One-Pan Harissa Chickpeas

Caramelized onion Harissa chickpeas is an excellent quick, one pan meal with a lot of caramelized onions, greens, and chickpeas in a creamy, spicy sauce. Gluten-free soyfree nutfree

Harissa is the flavour base together with just a little little bit of coconut cream. For the greens, I used chard. You should use spinach, collard greens, amaranth leaves, mustard leaves, or some other leafy greens of alternative.

I used chickpeas for the beans here, but this recipe can also be great with white beans or butter beans or other beans or lentils. For those who don’t like harissa or an excessive amount of spice, you may change up the flavour profile and use tomato paste as a substitute.

These are super versatile beans and might be served any which way over rice or with naan, flatbread, or crusty bread for dipping. You may even spoon them over baked potatoes! 

Why You’ll Love Harissa Chickpeas

• creamy-spicy-saucy beans you can serve in so some ways!
• hearty, healthy, and filling
• a lot of options to alter the flavour profile, including a less spicy option
• naturally gluten-free, nut-free, and soy-free

More Ways to Use Harissa

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Harissa Chickpeas

Harissa chickpeas is an excellent quick, one pan meal with a lot of caramelized onions, greens, and chickpeas in a creamy, spicy sauce.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Principal

Cuisine: African Inspired

Servings: 4

Calories: 253kcal

Creator: Vegan Richa

Ingredients

• 2 teaspoons oil
• 1 medium onion thinly sliced, or about 1 1/2 cups
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon salt or more to taste, divided
• 1 tablespoon garlic paste or 4 cloves of garlic, minced
• 1 teaspoon smoked paprika
• 2 tablespoons harissa paste
• 1/2 teaspoon dried oregano
• 2 cups (80 g) of chopped leafy greens of alternative reminiscent of Swiss chard, spinach, mustard greens, etc. That is measured with fresh greens packed very well, but you need to use any amount of greens that you simply like.
• 15 ounce (425.24 g) can of chickpeas drained or 1 1/2 cups cooked chickpeas or other white beans
• 1 cup (236.59 ml) full fat coconut milk or coconut cream Use the complete can if you happen to prefer it more saucy.
• lemon juice, cilantro, and black pepper, for garnish

Instructions

• Heat a big skillet over medium heat. Add the oil, and once it’s hot, add the onion and 1/4 teaspoon salt . Mix well to coat, and proceed to cook, stirring occasionally. If the pan is drying out an excessive amount of, add 2 to three teaspoons of water to assist the pan conduct heat and for the onions to brown evenly, about 7 to 9 minutes. Then once the onions are translucent and beginning to get golden on some outer edges, add the balsamic vinegar and blend well. Proceed to cook for an additional 3 to 4 minutes.

• Then add within the garlic, smoked paprika, harissa, and oregano, and blend very well. Cook for a minute, in order that the garlic gets cooked. Then add within the chard, remaining salt, the chickpeas, and the coconut cream and blend very well. Partially cover the pan, and simmer for 8 to 10 minutes, then taste and adjust the flavour. For those who want more sauce, you may add more nondairy milk. For those who used full fat coconut milk, the sauce probably didn’t thicken as much, and if you happen to want it to thicken much more, add in a tablespoon or two of non-dairy yogurt or sour cream. Add in a very good squeeze of lemon juice and adjust salt and warmth as needed.

• Let every part simmer for an additional minute or two, if you happen to want the sauce to thicken and glaze over the chickpeas. Switch off the warmth and garnish with cilantro or parsley together with some black pepper and a few more lemon juice. Serve with flatbread or rice or with some sourdough toast or garlic bread or whatever else that you simply like.

Notes

This recipe is gluten free, nut free, and soy free.
Less Spicy: omit the harissa, use less of the smoked paprika, and add in a tablespoon of tomato paste and a few chopped red bell pepper. Add in additional of the oregano or use thyme.
Coconut milk substitute: You should use 1 to 1 1/2 cups of cashew milk or oat milk, or a combination of nondairy yogurt and nondairy milk for a thicker sauce. You too can use blended tofu instead of the coconut milk. To make the blended tofu, mix 1/4 cup of silken tofu and even firm tofu with 3/4 cup of water and use.

Nutrition

Nutrition Facts

Harissa Chickpeas

Amount Per Serving

Calories 253
Calories from Fat 144

% Each day Value*

Fat 16g25%

Saturated Fat 10g63%

Sodium 469mg20%

Potassium 445mg13%

Carbohydrates 23g8%

Fiber 6g25%

Sugar 3g3%

Protein 8g16%

Vitamin A 1419IU28%

Vitamin C 10mg12%

Calcium 77mg8%

Iron 4mg22%

* Percent Each day Values are based on a 2000 calorie weight-reduction plan.

Ingredients and Substitutions

• onion – Caramelized onion gives these harissa beans such a wealthy, deep flavor and texture!
• balsamic vinegar – Brings out the sweetness of the caramelized onions and adds a pleasant tang.
• garlic paste – Deepens the umami flavors.
• dried spices – Smoked paprika brings out the harissa paste’s smokiness while oregano adds more earthy flavor.
• harissa paste – That is the flavour base for the dish. If you need to make this with less spice, use tomato paste and roasted red bell pepper as a substitute
• leafy greens – I used Swiss chard, but you need to use any leafy greens you want, reminiscent of collars, spinach, mustard greens, etc. You too can add kind of greens, to your preference.
• chickpeas – Bring the protein! You should use white beans, if you happen to prefer.
• coconut milk or coconut cream – Makes these harissa chickpeas super saucy and offsets the warmth from the harissa paste. Coconut cream will provide you with the thickest, richest sauce. You should use cashew or oat milk, a combination of non-dairy yogurt and non-dairy milk, or 1/4 cup tofu blended in 3/4 cups water as a substitute, if you happen to don’t need to use coconut.
• garnishes – Lemon juice adds tang, cilantro adds zest and freshness, and black pepper bumps up the warmth a bit more.

Suggestions

• Browning the onions well is vital to this recipe, so take your time here! If the pan starts to get dry when you’re cooking, add a splash of water. This may help the onions brown more quickly and evenly.
• For an analogous dish with less heat, omit the harissa, reduce the quantity of smoked paprika and use tomato paste and sliced bell pepper as a substitute. You’ll also need to add more oregano to make up for the flavour your lose by omitting the harissa.

The way to Make Harissa Chickpeas

Heat a big skillet over medium heat. Add the oil, and once it’s hot, add the onion and 1/4 teaspoon salt. Mix well to coat, and proceed to cook, stirring occasionally.

If the pan is drying out an excessive amount of, add two to 3 teaspoons of water to assist the pan conduct heat and for the onions to brown evenly. seven to nine minutes.

Then, once the onions are translucent and beginning to get golden on some outer edges, add the balsamic vinegar and blend well. Proceed to cook for an additional three to 4 minutes.

Add within the garlic, smoked paprika, harissa, and oregano, and blend very well. Cook for a minute, in order that the garlic gets cooked.

Now, add within the chard, remaining salt, the chickpeas, and the coconut cream and blend very well.

Partially cover the pan, and simmer for eight to 10 minutes, then taste and adjust the flavour.

For those who want more sauce, you may add more nondairy milk. For those who used full fat coconut milk, the sauce probably didn’t thicken as much, and if you happen to want it to thicken much more, add in a tablespoon or two of non-dairy yogurt or sour cream.

Add in a very good squeeze of lemon juice and adjust salt and warmth as needed.

Let every part simmer for an additional minute or two, if you happen to want the sauce to thicken and glaze over the chickpeas. Switch off the warmth and garnish with cilantro or parsley together with some black pepper and a few more lemon juice.

Serve with flatbread or rice or with some sourdough toast or garlic bread or whatever else that you simply like.

Continuously Asked Questions