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One-Pan Harissa Chickpeas

One-Pan Harissa Chickpeas Bursting with Flavor and Warmth

One-Pan Harissa Chickpeas is a quick, vegan meal featuring caramelized onions and spicy harissa, perfect for a busy weeknight.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Oil Any neutral oil can be used.
  • 1 medium Onion Thinly sliced.
  • 1 tablespoon Balsamic Vinegar Apple cider vinegar can be substituted.
  • to taste Salt Adjust to personal taste.
  • 1 tablespoon Garlic Paste Substitute with about 4 cloves of minced garlic.
For the Spice Mix
  • 1 teaspoon Smoked Paprika Regular paprika can be used for a milder flavor.
  • 2 tablespoons Harissa Paste Reduce for a milder version or substitute with tomato paste.
  • 1 teaspoon Dried Oregano Italian seasoning or fresh oregano can be used.
For the Filling
  • 2 cups Leafy Greens Such as Swiss chard or spinach; kale or collard greens are alternatives.
  • 1.5 cups Chickpeas One 15-ounce can (drained) can also be used.
  • 1 cup Coconut Milk/Cream Substitutes could be non-dairy yogurt mixed with plant-based milk or blended silken tofu.
For Garnishing
  • 2 tablespoons Lemon Juice Can swap with fresh parsley for herbal note.
  • 2 tablespoons Cilantro Finely chopped green onions can be used in place.
  • to taste Black Pepper Adjust according to preference.

Equipment

  • Skillet

Method
 

Cooking Steps
  1. Heat a large skillet over medium heat and add a splash of oil. Add the thinly sliced onions, stirring frequently for about 7-9 minutes until golden brown.
  2. Add balsamic vinegar to the skillet and stir. Cook for another 3-4 minutes until onions are caramelized.
  3. Stir in the garlic paste, smoked paprika, harissa paste, and dried oregano. Cook for about 1 minute.
  4. Add the leafy greens, letting them wilt slightly, then mix in the drained chickpeas and coconut cream. Partially cover and simmer.
  5. Let the mixture simmer for 8-10 minutes, stirring occasionally. The sauce will thicken as chickpeas warm through.
  6. Squeeze fresh lemon juice over the dish and adjust seasoning with salt or harissa if desired. Garnish with cilantro and black pepper.
  7. Serve hot over rice, with naan, or alongside roasted potatoes.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 37gProtein: 10gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 400mgPotassium: 600mgFiber: 9gSugar: 4gVitamin A: 420IUVitamin C: 30mgCalcium: 60mgIron: 4mg

Notes

Caramelization is key for better flavor. Balance heat levels by adjusting coconut milk if too spicy. Add water if the pan becomes too dry while cooking.

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