Harissa Chickpeas with Caramelized Onions and Greens

Caramelized onion Harissa chickpeas is an excellent fast, one pan meal with plenty of caramelized onions, greens, and chickpeas in a creamy, spicy sauce. Gluten-free soyfree nutfree

panful of harissa chickpeas after cooking with cilantro garnish and coconut cream swirl
Desk of Contents

Harissa is the flavour base together with a bit of little bit of coconut cream. For the greens, I used chard. You need to use spinach, collard greens, amaranth leaves, mustard leaves, or some other leafy greens of selection.

I used chickpeas for the beans right here, however this recipe can also be nice with white beans or butter beans or different beans or lentils. When you don’t like harissa or an excessive amount of spice, you may change up the flavour profile and use tomato paste as a substitute.

panful of harissa chickpeas after cooking but before stirring, so you can see the glaze on top

These are tremendous versatile beans and may be served any which manner over rice or with naan, flatbread, or crusty bread for dipping. You’ll be able to even spoon them over baked potatoes! 

panful of harissa chickpeas after cooking with cilantro garnish

Why You’ll Love Harissa Chickpeas

  • creamy-spicy-saucy beans you can serve in so some ways!
  • hearty, wholesome, and filling
  • plenty of choices to vary the flavour profile, together with a much less spicy possibility
  • naturally gluten-free, nut-free, and soy-free
close-up of a panful of harissa chickpeas after cooking with cilantro garnish and coconut cream swirl

Extra Methods to Use Harissa

Recipe Card

panful of harissa chickpeas after cooking with cilantro garnish and coconut cream swirl

Print Recipe

Harissa Chickpeas

Harissa chickpeas is an excellent fast, one pan meal with plenty of caramelized onions, greens, and chickpeas in a creamy, spicy sauce.

Prep Time10 minutes

Cook dinner Time20 minutes

Whole Time30 minutes

Course: Important

Delicacies: African Impressed

Key phrase: harissa beans, harissa chickpeas

Servings: 4

Energy: 253kcal

Creator: Vegan Richa

Elements

  • 2 teaspoons oil
  • 1 medium onion thinly sliced, or about 1 1/2 cups
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon salt or extra to style, divided
  • 1 tablespoon garlic paste or 4 cloves of garlic, minced
  • 1 teaspoon smoked paprika
  • 2 tablespoons harissa paste
  • 1/2 teaspoon dried oregano
  • 2 cups (80 g) of chopped leafy greens of selection corresponding to Swiss chard, spinach, mustard greens, and so forth. That is measured with contemporary greens packed rather well, however you should utilize any quantity of greens that you just like.
  • 15 ounce (425.24 g) can of chickpeas drained or 1 1/2 cups cooked chickpeas or different white beans
  • 1 cup (236.59 ml) full fats coconut milk or coconut cream Use the complete can should you prefer it extra saucy.
  • lemon juice, cilantro, and black pepper, for garnish

Directions

  • Warmth a big skillet over medium warmth. Add the oil, and as soon as it’s sizzling, add the onion and 1/4 teaspoon salt . Combine nicely to coat, and proceed to prepare dinner, stirring often. If the pan is drying out an excessive amount of, add 2 to three teaspoons of water to assist the pan conduct warmth and for the onions to brown evenly, about 7 to 9 minutes. Then as soon as the onions are translucent and beginning to get golden on some outer edges, add the balsamic vinegar and blend nicely. Proceed to prepare dinner for an additional 3 to 4 minutes.

  • Then add within the garlic, smoked paprika, harissa, and oregano, and blend rather well. Cook dinner for a minute, in order that the garlic will get cooked. Then add within the chard, remaining salt, the chickpeas, and the coconut cream and blend rather well. Partially cowl the pan, and simmer for 8 to 10 minutes, then style and regulate the flavour. If you would like extra sauce, you may add extra nondairy milk. When you used full fats coconut milk, the sauce in all probability didn’t thicken as a lot, and if you’d like it to thicken much more, add in a tablespoon or two of non-dairy yogurt or bitter cream. Add in a great squeeze of lemon juice and regulate salt and warmth as wanted.

  • Let the whole lot simmer for an additional minute or two, if you’d like the sauce to thicken and glaze over the chickpeas. Swap off the warmth and garnish with cilantro or parsley together with some black pepper and a few extra lemon juice. Serve with flatbread or rice or with some sourdough toast or garlic bread or no matter else that you just like.

Notes

This recipe is gluten free, nut free, and soy free.
Much less Spicy: omit the harissa, use much less of the smoked paprika, and add in a tablespoon of tomato paste and a few chopped crimson bell pepper. Add in additional of the oregano or use thyme.
Coconut milk substitute: You need to use 1 to 1 1/2 cups of cashew milk or oat milk, or a mixture of nondairy yogurt and nondairy milk for a thicker sauce. You too can use blended tofu instead of the coconut milk. To make the blended tofu, mix 1/4 cup of silken tofu and even agency tofu with 3/4 cup of water and use.

Vitamin

Vitamin Details

Harissa Chickpeas

Quantity Per Serving

Energy 253
Energy from Fats 144

% Day by day Worth*

Fats 16g25%

Saturated Fats 10g63%

Sodium 469mg20%

Potassium 445mg13%

Carbohydrates 23g8%

Fiber 6g25%

Sugar 3g3%

Protein 8g16%

Vitamin A 1419IU28%

Vitamin C 10mg12%

Calcium 77mg8%

Iron 4mg22%

* P.c Day by day Values are based mostly on a 2000 calorie food plan.

chickpeas, greens, coconut milk, and seasonings on a wooden cutting board

Elements and Substitutions

  • onion – Caramelized onion provides these harissa beans such a wealthy, deep taste and texture!
  • balsamic vinegar – Brings out the sweetness of the caramelized onions and provides a pleasant tang.
  • garlic paste – Deepens the umami flavors.
  • dried spices – Smoked paprika brings out the harissa paste’s smokiness whereas oregano provides extra earthy taste.
  • harissa paste – That is the flavour base for the dish. If you wish to make this with much less spice, use tomato paste and roasted crimson bell pepper as a substitute
  • leafy greens – I used Swiss chard, however you should utilize any leafy greens you want, corresponding to collars, spinach, mustard greens, and so forth. You too can add roughly greens, to your choice.
  • chickpeas – Carry the protein! You need to use white beans, should you choose.
  • coconut milk or coconut cream – Makes these harissa chickpeas tremendous saucy and offsets the warmth from the harissa paste. Coconut cream offers you the thickest, richest sauce. You need to use cashew or oat milk, a mixture of non-dairy yogurt and non-dairy milk, or 1/4 cup tofu blended in 3/4 cups water as a substitute, should you don’t wish to use coconut.
  • garnishes – Lemon juice provides tang, cilantro provides zest and freshness, and black pepper bumps up the warmth a bit extra.
bite-sized pieces of Swiss chard in a glass bowl

Suggestions

  • Browning the onions nicely is vital to this recipe, so take your time right here! If the pan begins to get dry when you’re cooking, add a splash of water. It will assist the onions brown extra rapidly and evenly.
  • For the same dish with much less warmth, omit the harissa, scale back the quantity of smoked paprika and use tomato paste and sliced bell pepper as a substitute. You’ll additionally wish to add extra oregano to make up for the flavour your lose by omitting the harissa.

Easy methods to Make Harissa Chickpeas

Warmth a big skillet over medium warmth. Add the oil, and as soon as it’s sizzling, add the onion and 1/4 teaspoon salt. Combine nicely to coat, and proceed to prepare dinner, stirring often.

adding sliced red onion to the frying pan

If the pan is drying out an excessive amount of, add two to a few teaspoons of water to assist the pan conduct warmth and for the onions to brown evenly. seven to 9 minutes.

red onion when it's done cooking

Then, as soon as the onions are translucent and beginning to get golden on some outer edges, add the balsamic vinegar and blend nicely. Proceed to prepare dinner for an additional three to 4 minutes.

Add within the garlic, smoked paprika, harissa, and oregano, and blend rather well. Cook dinner for a minute, in order that the garlic will get cooked.

adding harissa and other spices to the frying pan
onion-harissa mixture in the pan, after cooking

Now, add within the chard, remaining salt, the chickpeas, and the coconut cream and blend rather well.

adding Swiss chard and chickpeas to the pan of harissa onions
adding coconut cream to the harissa-chickpea mixture
cooking down the greens in the pan of chickpeas

Partially cowl the pan, and simmer for eight to 10 minutes, then style and regulate the flavour.

Swiss chard and chickpeas in the pan of harissa sauce, after cooking

If you would like extra sauce, you may add extra nondairy milk. When you used full fats coconut milk, the sauce in all probability didn’t thicken as a lot, and if you’d like it to thicken much more, add in a tablespoon or two of non-dairy yogurt or bitter cream.

Add in a great squeeze of lemon juice and regulate salt and warmth as wanted.

Let the whole lot simmer for an additional minute or two, if you’d like the sauce to thicken and glaze over the chickpeas. Swap off the warmth and garnish with cilantro or parsley together with some black pepper and a few extra lemon juice.

panful of harissa chickpeas after cooking with a glazed top

Serve with flatbread or rice or with some sourdough toast or garlic bread or no matter else that you just like.

dipping naan into a panful of harissa chickpeas, pieces of caramelized onion hanging off of the edge of the naan

Regularly Requested Questions

What’s harissa?

Harissa is a spicy chili paste from Mahgreb in Northwest Africa. It’s made with a mixture of sizzling and candy crimson peppers, herbs, garlic, spices, and oil.

What’s rose harissa?

Rose harissa is harissa paste with rose petals in it.

What can I take advantage of harissa for?

Use it anyplace you wish to add a spicy-sweet-smoky taste to sauces, soups, stews, and different dishes!

Is that this recipe allergy-friendly?

This recipe is gluten free, nut free, and soy free. 

What can I take advantage of as a substitute of coconut milk?

You need to use cashew or oat milk, or a mixture of non-dairy yogurt and non-dairy milk, or 1/4 cup tofu blended in 3/4 cups water as a substitute.

Can I take advantage of harissa spice mix?

Sure use a tablespoon of the mix and add in 1 tablespoon tomato paste and half cup chopped roasted bell pepper.

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