Harissa Chickpeas
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
253 kcal
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Course
Main Course
Harissa Chickpeas
Description
The recipe begins by slowly caramelizing thinly sliced onions with a bit of salt and balsamic vinegar, enhancing their sweetness. Garlic, smoked paprika, harissa paste, and oregano are added to create a fragrant, spicy base. Fresh leafy greens like Swiss chard or spinach are incorporated, followed by the addition of chickpeas and coconut milk, which simmers to develop a creamy, saucy consistency. The dish is gentley seasoned with salt and finished with fresh lemon juice and cilantro to add brightness.
This dish works well as a warm, satisfying main or side. Its creamy sauce and complex spices make it complementary to rice, flatbreads, or simple grains. The combination of chickpeas and greens provides a hearty, textured meal with both spice and subtle sweetness from coconut milk.
Variations can adjust the spice level by reducing harissa or smoked paprika, while coconut milk or substitutes like cashew or oat milk can modify creaminess. Fresh herbs and a squeeze of lemon can brighten the flavors just before serving.
Ingredients
- 2 teaspoons neutral cooking oil generic cooking oil
- 1 onion thinly sliced, or about 1 1/2 cups, medium
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon salt or more to taste, divided
- 1 tablespoon garlic or 4 cloves of garlic, minced, paste
- 1 teaspoon smoked paprika
- 2 tablespoons harissa paste , see note for less spice
- 1/2 teaspoon oregano dried
- 2 cups leafy greens such as Swiss chard, spinach, mustard greens, etc. This is measured with fresh greens packed really well, but you can use any amount of greens that you like, chopped, of choice
- 15 ounce chickpeas drained or 1 1/2 cups cooked chickpeas or other white beans, canned
- 1 cup coconut milk Use the entire can if you like it more saucy, full fat, or coconut cream
- lemon juice for garnish
- cilantro
- black pepper
Instructions
- Heat a large skillet over medium heat. Add the oil, and 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 is drying out too much, add 2 to 3 teaspoons of water to help the pan conduct heat and for the onions to brown evenly, about 7 to 9 minutes. Then once the onions are translucent and starting to get golden on some outer edges, add the balsamic vinegar and mix well. Continue to cook for another 3 to 4 minutes.
- Then add in the garlic, smoked paprika, harissa, and oregano, and mix really well. Cook for a minute, so that the garlic gets cooked. Then add in the chard, remaining salt, the chickpeas, and the coconut cream and mix really well. Partially cover the pan, and simmer for 8 to 10 minutes, then taste and adjust the flavor. If you want more sauce, you can add more nondairy milk. If you used full fat coconut milk, the sauce probably didn't thicken as much, and if you want it to thicken even more, add in a tablespoon or two of non-dairy yogurt or sour cream. Add in a good squeeze of lemon juice and adjust salt and heat as needed.
- Let everything simmer for another minute or two, if you want the sauce to thicken and glaze over the chickpeas. Switch off the heat and garnish with cilantro or parsley along with some black pepper and some more lemon juice. Serve with flatbread or rice or with some sourdough toast or garlic bread or whatever else that you like.
Notes
- The spice level can be adjusted by reducing or omitting harissa paste and smoked paprika and adding tomato paste and chopped bell pepper for sweetness.
- Substitute coconut milk with cashew or oat milk, or blend tofu with water to achieve a creamy sauce.
- Use fresh greens packed tightly and chopped to preference; adjust quantity as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Sodium | 469mg | 20% |
| Potassium | 445mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 1419IU | 28% |
| Vitamin C | 10mg | 11% |
| Calcium | 77mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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