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.
Ingredients
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
Instructions
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.
Stir in the balsamic vinegar and cook for another 3–4 minutes.
Add the garlic, smoked paprika, harissa paste, and oregano. Cook for 1 minute, stirring, until fragrant.
Add the leafy greens, remaining salt, chickpeas, and coconut milk. Stir well to combine.
Partially cover and simmer for 8–10 minutes, until the sauce thickens and the chickpeas are well coated.
Taste and adjust seasoning. Add more coconut milk for a saucier dish or a squeeze of lemon for brightness.
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