How Do You Roast Chickpeas with Harissa?

To roast chickpeas, toss them with olive oil, harissa paste, and spices, then bake at 400°F (200°C) for 25-30 minutes until crispy.

What is Harissa Made Of?

Harissa is a spicy and aromatic chili paste commonly used in North African and Middle Eastern cuisine. It typically consists of dried chilies (such as red chilies or Aleppo peppers), garlic, olive oil, cumin, coriander, caraway seeds, and vinegar or lemon juice. Some versions also include tomatoes, smoked paprika, or rose petals for additional depth of flavor.

What Can I Eat with Harissa Chickpeas?

Harissa chickpeas are versatile and can be served in many ways. Here are some great pairings: Over a bed of steamed rice, quinoa, or couscous With crusty bread, naan, or pita for dipping Stuffed into a wrap or pita with fresh veggies As a topping for baked potatoes or roasted sweet potatoes Served alongside grilled vegetables or roasted meats

What Does Harissa Spice Taste Like?

Harissa has a bold, smoky, slightly tangy, and spicy flavor with a deep umami taste from the garlic and roasted peppers. Depending on the brand or homemade version, it can range from mildly spicy to very hot. The combination of cumin, coriander, and caraway also gives it an earthy and aromatic profile.

What Can I Use Instead of Harissa Paste?

Substitutes include sriracha, gochujang, or a mix of tomato paste with cayenne, cumin, and smoked paprika.

Can I Make This Recipe Less Spicy?

Yes! Reduce the harissa paste, add extra coconut milk, or stir in yogurt to mellow the heat.

Creamy Harissa Chickpeas

Description

Harissa chickpeas are the perfect comfort food—creamy, spicy, and packed with protein! This one-pot meal is rich in fiber and nutrients, making it a wholesome dish for any day of the week. Simmered in a luscious harissa-spiced tomato and coconut milk sauce, these chickpeas are easy to prepare and full of bold flavors.

Ingredients

Scale

1 tbsp olive oil
3 cloves garlic, minced
1 small onion, diced
2 tbsp harissa paste
1 cup cherry tomatoes (or canned fire-roasted tomatoes)
1 tsp Italian seasoning
2 cans chickpeas, drained and rinsed
1 can full-fat coconut milk
2 cups leafy greens (spinach or kale)
1 tsp smoked paprika
1 tsp cumin
1/2 tsp garlic powder
1 tbsp nutritional yeast (optional)
1 tbsp lemon juice
1 tbsp raisins, dried apricots, or pomegranate (optional)
Additional veggies: peas, zucchini, carrots, or bell peppers (optional)

Instructions

Preheat oven to 360°F (180°C) if roasting fresh tomatoes. Slice and place them on a baking sheet, drizzle with olive oil, season with salt and Italian seasoning, then roast for 25-30 minutes.
In a large skillet or Dutch oven over medium heat, warm ½ tbsp olive oil. Sauté the diced onion for 3-4 minutes until soft and translucent. Add minced garlic and cook for another minute.
Stir in roasted tomatoes (or canned), harissa paste, smoked paprika, cumin, garlic powder, salt, and black pepper. Mix well and let cook for 1-2 minutes.
Pour in the coconut milk and bring to a gentle simmer. Cook uncovered for 10-15 minutes until the sauce thickens.
Stir in spinach or kale and cook for another 2 minutes until wilted.
Adjust seasoning as needed, add lemon juice or nutritional yeast for extra depth. Serve hot with rice, bread, or your favorite sides.

Notes

To roast chickpeas with harissa, preheat oven to 400°F (200°C). Toss drained and dried chickpeas with 1-2 tbsp olive oil, 1 tbsp harissa paste, and seasoning. Roast for 25-30 minutes, shaking the tray halfway through for crispy chickpeas.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: One-Pot
Cuisine: North African-Inspired

Nutrition

Serving Size: 1 portion
Calories: 320
Sugar: 6g
Sodium: 480mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 7g
Protein: 10g
Cholesterol: 0mg

Keywords: harissa, chickpeas, one-pot, vegan, gluten-free, spicy, comfort food