Description
These Harissa Chickpeas are a cozy one-pot meal made with chickpeas simmered in a creamy, spicy tomato harissa sauce with spinach. Packed with protein and fiber, this comforting stew is easy to prepare and full of bold, delicious flavor.
Ingredients
- 11 oz (330 g) cherry tomatoes, halved
- 1 1/2 Tbsp olive oil, divided
- Salt, black pepper, and Italian seasoning, to taste
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 Tbsp harissa paste
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 2-3 Tbsp nutritional yeast, optional
- 1 (15 oz) can chickpeas, drained
- 1 cup (240 ml) canned coconut milk
- 2 oz (60 g) spinach or kale
Instructions
- If using fresh cherry tomatoes, spread them across a baking tray or baking dish. Drizzle with a little olive oil and sprinkle with salt and Italian seasoning. Toss well.
- Roast the tomatoes in a preheated oven at 360°F (180°C) for 25-30 minutes.
- Meanwhile, dice the onion, mince the garlic, and heat the olive oil in a large heavy-based skillet over medium heat.
- Once hot, saute the onion for 3-4 minutes, then add the garlic and cook for another minute, stirring occasionally.
- Add the roasted tomatoes, harissa paste, smoked paprika, cumin, garlic powder, nutritional yeast if using, and chickpeas. Stir well.
- Cook for 1-2 minutes, then stir in the canned coconut milk.
- Bring the mixture to a simmer and cook over medium-low heat until the sauce thickens.
- Add the spinach and simmer for about 2 minutes, stirring occasionally, until wilted.
- Remove from the heat and serve with a swirl of coconut milk on top.
Notes
Tomatoes: Instead of roasting fresh cherry tomatoes, you can use canned fire-roasted tomatoes to save about 25-30 minutes. To adjust the spice: For a milder sauce, use 1 tablespoon harissa paste or substitute tomato paste. For a hotter sauce, use more harissa paste or add chili, cayenne pepper, or chili flakes. To adjust the consistency: For a thinner chickpea stew, add plant-based milk. For a thicker stew, simmer it longer, mash some chickpeas, or add a cornstarch slurry made with 1/2 tablespoon cornstarch and water.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Stew
- Method: Stovetop
- Cuisine: Mediterranean