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One-Pan Harissa Chickpeas
Alyssa

One-Pan Harissa Chickpeas

Make One-Pan Harissa Chickpeas for a quick, flavorful meal!  Packed with spices and protein, this dish is perfect for easy weeknight dinners.
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Ingredients Method

Ingredients
  

  • 2 tsp oil: The base for sautéing; olive oil works best but you can use any cooking oil you prefer.
  • 1 onion thinly sliced: Adds sweetness and depth. Yellow or red onions are great choices.
  • 1 tsp balsamic vinegar: For a touch of acidity that balances the dish's flavors.
  • 1/2 tsp salt or more to taste: Enhances the flavors of the other ingredients.
  • 1 tbsp garlic paste or 4 minced cloves: Provides a rich garlicky flavor that complements the spices.
  • 1 tsp smoked paprika: Adds a subtle smokiness that rounds out the dish.
  • 2 tbsp harissa paste: The star of the dish; adjust the quantity based on your spice preference.
  • 1/2 tsp dried oregano: For a hint of earthy flavor that complements the greens.
  • 2 cups leafy greens: Swiss chard spinach, or kale all work beautifully and add nutrition.
  • 15 oz can chickpeas drained or 1 1/2 cups cooked: A hearty, protein-packed ingredient that serves as the dish's base.
  • 1 cup coconut milk or cream: Provides a creamy texture and balances the spiciness of the harissa.
  • Lemon juice cilantro, and black pepper for garnish: Freshen up the dish and add brightness!

Method
 

  1. Heat oil, add onions and salt: In a large pan, heat 2 tsp of oil over medium heat. Add 1 thinly sliced onion and 1/2 tsp of salt. Cook the onions for 7-9 minutes, stirring occasionally, until they are golden and caramelized.
  2. Add balsamic vinegar: Once the onions are golden, pour in 1 tsp of balsamic vinegar and stir well to deglaze the pan.
  3. Stir in spices: Add 1 tbsp of garlic paste (or 4 minced cloves), 1 tsp of smoked paprika, 2 tbsp of harissa paste, and 1/2 tsp of dried oregano. Cook the mixture for 1 minute, letting the spices bloom and fill your kitchen with an enticing aroma.
  4. Add greens and chickpeas: Toss in 2 cups of leafy greens (such as Swiss chard or spinach) and a 15 oz can of drained chickpeas (or 1 1/2 cups of cooked chickpeas). Stir thoroughly to combine.
  5. Pour in coconut milk: Add 1 cup of coconut milk (or cream) to the pan and stir everything together. Bring the mixture to a gentle simmer, covering the pan and cooking for 8-10 minutes until the greens are wilted and the dish is heated through.
  6. Adjust seasoning and garnish: Taste the dish and adjust the seasoning as necessary, adding more salt or harissa if desired. Squeeze in some lemon juice for brightness, and garnish with fresh cilantro and cracked black pepper before serving.
  7. Serving suggestion: Serve the One-Pan Harissa Chickpeas with your choice of flatbread, rice, or toasted bread for a complete meal.