One Pan Harissa Chickpeas

If your weeknights are busy but your taste buds still expect something exciting, One Pan Harissa Chickpeas are about to become your new go-to. This dish is smoky, creamy, gently spicy, and ridiculously comforting—all made in a single pan (yes, one pan ). That means fewer dishes, less stress, and more time to actually sit down and enjoy dinner.

As a chef, I’m all about recipes that work hard for you. This one checks every box: pantry-friendly ingredients, flexible veggies, and flavors that taste like you spent way more time in the kitchen than you actually did. Whether you’re cooking for yourself, feeding a family, or trying to impress a friend who “doesn’t usually like chickpeas,” this recipe delivers.

Let’s get cooking—your kitchen is about to smell like a cozy little spice-filled bistro.

Why You’ll Love These One Pan Harissa Chickpeas

• One pan, zero drama – Less cleanup = instant win
• Creamy with a kick – Coconut milk mellows the harissa beautifully
• Flexible & forgiving – Use whatever greens you’ve got
• Weeknight-approved – Ready in about 30 minutes
• Plant-based comfort food – Hearty, satisfying, and nourishing

This is the kind of recipe you make once… and then find yourself craving again a few days later.

Ingredients You’ll Need

Here’s what goes into these cozy, flavor-packed One Pan Harissa Chickpeas. Don’t worry—nothing fancy or hard to find.

• 2 teaspoons oil
• 1 medium onion, thinly sliced (about 1½ cups)
• 1 teaspoon balsamic vinegar
• ½ teaspoon salt, divided (more to taste)
• 1 tablespoon garlic paste or 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 2 tablespoons harissa paste (use less if you prefer mild)
• ½ teaspoon dried oregano
• 2 cups chopped leafy greens (spinach, Swiss chard, mustard greens—your call)
• 1 (15-ounce) can chickpeas, drained (or 1½ cups cooked chickpeas or white beans)
• 1 cup full-fat coconut milk or coconut cream (use more if you love extra sauce)
• Lemon juice, cilantro or parsley, and black pepper for garnish

Chef’s note: This recipe is wonderfully adaptable. No chard? Spinach works. No chickpeas? White beans slide right in.

How to Make One Pan Harissa Chickpeas (Step-by-Step)

1. Build the Flavor Base

Heat a large skillet over medium heat and add the oil. Once hot, toss in the sliced onion and ¼ teaspoon salt. Stir to coat and let the onions cook for about 7–9 minutes, stirring occasionally.

If the pan looks dry, add 2–3 teaspoons of water—this helps the onions soften and caramelize evenly instead of sticking. Once they’re translucent with golden edges, stir in the balsamic vinegar and cook for another 3–4 minutes. This step adds subtle sweetness and depth.

2. Wake Up the Spices

Add the garlic, smoked paprika, harissa paste, and oregano. Stir well and cook for about 1 minute, just until fragrant. This is where your kitchen starts to smell amazing.

3. Bring It All Together

Add the leafy greens, remaining salt, chickpeas, and coconut milk (or coconut cream). Stir until everything is well combined.

Partially cover the pan and let it simmer for 8–10 minutes. The sauce will thicken slightly, and the chickpeas will soak up all that bold flavor.

4. Adjust & Finish

Taste and adjust. Want it saucier? Add a splash more coconut milk. Want it thicker? Stir in 1–2 tablespoons of non-dairy yogurt or sour cream.

Finish with a generous squeeze of lemon juice. Let it simmer another minute or two if you want the sauce to really cling to the chickpeas.

Turn off the heat and garnish with cilantro or parsley, black pepper, and an extra squeeze of lemon.

Chef Omar’s Tips for Best Results

• Harissa varies by brand. Some are mild, some are fiery. Start with less if you’re unsure—you can always add more.
• Don’t rush the onions. That slow sauté is the secret to big flavor.
• Greens too bold? If mustard greens are a little intense for you, mix them with spinach to balance things out.
• Leftovers glow up. This dish tastes even better the next day after the flavors mingle overnight.

And if your sauce looks a little wild at first—don’t worry. It always settles down and behaves by the time it hits the plate.

A Little Kitchen Story

This recipe became a staple after one of those “what’s-left-in-the-fridge” nights. Friends dropped by unexpectedly, I had chickpeas, coconut milk, and a lonely jar of harissa. Thirty minutes later, everyone was scooping the pan clean with bread and asking for the recipe. That’s when I knew—this one was a keeper.

FAQs About One Pan Harissa Chickpeas

Can I make One Pan Harissa Chickpeas less spicy?

Absolutely. Use 1 tablespoon harissa instead of two, or add extra coconut milk to mellow the heat.

How long do leftovers keep?

Stored in an airtight container, they’ll keep well in the fridge for up to 4 days.

Can I freeze this dish?

Yes! Let it cool completely, then freeze for up to 2 months. Thaw overnight and reheat gently on the stove.

What should I serve with it?

Flatbread, rice, quinoa, sourdough toast, or even garlic bread. Basically, anything that can scoop up sauce is welcome here.

Make Tonight Delicious (and Easy)

If you’re craving something cozy, bold, and totally doable after a long day, One Pan Harissa Chickpeas are calling your name. This is comfort food with confidence—simple ingredients, big flavor, and just enough spice to keep things interesting.

So grab your skillet, trust the process, and let this dish turn an ordinary night into something a little special. From my kitchen to yours—happy cooking!

Keep the Chickpea Love Going

If these One Pan Harissa Chickpeas hit the spot, here are a few more cozy, flavor-packed recipes readers love exploring next. Each one keeps that same easy, comforting, weeknight-friendly vibe—perfect for when chickpeas are calling your name again:

• Marry Me Chickpeas – Creamy, comforting, and totally swoon-worthy, this dish is a reader favorite for cozy dinners that feel a little special without extra work.
• Chickpea and Spinach Curry – Warm spices, tender chickpeas, and leafy greens come together in a satisfying bowl that’s perfect with rice or naan.
• Slow Cooker Creamy Chickpea Masala – Let your slow cooker do the heavy lifting while you enjoy rich, bold flavors with barely any prep.
• Easy Quick Chickpea Recipes – A handy collection of fast, flavorful ideas for busy nights when you want something nourishing on the table—fast.

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One Pan Harissa Chickpeas

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• Author: Omar
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

One Pan Harissa Chickpeas are creamy, smoky, and packed with bold flavor. This easy one-skillet recipe combines chickpeas, warm spices, and coconut milk for a cozy, satisfying weeknight dinner with minimal cleanup.

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Ingredients

Scale 1x2x3x

• 2 teaspoons oil

• 1 medium onion, thinly sliced (about 1½ cups)

• 1 teaspoon balsamic vinegar

• ½ teaspoon salt, divided (more to taste)

• 1 tablespoon garlic paste or 4 cloves garlic, minced

• 1 teaspoon smoked paprika

• 2 tablespoons harissa paste (use less for mild heat)

• ½ teaspoon dried oregano

• 2 cups chopped leafy greens (spinach, Swiss chard, or mustard greens)

• 1 (15-ounce) can chickpeas, drained and rinsed (or 1½ cups cooked)

• 1 cup full-fat coconut milk or coconut cream

• Lemon juice, cilantro or parsley, and black pepper for garnish

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Instructions

1. Heat a large skillet over medium heat and add the oil. Once hot, add the sliced onion and ¼ teaspoon salt. Cook for 7–9 minutes, stirring occasionally, until softened and lightly golden. Add a splash of water if the pan gets dry.

2. Stir in the balsamic vinegar and cook for another 3–4 minutes.

3. Add the garlic, smoked paprika, harissa paste, and oregano. Cook for 1 minute, stirring, until fragrant.

4. Add the leafy greens, remaining salt, chickpeas, and coconut milk. Stir well to combine.

5. Partially cover and simmer for 8–10 minutes, until the sauce thickens and the chickpeas are well coated.

6. Taste and adjust seasoning. Add more coconut milk for a saucier dish or a squeeze of lemon for brightness.

7. Turn off the heat and garnish with fresh herbs, black pepper, and extra lemon juice. Serve warm.

Notes

Harissa paste varies in heat—start with less and add more if needed.

Spinach wilts quickly; sturdier greens like chard may need an extra minute.

For a thicker sauce, stir in 1–2 tablespoons of non-dairy yogurt or sour cream at the end.

Leftovers keep well in the fridge for up to 4 days.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: one pan / skillet
• Cuisine: Middle Eastern–Inspired

Nutrition

• Serving Size: 1 bowl
• Calories: 320 kcal
• Sugar: 6 g
• Sodium: 520 mg
• Fat: 18 g
• Saturated Fat: 12 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 7 g
• Protein: 9 g
• Cholesterol: 0 mg