Description
These Harissa Chickpeas are a flavorful and satisfying dish that combines the earthy richness of chickpeas with the bold, spicy kick of harissa paste. Roasted cherry tomatoes add a burst of sweetness, while creamy coconut milk brings everything together. This vegan recipe is perfect for a quick weeknight dinner or meal prep.
Ingredients
Units
Scale
Roasted Cherry Tomatoes:
- 11 oz (330 g) cherry tomatoes, halved
- 1 1/2 Tbsp olive oil, divided
- Salt, black pepper, and Italian seasoning, to taste
Chickpea Stew:
- 1 medium onion, diced
- 4 cloves of garlic, minced
- 2 Tbsp harissa paste
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 2–3 Tbsp nutritional yeast (optional)
- 1 (15 oz) can chickpeas, drained
- 1 cup (240 ml) canned coconut milk
- 2 oz (60 g) spinach or kale
Instructions
- Roast the Cherry Tomatoes: Preheat the oven to 360°F/180°C. Spread cherry tomatoes on a baking tray, drizzle with olive oil, season with salt and Italian seasoning, and roast for 25-30 minutes.
- Prepare the Chickpea Stew: In a skillet, sauté onion and garlic in olive oil. Add roasted tomatoes, harissa paste, seasonings, chickpeas, and coconut milk. Simmer until thickened. Stir in spinach and cook until wilted.
- Serve: Drizzle with coconut milk and enjoy!
Notes
- For quicker prep, use canned fire-roasted tomatoes.
- To adjust spice levels, vary the amount of harissa paste or add chili for heat.
- Adjust consistency with plant-based milk for a thinner stew or thicken with cornstarch slurry.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
