One-Pan Harissa Chickpeas

These one-pan harissa chickpeas are bursting with flavor with an exotic twist. With smoky spices, creamy coconut milk, and a tomato base, this dish is ideal for a quick, nutritious, and characterful dinner. Perfect for those looking for vegetarian options with an international flair without the hassle.

Key Ingredients and Substitutions

Chickpeas: These are the base of the dish and provide protein and fiber. You can use cooked lentils if you don't have chickpeas, although the flavor will be different. Harissa Paste: Adds a deep, savory heat. If you prefer less heat, mix tomato paste with sweet paprika. Chili paste or a cumin-cayenne pepper mix also works as a substitute. Coconut Milk: Adds creaminess to the dish. You can replace it with cashew cream or regular milk if you don't need it to be vegan, although the flavor will change. Vegetable Broth: Adds depth. It can be substituted with chicken broth or even water (although with less flavor).

How to sauté onions perfectly?

Sautéing onions properly elevates any dish. Heat olive oil over medium heat. Add the chopped onion and stir occasionally. Cook for about 5 minutes until soft and translucent, without over-browning. The key is patience: use medium heat and don't rush to bring out its natural sweetness.

How much time do you need?

This recipe takes about 10 minutes to prepare and 20–25 minutes to cook. In total, you'll have a meal ready in about 30–35 minutes.

Ingredients

• 2 cans of chickpeas: drained and rinsed
• 1 medium onion: chopped
• 3 cloves of garlic: minced
• 2 tablespoons harissa paste: or to taste
• 1 can (400 g) of diced tomatoes:
• 1 teaspoon ground cumin:
• 1 teaspoon smoked paprika:
• 1/2 teaspoon salt: adjust to taste
• 1/4 teaspoon black pepper:
• 1/2 cup vegetable broth: or water
• 1/2 cup coconut milk:
• Fresh cilantro or parsley: chopped, for garnish
• Olive oil: for sautéing
• Optional: lemon wedges for serving

Step-by-step recipe

Sauté the onion:

Heat a little olive oil in a large skillet over medium heat. Add the onion and cook for about 5 minutes until soft and translucent.

Add the garlic:

Stir in the minced garlic and cook for 1–2 more minutes, until it smells delicious.

Stir in the harissa:

Add the harissa paste and let it cook for 1 minute to release all its flavor.

Add the other ingredients:

Add the chickpeas, diced tomatoes with their juice, cumin, paprika, salt, pepper, and broth. Mix well.

Simmer:

Bring to a gentle boil and cook for 10 to 15 minutes, stirring occasionally, until the sauce reduces slightly.

Add the coconut milk:

Stir in the coconut milk and cook for 2–3 more minutes to make it creamy.

Taste and adjust:

Taste and adjust the salt or add more harissa if you want more heat.

Serving:

Serve hot, garnished with cilantro or parsley. You can accompany it with rice, flatbread, or enjoy it on its own. A squeeze of lemon makes it even better.

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Mistakes to avoid

Don't overcook the onion: it can give a bitter taste if burned. Don't drain the chickpeas well: excess liquid can make the dish watery. Adding coconut milk too soon can curdle or evaporate, losing its creaminess. Don't taste before serving: adjust salt, heat, or acidity with lemon at the end.

Tips and variations

Add fresh spinach at the end of cooking for a nutritious green boost. Serve over couscous, rice, or even quinoa for a more filling flavor. If you like it spicier, add a few drops of sriracha or more harissa to taste. Refrigerate for 2 days and enjoy as a filling for vegetarian wraps or tacos.

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Preservation and reheating

Store chickpeas in an airtight container in the refrigerator for up to 3 days. To reheat, use a pan over medium heat with a splash of water or broth to restore moisture. They can also be frozen for up to 1 month. Thaw in the refrigerator before reheating.

Combine it with…

Basmati or brown rice Toasted naan or pita bread Fresh cucumber and yogurt salad Some roasted potatoes with cumin

Notes

This dish is ideal for preparing ahead of time, as it improves in flavor the next day. Don't skip garnishing it with fresh herbs: it adds a fresh contrast that complements the spice.

Recommended tools

Large skillet or non-stick frying pan Sharp chopping knife Wooden spatula Can opener Small mixing bowl if you decide to adjust the seasoning

Nutritional information (approximate per serving)

Calories: 320 Protein: 12 g Fat: 13 g Carbohydrates: 36 g Fiber: 10 g Sugars: 5 g Sodium: 480 mg

Frequently Asked Questions

Can I use dried chickpeas? Yes, but you must cook them beforehand until tender. How spicy is the recipe? It depends on the harissa. You can adjust the amount to suit your taste. Can it be made without coconut milk? Yes, although you'll lose creaminess. Use cashew butter or unsweetened plain yogurt. Is it vegan-friendly? Absolutely, as long as you use vegetable broth.

Frequently Asked Questions About Recipes

→ Can I use dried chickpeas instead of canned?

Yes, but make sure to cook them until tender before using. Canned chickpeas are faster and more convenient.

→ How spicy is this dish?

The heat level depends on your harissa paste. You can adjust the amount to make it milder or spicier.

→ Can I skip the coconut milk?

Yes, though the dish will be less creamy. You can substitute with cashew cream, regular cream, or plain yogurt.

→ Is this dish vegan?

Yes, as long as you use vegetable broth and plant-based alternatives like coconut milk.

→ What can I serve with it?

It pairs well with rice, couscous, naan bread, or a fresh cucumber-yogurt salad for contrast.

→ How do I store and reheat leftovers?

Refrigerate in an airtight container for up to 3 days or freeze for a month. Reheat gently on the stove with a splash of broth or water.