One-Pan Harissa Chickpeas (Printable Recipe)

Bold harissa chickpeas in a creamy coconut-tomato sauce. Hearty, quick, and full of global flavor.

# Ingredients You'll Need:

01 - 2 cans chickpeas, drained and rinsed

02 - 1 medium onion, chopped

03 - 3 cloves garlic, minced

04 - 2 tablespoons harissa paste

05 - 1 can (400 g) diced tomatoes with juice

06 - 1 teaspoon ground cumin

07 - 1 teaspoon smoked paprika

08 - 1/2 teaspoon salt

09 - 1/4 teaspoon black pepper

10 - 1/2 cup vegetable broth

11 - 1/2 cup coconut milk

12 - Olive oil, for sautéing

13 - Chopped fresh cilantro or parsley

14 - Lemon wedges (optional)

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 5 minutes until soft and translucent.

02 - Stir in minced garlic and cook for 1–2 minutes until fragrant.

03 - Add harissa paste and cook for 1 minute to enhance its flavor.

04 - Add chickpeas, diced tomatoes, cumin, smoked paprika, salt, pepper, and broth. Stir to combine.

05 - Bring to a gentle boil. Simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce reduces slightly.

06 - Stir in coconut milk and simmer for an additional 2–3 minutes until creamy.

07 - Taste and adjust salt or add more harissa for extra heat.

08 - Serve hot, garnished with cilantro or parsley. Optionally, add a squeeze of lemon and pair with rice or flatbread.

01 - Don't add coconut milk too early to avoid curdling.

02 - Let the sauce reduce properly for enhanced flavor and consistency.

03 - Garnishing with fresh herbs brightens the dish.