Go Back
–+ servings
panful of harissa chickpeas after cooking with cilantro garnish and coconut cream swirl
Print Recipe
4.96 from 44 votes

Harissa Chickpeas

Harissa chickpeas is a super quick, one pan meal with lots of caramelized onions, greens, and chickpeas in a creamy, spicy sauce.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: African Inspired
Keyword: harissa beans, harissa chickpeas
Servings: 4
Author: Vegan Richa

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 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.
  • 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, and black pepper, for garnish
US Customary - Metric

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.

Video

Notes

This recipe is gluten free, nut free, and soy free.
Less Spicy: omit or reduce the harissa, use less of the smoked paprika, and add in a tablespoon of tomato paste and some chopped red bell pepper. Add in more of the oregano or use thyme.
Coconut milk substitute: You can use 1 to 1 1/2 cups of cashew milk or oat milk, or a mix of nondairy yogurt and nondairy milk for a thicker sauce. You can also use blended tofu in place of the coconut milk. To make the blended tofu, blend 1/4 cup of silken tofu or even firm tofu with 3/4 cup of water and use.

Nutrition

Calories: 253kcal | Carbohydrates: 23g | Protein: 8g | Fat: 16g | Saturated Fat: 10g | Sodium: 469mg | Potassium: 445mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1419IU | Vitamin C: 10mg | Calcium: 77mg | Iron: 4mg