Description
A cozy, bold One-Pan Harissa Chickpeas Recipe made with caramelized onions, leafy greens, and chickpeas simmered in a creamy, spicy sauce—ready in just 30 minutes.
Ingredients
2 teaspoons oil
1 medium onion, thinly sliced
1 teaspoon balsamic vinegar
1/2 teaspoon salt, divided
1 tablespoon garlic paste or 4 cloves garlic, minced
1 teaspoon smoked paprika
2 tablespoons harissa paste
1/2 teaspoon dried oregano
2 cups chopped leafy greens (spinach, Swiss chard, or mustard greens)
15 oz can chickpeas, drained (or 1 1/2 cups cooked chickpeas)
1 cup full-fat coconut milk or coconut cream
Lemon juice, cilantro, black pepper for garnish
Instructions
Heat a large skillet over medium heat and add the oil.
Add sliced onion and 1/4 teaspoon salt. Cook 7–9 minutes until soft and lightly golden, adding a splash of water if needed.
Stir in balsamic vinegar and cook 3–4 minutes more.
Add garlic, smoked paprika, harissa paste, and oregano. Cook 1 minute until fragrant.
Add greens, remaining salt, chickpeas, and coconut milk. Stir well.
Partially cover and simmer 8–10 minutes until sauce thickens.
Adjust seasoning, add lemon juice, and simmer 1–2 more minutes if desired.
Remove from heat and garnish with herbs, black pepper, and extra lemon juice.
Notes
Less spicy: reduce harissa and smoked paprika; add tomato paste and bell pepper.
Coconut milk substitute: cashew milk, oat milk, or blended tofu work well.
Naturally gluten-free, nut-free, and soy-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pan / Stovetop
- Cuisine: African Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 253
- Sugar: 3 g
- Sodium: 469 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg