Go Back

Creamy Harissa Chickpeas

A spicy and creamy chickpea dish bursting with flavors, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Mediterranean, North African
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans chickpeas (drained and rinsed) Use canned chickpeas for convenience.
  • 2 tablespoons harissa paste Adjust based on your spice preference.
  • 1 cup coconut milk Substitute with heavy cream for richer flavor.
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • Fresh parsley, for garnish Add a sprinkle for freshness.
  • Lemon wedges, for serving For a zesty finish.

Method
 

Preparation
  1. In a large skillet over medium heat, add the olive oil. Once hot, add the drained chickpeas and sauté for about 5 minutes until they start to get a bit golden.
  2. Stir in the harissa paste, ensuring that the chickpeas are well coated. Let it cook for an additional 2-3 minutes.
  3. Add the coconut milk or heavy cream to the skillet. Stir well, and let it simmer for another 5-7 minutes until the sauce thickens slightly.
  4. Sprinkle in the garlic powder, salt, and pepper. Adjust seasoning based on your preference.
  5. Serve the chickpeas in bowls, garnished with fresh parsley and lemon wedges on the side.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze in a freezer-safe container for up to 3 months. Adjust the spice level to your liking and try adding veggies like spinach or kale for extra nutrition.