Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Harissa Chickpeas with Coconut Milk and Leafy Greens Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 26 reviews

This flavorful Harissa Chickpeas recipe combines tender chickpeas with aromatic spices, savory harissa paste, and creamy coconut milk to create a spicy, comforting dish perfect for quick weeknight dinners. Enhanced with leafy greens and finished with fresh lemon juice and cilantro, it’s a vibrant, wholesome meal that pairs beautifully with flatbread, rice, or toast.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Base

  • 2 teaspoons oil
  • 1 medium onion, thinly sliced (about 1 1/2 cups)
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon salt, divided (or more to taste)

Spices & Flavorings

  • 1 tablespoon garlic paste (or 4 cloves garlic, minced)
  • 1 teaspoon smoked paprika
  • 2 tablespoons harissa paste (adjust to taste for spice level)
  • 1/2 teaspoon dried oregano

Main Ingredients

  • 2 cups chopped leafy greens of choice (e.g., chard, spinach, kale)
  • 15 ounce can chickpeas, drained (or 1 1/2 cups cooked chickpeas or other white beans)
  • 1 cup full fat coconut milk or coconut cream (use entire can if desired for more sauce)

Garnish

  • Fresh lemon juice
  • Fresh cilantro (or parsley)
  • Black pepper

Instructions

  1. Sauté Onions: Heat a large skillet over medium heat and add the oil. Once hot, add the sliced onions along with 1/4 teaspoon salt. Stir to coat the onions with oil and salt. Cook, stirring occasionally, for about 7 to 9 minutes, adding 2-3 teaspoons of water if the pan becomes too dry to help the onions brown evenly. Continue until onions are translucent and developing golden edges.
  2. Add Balsamic Vinegar: Stir in the balsamic vinegar and cook for another 3 to 4 minutes to deepen the flavor and caramelize further.
  3. Add Spices and Garlic: Mix in garlic paste, smoked paprika, harissa paste, and dried oregano thoroughly. Cook for about 1 minute to allow the garlic and spices to release their aromas.
  4. Incorporate Greens and Chickpeas: Add the chopped leafy greens, remaining 1/4 teaspoon salt, drained chickpeas, and coconut cream or milk to the skillet. Stir well to combine all ingredients.
  5. Simmer the Mixture: Partially cover the pan and allow the mixture to simmer gently for 8 to 10 minutes. Taste and adjust seasoning as needed. For more sauce, add extra nondairy milk; if the sauce is too thin and you want a thicker texture, stir in a tablespoon or two of nondairy yogurt or sour cream.
  6. Final Simmer and Flavor Adjustments: Let everything simmer uncovered for another 1 to 2 minutes so the sauce thickens and coats the chickpeas beautifully. Remove from heat, then stir in a good squeeze of fresh lemon juice. Adjust salt, pepper, and heat according to your preference.
  7. Serve and Garnish: Garnish with freshly chopped cilantro or parsley, a sprinkle of black pepper, and an additional drizzle of lemon juice. Serve warm with flatbread, rice, sourdough toast, or garlic bread for a complete meal.

Notes

  • For less spice, reduce the amount of harissa paste or use a milder version.
  • Leafy greens like chard, kale, or spinach can be used interchangeably depending on preference.
  • Adding a bit of nondairy yogurt or sour cream helps thicken the sauce if desired.
  • This dish pairs excellently with a variety of breads or as a topping on rice.
  • To make the recipe vegan and gluten-free, ensure your harissa paste does not contain any animal products or gluten ingredients.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: North African
  • Diet: Vegan

Find it online: https://allyumcooks.com/harissa-chickpeas-with-coconut-milk-and-leafy-greens-recipe/