You can also swap chickpeas with lentils or other beans for a different protein option.

FAQs

1. Can I make this dish spicier?
Yes! To make it spicier, add more harissa paste or a pinch of cayenne pepper.

2. Is this recipe vegan?
Yes, Harissa Chickpeas are completely vegan as they use coconut milk instead of dairy.

3. Can I use fresh chickpeas?
Yes, if you have dried chickpeas, soak and cook them before using. You’ll need about 1 1/2 cups of cooked chickpeas for this recipe.