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One-Pan Harissa Chickpeas Recipe

One-Pan Harissa Chickpeas Recipe
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★★★★★

5.2 from 10 reviews

This One-Pan Harissa Chickpeas recipe is a flavorful and vibrant vegan dish that combines smoky spices, creamy coconut milk, and hearty chickpeas with fresh leafy greens. Easy to prepare and cook in a single skillet, it offers a perfect balance of spicy, tangy, and savory flavors. Ideal for a quick weeknight meal, it pairs beautifully with flatbread, rice, or crusty bread for a wholesome and comforting experience.

Ingredients

Scale

Base Ingredients

  • 2 teaspoons oil
  • 1 medium onion, thinly sliced (about 1 1/2 cups)
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon salt, divided

Spices and Paste

  • 1 tablespoon garlic paste, or 4 cloves of garlic minced
  • 1 teaspoon smoked paprika
  • 2 tablespoons harissa paste (adjust for less spice if desired)
  • 1/2 teaspoon dried oregano

Vegetables & Legumes

  • 2 cups chopped leafy greens of choice (Swiss chard, spinach, mustard greens, packed fresh)
  • 15-ounce can chickpeas, drained or 1 1/2 cups cooked chickpeas or other white beans

Dairy & Garnishes

  • 1 cup full fat coconut milk or coconut cream (use entire can for more sauce)
  • Lemon juice, cilantro, and black pepper for garnish

Instructions

  1. Sauté the onions: Heat a large skillet over medium heat and add the oil. Once hot, add the thinly sliced onions and 1/4 teaspoon salt. Stir to coat and cook occasionally, adding 2 to 3 teaspoons of water if needed to prevent drying, until onions are translucent and golden on the edges, about 7 to 9 minutes. Add balsamic vinegar, stir well, and cook for another 3 to 4 minutes.
  2. Add spices and garlic: Add garlic paste, smoked paprika, harissa paste, and dried oregano to the onions. Stir well and cook for about 1 minute to allow garlic to cook through and spices to bloom.
  3. Add greens, chickpeas, and coconut milk: Add the chopped leafy greens, remaining 1/4 teaspoon salt, chickpeas, and coconut milk or cream to the pan. Stir well to combine everything evenly.
  4. Simmer the mixture: Partially cover the pan and let the mixture simmer gently for 8 to 10 minutes. Taste and adjust the seasoning: add more salt, heat, or lemon juice as needed. For thicker sauce, stir in 1 to 2 tablespoons of non-dairy yogurt or sour cream.
  5. Finish and garnish: Allow the sauce to simmer uncovered for another 1 to 2 minutes so it thickens and glazes the chickpeas. Turn off the heat, then garnish with chopped cilantro or parsley, freshly ground black pepper, and an additional squeeze of lemon juice.
  6. Serve: Serve hot with flatbread, rice, sourdough toast, garlic bread, or your preferred accompaniment for a delicious and hearty meal.

Notes

  • You can adjust the spiciness by reducing the amount of harissa paste or choose a milder brand.
  • Any leafy greens like spinach, kale, or mustard greens work well; pack them fresh and chopped.
  • For a creamier or saucier dish, use the entire can of coconut cream or add a dollop of non-dairy yogurt at the end.
  • Adding a splash of water during onion sautéing prevents burning and ensures even caramelization.
  • This dish is flexible; other white beans can substitute chickpeas if preferred.
  • Serve it with your favorite bread or grain to make it a complete meal.

Nutrition

Keywords: Harissa chickpeas, vegan chickpea recipe, one-pan meal, spicy chickpeas, coconut milk chickpeas, healthy vegan dinner, easy vegan recipe

Find it online: https://tastemadebyclara.com/one-pan-harissa-chickpeas-recipe/