Description
This Spicy Chickpeas with Harissa Twist recipe features tender chickpeas simmered in a fragrant, smoky, and spicy harissa tomato sauce, enhanced with warming spices like cumin, smoked paprika, and cinnamon. Perfectly balanced with a touch of lemon juice and fresh herbs, this dish is a flavorful, hearty vegetarian meal ideal for serving with warm pita, rice, or a fresh salad.
Ingredients
Chickpeas and Aromatics
- 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
- 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 and 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 Sauce
- 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)
- 1 teaspoon sugar or honey (to balance acidity, optional)
- Salt, to taste (start with 1 teaspoon fine sea salt)
- Freshly ground black pepper, to taste
Finishing Touches
- 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)
For Serving (optional)
- 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 and 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 sticks, 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 sugar or honey if using, then season with 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 until fully coated in the harissa tomato sauce. Reduce heat to medium-low and let simmer gently for 15 to 20 minutes, stirring occasionally to prevent sticking and help chickpeas absorb flavors. Adjust consistency with additional water or broth if needed.
- Adjust seasoning and brighten:
Taste the sauce and adjust salt, add more harissa for heat, and a pinch more sugar or honey if too acidic. Stir in lemon juice, starting with half a lemon, adding more to taste. Remove from heat and stir in chopped cilantro or parsley.
- Prepare for serving:
While chickpeas simmer, cook rice, couscous, or quinoa if desired. Warm pita or flatbread in a dry skillet or low oven if serving on the side.
- Serve:
Spoon spicy harissa chickpeas into shallow bowls. Add a dollop of yogurt on top for creaminess if desired. Sprinkle with extra chopped herbs and toasted sesame seeds or chopped toasted almonds. Serve with warm pita, over rice, couscous, quinoa, or alongside fresh salad.
Notes
- Adjust the amount of harissa and cayenne pepper based on your preferred spice level.
- Patting the chickpeas dry before cooking helps them absorb more flavor and creates a slightly crisp texture.
- Use plain yogurt or a dairy-free alternative to balance the heat and add creaminess.
- To make this dish vegan, omit the yogurt or use a plant-based yogurt.
- Harissa paste varies in heat; start with less and add more after tasting.
- This dish keeps well refrigerated for up to 3 days and tastes even better the next day.
- Serve with your choice of grains or breads to make a complete meal.
