One-Pan Harissa Chickpeas (Print-Friendly Version)

Hearty harissa chickpeas simmered in creamy coconut-tomato sauce with vibrant spices and fresh herbs.

# What You'll Need:

→ Base

01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 1 medium onion, chopped
03 - 3 cloves garlic, minced
04 - 2 tablespoons harissa paste
05 - 1 can (14 oz/400 g) diced tomatoes with juice
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - ½ cup vegetable broth
11 - ½ cup coconut milk
12 - Olive oil, for sautéing

→ Garnish and Serving

13 - Chopped fresh cilantro or parsley
14 - Lemon wedges (optional)

# How to Make It:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 5 minutes until soft and translucent.
02 - Stir in minced garlic and cook for 1–2 minutes until fragrant.
03 - Add harissa paste and cook for 1 minute to release its flavors.
04 - Add chickpeas, diced tomatoes with juice, cumin, smoked paprika, salt, pepper, and vegetable broth. Stir to combine thoroughly.
05 - Bring mixture to a gentle boil, then simmer uncovered for 10–15 minutes, stirring occasionally until sauce reduces slightly.
06 - Stir in coconut milk and simmer for an additional 2–3 minutes until sauce is creamy and well combined.
07 - Taste and adjust salt or add more harissa paste for preferred heat level.
08 - Serve hot, garnished with chopped cilantro or parsley and a squeeze of lemon if desired. Ideal with rice or flatbread.

# Additional Tips:

01 - Add coconut milk only at the end to prevent curdling and preserve a smooth texture.
02 - Allow the sauce to reduce properly for richer flavor and ideal consistency.
03 - Fresh herbs brighten the dish when used as garnish.

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