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Harissa Chickpeas Recipe

Irresistible Harissa Chickpeas Recipe for Flavor Lovers

A delicious Harissa Chickpeas Recipe that combines smoky flavors with creamy coconut for a satisfying meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Quick Meals
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chickpeas
  • 2 cans Canned Chickpeas Drained and rinsed
For the Sauce
  • 3 tablespoons Harissa Paste Adjust based on spice preference
  • 1 can Canned Coconut Milk Can substitute with almond or cashew milk
  • 1 tablespoon Olive Oil Feel free to swap in a neutral oil if needed
  • 1 teaspoon Smoked Paprika Optional for milder sauce
  • 1 teaspoon Cumin Adjust according to taste
  • 1 teaspoon Garlic Powder Fresh garlic can also be used
For the Vegetables
  • 1 cup Cherry Tomatoes Halved
  • 1 medium Onion Diced, can use yellow or red
  • 2 cups Spinach/Kale Any leafy green works
Optional Garnish
  • 2 tablespoons Nutritional Yeast Skip if desired

Equipment

  • Oven
  • Skillet
  • baking tray

Method
 

Instructions
  1. Preheat your oven to 360°F (180°C).
  2. On a baking tray, toss halved cherry tomatoes with olive oil and a sprinkle of salt. Roast in the oven for 25–30 minutes until golden.
  3. Heat olive oil in a skillet over medium heat. Sauté diced onion for 3–4 minutes until translucent.
  4. Stir in minced garlic and cook for about 1 minute until fragrant.
  5. Add roasted tomatoes to the skillet along with harissa paste, smoked paprika, cumin, garlic powder, and chickpeas. Stir well.
  6. Pour in canned coconut milk and bring to a gentle simmer, cooking for 5 minutes.
  7. Fold in spinach or kale and cook for an additional 1–2 minutes until wilted.
  8. Serve warm, garnished with nutritional yeast or a squeeze of lemon if desired.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 300mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 1000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

To store, keep in an airtight container for up to 3–4 days in the fridge or freeze for up to 2–3 months.

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