One-pan harissa chickpeas are a bold, flavor-packed dish that comes together quickly and makes the perfect meatless main or side. With smoky, spicy harissa, hearty chickpeas, and a rich tomato base, this recipe is cozy, satisfying, and totally fuss-free. I love serving it with crusty bread, rice, or even a fried egg on top.
Why You’ll Love This Recipe
I love this recipe because it uses minimal ingredients and delivers maximum flavor in under 30 minutes. The chickpeas soak up all the spice and warmth from the harissa and tomatoes, making every bite hearty and comforting. It's naturally vegetarian, protein-packed, and perfect for busy weeknights when I want something quick but delicious.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Canned chickpeas (drained and rinsed)
- Harissa paste
- Olive oil
- Garlic (minced)
- Onion (chopped)
- Crushed or diced tomatoes
- Salt and pepper
- Ground cumin (optional)
- Lemon juice
- Fresh herbs (like cilantro or parsley, for garnish)
- Optional toppings: Greek yogurt, feta cheese, poached or fried egg
Directions
- I heat olive oil in a large skillet over medium heat and sauté the chopped onion until soft and translucent.
- I stir in the garlic and cook for another minute until fragrant.
- Next, I add the harissa paste (adjusting the amount based on how spicy I want it) and stir it into the onions and garlic.
- I pour in the tomatoes, season with salt, pepper, and cumin, and let it simmer for 5–10 minutes so the flavors can meld.
- I stir in the chickpeas and let everything simmer for another 10 minutes, until thickened and the chickpeas are tender and coated in the sauce.
- I finish it with a squeeze of lemon juice and sprinkle fresh herbs over the top before serving.
Servings and Timing
This recipe makes about 4 servings. It takes 10 minutes to prep and 20 minutes to cook—so I’ve got a full-flavored meal on the table in around 30 minutes.
Variations
- I sometimes add spinach or kale at the end for a boost of greens.
- A handful of cooked quinoa or rice stirred in makes it a full meal in a bowl.
- For extra richness, I swirl in a spoonful of Greek yogurt before serving.
- If I’m feeding a crowd, I top it with crumbled feta and serve it family-style with warm flatbread.
Storage/Reheating
Leftovers keep well in the fridge for up to 4 days. I reheat on the stove over low heat or in the microwave until warmed through. The flavor actually deepens overnight, so it’s even better the next day.
FAQs
What is harissa?
Harissa is a North African chili paste made with roasted red peppers, garlic, spices, and olive oil. It adds heat, smokiness, and a lot of flavor.
Is this dish very spicy?
It depends on the harissa I use and how much I add. I start with a small amount and add more to taste.
Can I make it ahead?
Yes, I often make it a day in advance—the flavor only improves as it sits.
What can I serve with harissa chickpeas?
I love pairing it with rice, couscous, or flatbread. It’s also great with roasted vegetables or a green salad.
Can I use dried chickpeas?
Yes, but I soak and cook them first. Canned chickpeas are quicker and make this a truly fast one-pan meal.
Conclusion
One-pan harissa chickpeas are a spicy, satisfying, and super simple dish that’s perfect for busy days or lazy nights. With bold flavor, wholesome ingredients, and almost no cleanup, it’s the kind of meal I find myself coming back to again and again. Whether served solo or paired with sides, it never disappoints.
One-Pan Harissa Chickpeas
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Mediterranean, North African-Inspired
- Diet: Vegetarian
Description
These one-pan harissa chickpeas are a quick, flavor-packed vegetarian dish made with bold harissa paste, hearty chickpeas, and a rich tomato base. Ready in 30 minutes, it’s the perfect weeknight meal or spicy side dish—delicious served with flatbread, rice, or a fried egg on top.
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2–3 tablespoon harissa paste (adjust to taste)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1 can (14.5 oz) crushed or diced tomatoes
- Salt and pepper, to taste
- ½ tsp ground cumin (optional)
- 1 tbsp lemon juice
- Fresh cilantro or parsley, for garnish
- Optional toppings: Greek yogurt, crumbled feta, poached or fried egg
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and sauté until soft and translucent.
- Stir in garlic and cook for 1 minute until fragrant.
- Add harissa paste and stir to coat the onion and garlic.
- Pour in tomatoes, then season with salt, pepper, and cumin. Simmer for 5–10 minutes to blend flavors.
- Stir in chickpeas and simmer for another 10 minutes, until thickened and chickpeas are heated through.
- Add lemon juice and stir. Top with fresh herbs and any optional toppings before serving.
Notes
- Add greens like spinach or kale for extra nutrients.
- Stir in quinoa or rice to make it a full one-pan meal.
- Adjust harissa for your heat preference—start with 1–2 tablespoons and increase as needed.
- Serve with crusty bread or flatbread to soak up the sauce.
