Harissa Chickpeas with Roasted Cherry Tomatoes and Spinach Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Greens: Incorporate the spinach or kale into the skillet and let it wilt gently for about 2 minutes, stirring occasionally to combine flavors.
- 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
