Harissa Chickpeas with Roasted Cherry Tomatoes and Spinach Recipe

Introduction

Harissa Chickpeas is a vibrant and comforting dish that combines spicy North African harissa with tender chickpeas and roasted cherry tomatoes. It’s creamy, flavorful, and perfect for a quick, satisfying meal any day of the week.

Ingredients

• 11 oz cherry tomatoes, halved
• 1 ½ Tbsp olive oil, divided
• Salt, black pepper, and Italian seasoning to taste
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 Tbsp harissa paste
• ½ tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp garlic powder
• 2-3 Tbsp nutritional yeast (optional)
• 1 (15 oz) can chickpeas, drained
• 1 cup canned coconut milk
• 2 oz spinach or kale

Instructions

1. Step 1: Preheat the oven to 360°F (180°C). Spread the halved cherry tomatoes on a baking tray, drizzle with a bit of olive oil, sprinkle with salt and Italian seasoning, then toss to coat. Roast for 25-30 minutes until softened and slightly caramelized.
2. Step 2: While the tomatoes roast, dice the onion and mince the garlic. Heat the remaining olive oil in a large skillet over medium heat.
3. Step 3: Sauté the onion in the skillet for 3-4 minutes until translucent. Add the garlic and cook for another minute, stirring to avoid burning.
4. Step 4: Add the roasted tomatoes, harissa paste, smoked paprika, cumin, garlic powder, salt, pepper, and chickpeas to the pan. Stir everything together well.
5. Step 5: Cook the mixture for 1-2 minutes, then pour in the coconut milk. Bring to a gentle simmer and cook over medium-low heat until the sauce thickens slightly.
6. Step 6: Stir in the spinach or kale and cook until wilted, about 2 minutes, stirring occasionally.
7. Step 7: Remove from heat and serve warm, drizzled with a swirl of coconut milk if desired. Enjoy your spicy, creamy harissa chickpeas!

Tips & Variations

• If you don’t have harissa paste, substitute with a mix of chili powder, smoked paprika, and a pinch of cayenne for similar heat and flavor.
• For a richer flavor, toast the spices briefly in the pan before adding the tomatoes and chickpeas.
• Swap spinach for kale or other greens based on what you have available.
• Nutritional yeast adds a savory, cheesy flavor but can be omitted if you prefer.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of coconut milk or water to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What can I use instead of harissa paste?

You can substitute harissa paste with a blend of chili powder, smoked paprika, and a pinch of cayenne pepper to replicate the heat and smoky flavor.

Is this dish vegan?

Yes, this harissa chickpeas recipe is completely vegan, using plant-based ingredients including chickpeas, vegetables, and coconut milk.

Harissa Chickpeas with Roasted Cherry Tomatoes and Spinach Recipe

Print Recipe

★★★★★

4.5 from 128 reviews

A vibrant and flavorful Harissa Chickpeas recipe that combines roasted cherry tomatoes, fragrant spices, and creamy coconut milk for a hearty, comforting dish perfect for a quick weeknight meal or a nutritious lunch. This plant-based dish is enriched with spinach and can be made vegan and gluten-free.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: North African
• Diet: Vegan

Ingredients

Scale 1x2x3x

Tomatoes

• 11 oz cherry tomatoes, halved
• 1 tsp olive oil (for roasting)
• Salt, to taste
• Italian seasoning, to taste

Base and Spices

• 1 ½ Tbsp olive oil (divided)
• Salt, to taste
• Black pepper, to taste
• Italian seasoning, to taste
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 Tbsp harissa paste
• ½ tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp garlic powder

Main Ingredients

• 1 (15 oz) can chickpeas, drained
• 1 cup canned coconut milk
• 2 oz spinach (or kale)
• 2–3 Tbsp nutritional yeast (optional)

Instructions

1. Roast the Tomatoes: Preheat the oven to 360°F (180°C). Spread the halved cherry tomatoes across a baking tray, drizzle with 1 tsp olive oil, sprinkle with salt and Italian seasoning, then toss well. Roast in the oven for 25-30 minutes until softened and slightly caramelized.
2. Prepare Aromatics: While the tomatoes roast, peel and dice the onion and mince the garlic. Heat 1 ½ Tbsp olive oil in a large, heavy-based skillet over medium heat.
3. Sauté Onion and Garlic: Add diced onion to the hot skillet and sauté for 3-4 minutes until translucent. Add minced garlic and cook for an additional minute, stirring frequently to release the flavors.
4. Add Flavors and Chickpeas: Stir in the roasted tomatoes, harissa paste, smoked paprika, ground cumin, garlic powder, salt, black pepper, Italian seasoning, and drained chickpeas. Mix well to evenly combine ingredients.
5. Simmer with Coconut Milk: Cook the mixture for 1-2 minutes, then stir in the canned coconut milk. Bring to a gentle simmer and cook over medium-low heat until the sauce thickens slightly, about 5-7 minutes.
6. Add Greens: Incorporate the spinach or kale into the skillet and let it wilt gently for about 2 minutes, stirring occasionally to combine flavors.
7. Finish and Serve: Remove the skillet from heat. Serve the harissa chickpeas with a drizzle of extra coconut milk on top for creaminess. Enjoy this hearty and flavorful dish warm.

Notes

• For the harissa paste, if unavailable, substitute with a mix of chili paste, smoked paprika, and garlic powder.
• You can swap spinach for kale or other leafy greens as desired.
• Nutritional yeast is optional and adds a slight cheesy flavor and extra nutrients for vegans.
• Roasting the cherry tomatoes enhances the dish’s depth and sweetness but canned tomatoes can be used as a shortcut.
• This dish can be served alone, with rice, couscous, or crusty bread.

Keywords: Harissa Chickpeas, Vegan Chickpeas, North African, Spicy Chickpeas, Coconut Milk Chickpeas, Healthy Vegan Dinner