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 tbsp 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.
