Harissa Chickpeas with Coconut Cream and Leafy Greens Recipe

If you are looking for a dish that’s bursting with bold flavors, comforting creaminess, and a beautiful pop of green, the Harissa Chickpeas with Coconut Cream and Leafy Greens Recipe is an absolute must-try. This dish blends the smoky, spicy punch of harissa with the rich silkiness of coconut cream, perfectly complimented by tender chickpeas and vibrant leafy greens. It’s a cozy, nourishing bowl that feels both indulgent and wholesome, great for any meal and sure to become one of your favorite go-to recipes.

Ingredients You’ll Need

Ingredients You’ll Need

Simple ingredients come together effortlessly in this recipe, each bringing a unique texture or flavor element that makes the dish sing. From the earthiness of onions to the creaminess of coconut milk, these essentials create the perfect balance of spice, sweetness, and freshness.

• Oil: Helps to sauté the onions and carry the spices beautifully through the dish.
• Medium onion: Thinly sliced for a sweet and slightly caramelized base flavor.
• Balsamic vinegar: Adds a gentle tang and depth of flavor to the onions.
• Salt: Enhances all the natural flavors and balances the heat.
• Garlic paste: Provides fragrant warmth; minced garlic works wonderfully too.
• Smoked paprika: Adds a subtle smokiness that complements the harissa perfectly.
• Harissa paste: The star spice blend that packs a punch of vibrant chili heat and aromatic spices.
• Dried oregano: Brings an herbaceous note that grounds the dish.
• Leafy greens: Choose your favorite—chard, kale, or spinach—to add freshness and texture.
• Chickpeas: The hearty protein base, creamy and filling.
• Coconut milk or cream: Offers luscious richness that tames the spice and adds a tropical touch.
• Lemon juice, cilantro, and black pepper: For bright, fresh finishing touches that lift all the flavors.

How to Make Harissa Chickpeas with Coconut Cream and Leafy Greens Recipe

Step 1: Sauté the Onions to Build Flavor

Start by heating your oil in a large skillet over medium heat. Add the thinly sliced onions along with a pinch of salt to help them sweat and soften. Keep stirring occasionally, and if they start to stick or dry out, splash in a little water to encourage even cooking and gentle caramelization. After about 7 to 9 minutes, when the onions are translucent and just beginning to turn golden at the edges, add the balsamic vinegar. This addition gives a gorgeous tang and richness to the base. Let it cook for another 3 to 4 minutes to meld those flavors beautifully.

Step 2: Introduce the Aromatics and Spices

With the onions beautifully softened, stir in the garlic paste, smoked paprika, harissa paste, and oregano. These bold spices will bloom in the warm pan, releasing their fiery and fragrant notes. Cook everything for about a minute, letting the garlic mellow and the harissa develop its signature smoky heat. This step is where your kitchen will start filling with the most irresistible aroma!

Step 3: Add Greens, Chickpeas, and Coconut Cream

Now it’s time to add in your chopped leafy greens, the remaining salt, chickpeas, and coconut cream. Stir to combine, then partially cover the pan to allow everything to simmer gently. This will give the greens a chance to wilt perfectly and the chickpeas to soak up the fragrant sauce. Simmer for 8 to 10 minutes, tasting occasionally and adjusting seasoning or spice as needed. If you prefer a saucier dish, feel free to add a bit more coconut milk or a spoonful of non-dairy yogurt to thicken the sauce to your liking.

Step 4: Finish with Lemon and Fresh Herbs

Once the sauce has reached your desired consistency and the flavors have harmonized, turn off the heat. Add a generous squeeze of fresh lemon juice to brighten the dish, and sprinkle chopped cilantro or parsley along with freshly cracked black pepper on top. These finishing touches elevate the dish, adding freshness and complexity that makes every bite unforgettable.

How to Serve Harissa Chickpeas with Coconut Cream and Leafy Greens Recipe

Garnishes

Bright, fresh garnishes like cilantro or parsley give a lovely herbaceous note that balances the richness of the coconut cream. A few cracks of black pepper add a subtle heat, while a final squeeze of lemon juice cuts through the creaminess for a refreshing contrast.

Side Dishes

This dish shines alongside warm flatbreads, fluffy rice, or even rustic sourdough toast. The bread serves as a perfect vehicle to scoop up the creamy, spiced chickpeas, making the meal even more satisfying and inviting.

Creative Ways to Present

Try serving your Harissa Chickpeas with Coconut Cream and Leafy Greens Recipe in a deep bowl for a cozy solo meal or spoon it over roasted sweet potatoes for a deliciously hearty twist. You can also layer it in a vibrant grain bowl topped with seeds and pickled vegetables to add extra texture and zing.

Make Ahead and Storage

Storing Leftovers

Leftover Harissa Chickpeas store wonderfully in an airtight container in the fridge for up to 3 days. The flavors actually deepen over time, making it a fantastic option for meal prep or easy lunches.

Freezing

If you want to keep this dish longer, freeze it in a sealed container for up to 2 months. When ready to eat, thaw overnight in the fridge for the best texture and flavor retention.

Reheating

To reheat, warm gently over medium-low heat on the stove or use a microwave, stirring occasionally. Adding a splash of water or extra coconut milk helps to revive the sauce’s creaminess and keep everything luscious.

FAQs

Can I adjust the spice level of the Harissa Chickpeas with Coconut Cream and Leafy Greens Recipe?

Absolutely! Harissa paste can vary in heat, so start with less if you prefer a milder flavor. You can always add more gradually to suit your taste buds without overwhelming the other delicious flavors.

What are the best leafy greens to use in this recipe?

Leafy greens like Swiss chard, kale, or spinach work beautifully here. They wilt nicely and add fresh color and nutrients, but you can experiment with whatever you have on hand.

Can I use a different type of bean instead of chickpeas?

Definitely! White beans like cannellini or navy beans make a lovely substitute, providing a similar creamy texture and mild flavor that pairs well with the harissa and coconut cream.

Is this recipe suitable for vegans?

Yes, it is entirely plant-based and vegan-friendly. The richness from the coconut cream perfectly replicates dairy creaminess, making it a comforting vegan meal option.

How long does it take to prepare and cook this dish?

This flavorful recipe takes about 30 minutes total, making it a quick yet impressive meal to whip up any day of the week.

Final Thoughts

This Harissa Chickpeas with Coconut Cream and Leafy Greens Recipe is one of those dishes that feels both special and approachable. Its mix of bold spices, creamy coconut, and fresh greens delivers incredible flavor and nutrition in every bite. Whether you’re cooking for friends or just treating yourself, I hope this recipe brings you as much joy and comfort as it does to me. Don’t hesitate to dive in and make it your own — your taste buds will thank you!

Harissa Chickpeas with Coconut Cream and Leafy Greens Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 13 reviews

This vibrant and flavorful Harissa Chickpeas recipe features tender chickpeas simmered in a rich, spiced tomato-free sauce made with harissa paste, coconut milk, and aromatic spices. Enhanced with sautéed onions, garlic, smoky paprika, and fresh leafy greens, this dish offers a delightful balance of heat and creaminess. Perfect for a quick and hearty vegetarian meal, it can be served alongside flatbread, rice, or toast for a satisfying lunch or dinner.

• Author: Paula
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: North African, Middle Eastern
• Diet: Vegetarian

Ingredients

Base Ingredients

• 2 teaspoons oil
• 1 medium onion, thinly sliced (about 1 1/2 cups)
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon salt, divided (or more to taste)
• 1 tablespoon garlic paste (or 4 cloves garlic, minced)
• 1 teaspoon smoked paprika
• 2 tablespoons harissa paste (adjust for less spice if preferred)
• 1/2 teaspoon dried oregano

Vegetables & Legumes

• 2 cups chopped leafy greens of choice (such as chard, kale, or spinach)
• 15-ounce can chickpeas, drained (or 1 1/2 cups cooked chickpeas or other white beans)

Dairy & Garnish

• 1 cup full fat coconut milk or coconut cream (optional: use the whole can for a saucier texture)
• Lemon juice, to taste (for garnish)
• Cilantro or parsley, for garnish
• Black pepper, for garnish

Instructions

1. Sauté the onions: Heat a large skillet over medium heat and add the oil. Once hot, add the thinly sliced onions along with 1/4 teaspoon of salt. Stir to coat the onions evenly. Cook for about 7 to 9 minutes, stirring occasionally. If the pan becomes too dry, add 2 to 3 teaspoons of water to help the onions caramelize evenly. Cook until onions are translucent with some golden edges.
2. Add balsamic vinegar: Mix in the balsamic vinegar with the onions. Continue cooking for another 3 to 4 minutes to deepen the flavor and further soften the onions.
3. Add spices and garlic: Stir in the garlic paste, smoked paprika, harissa paste, and dried oregano. Cook for 1 minute to allow the garlic and spices to release their aroma and fully incorporate.
4. Add greens, chickpeas, and coconut milk: Mix in the chopped leafy greens, remaining salt, drained chickpeas, and coconut milk or cream. Stir thoroughly to combine all ingredients well.
5. Simmer: Partially cover the skillet and let the mixture simmer gently for 8 to 10 minutes, allowing the flavors to meld. Taste and adjust seasoning as needed. Add more non-dairy milk if you prefer a saucier dish. To thicken the sauce, optionally stir in 1-2 tablespoons of non-dairy yogurt or sour cream.
6. Final simmer and garnish: Let the sauce simmer for another 1 to 2 minutes if you want a thicker, glazed consistency. Turn off the heat, then add a good squeeze of lemon juice and adjust salt and heat levels as desired. Garnish with fresh cilantro or parsley, black pepper, and an extra splash of lemon juice.
7. Serve: Serve hot alongside flatbread, rice, sourdough toast, garlic bread, or your preferred accompaniment for a delicious vegetarian meal.

Notes

• Adjust the amount of harissa paste according to your spice tolerance.
• If the sauce is too thin, use non-dairy yogurt or sour cream to thicken it without altering flavor.
• Leafy greens such as chard, kale, or spinach work well—choose your favorite or whatever you have on hand.
• This dish can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
• For a gluten-free meal, serve with rice or gluten-free flatbread instead of traditional bread.