Description
A flavorful and spicy chickpea dish infused with harissa paste and warming spices, simmered in a rich tomato sauce. Perfect served with warm pita, rice, or salad for a hearty and satisfying meal.
Ingredients
Scale
Chickpeas
- 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
Base & Aromatics
- 2 tablespoons olive oil (plus 1 teaspoon extra if needed)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, finely grated (optional but recommended)
Spices & Harissa
- 2 to 3 tablespoons harissa paste (adjust to heat preference)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 to 1/2 teaspoon cayenne pepper (optional, for extra heat)
Tomato & Liquids
- 2 tablespoons tomato paste
- 1 can (14 oz / 400 g) crushed tomatoes or tomato passata
- 1/2 cup vegetable broth or water (more as needed for desired consistency)
Seasoning & Finish
- 1 teaspoon sugar or honey (optional, to balance acidity)
- Salt, to taste (start with 1 teaspoon fine sea salt)
- Freshly ground black pepper, to taste
- Juice of 1/2 to 1 lemon (to taste)
- 2 tablespoons chopped fresh cilantro or parsley (plus extra for garnish)
- 1/4 cup plain yogurt or dairy-free yogurt (for serving, optional)
- 1 tablespoon toasted sesame seeds or chopped toasted almonds (for garnish, optional)
Serving Suggestions
- Warm pita, flatbread, or crusty bread
- Steamed rice, couscous, or quinoa
- Lightly dressed salad greens or cucumber-tomato salad
Instructions
- Prepare the chickpeas: Drain and rinse the canned chickpeas under cold water. Pat them dry with a clean kitchen towel or paper towels; drier chickpeas will absorb flavor better and lightly crisp in the pan.
- Sauté the aromatics: Heat 2 tablespoons olive oil in a large skillet or sauté pan over medium heat. Add the diced onion and a pinch of salt. Cook, stirring frequently, until the onion is soft and lightly golden, about 6 to 8 minutes. Add the minced garlic and grated ginger. Cook for 1 to 2 minutes, stirring constantly, until fragrant but not browned.
- Bloom the spices and harissa: Reduce the heat slightly if the pan is very hot. Add the harissa paste, ground cumin, smoked paprika, ground coriander, ground cinnamon, and optional cayenne pepper. Stir well and cook for 1 to 2 minutes, allowing the spices and harissa to bloom in the oil. If the mixture seems dry or starts to stick, add 1 teaspoon olive oil or a splash of water and stir.
- Build the sauce: Add the tomato paste and cook for 1 minute, stirring to coat the onions and spices. Pour in the crushed tomatoes and vegetable broth or water. Stir until everything is well combined. Add the sugar or honey if using, then season with a first round of salt and black pepper. Bring the sauce to a gentle simmer over medium heat.
- Add and simmer the chickpeas: Add the chickpeas to the pan, stirring so they are fully coated in the harissa tomato sauce. Reduce the heat to medium-low and let the mixture simmer gently for 15 to 20 minutes. Stir occasionally to prevent sticking and to ensure the chickpeas absorb the flavors. If the sauce becomes too thick, add a splash of water or broth; if it is too thin, let it simmer uncovered for a few more minutes.
- Adjust seasoning and brighten: Taste the sauce and adjust by adding more salt if needed, more harissa for extra heat and depth, and a pinch more sugar or honey if it seems too acidic. Stir in the lemon juice, starting with half a lemon and adding more to taste. Remove from heat and stir in the chopped cilantro or parsley.
- Prepare for serving: If serving with rice, couscous, or quinoa, cook it while the chickpeas simmer so everything is ready at the same time. Warm pita or flatbread in a dry skillet or low oven if you plan to serve it on the side.
- Serve: Spoon the spicy harissa chickpeas into shallow bowls. Add a dollop of yogurt on top for creaminess and to balance the heat, if desired. Sprinkle with extra chopped herbs and toasted sesame seeds or chopped toasted almonds for crunch and aroma. Serve with warm pita, over rice, couscous, or quinoa, or alongside a fresh salad.
Notes
- Adjust the amount of harissa paste to control the heat level.
- Patting the chickpeas dry enhances flavor absorption and texture.
- Use vegetable broth or water to adjust the sauce consistency as needed.
- The yogurt topping helps mellow the spiciness.
- To keep it vegan, use dairy-free yogurt or omit the yogurt topping.
- Leftovers store well and can be reheated gently on the stovetop.
