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Harissa Chickpeas with Coconut Cream and Leafy Greens Recipe

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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.

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.

Find it online: https://bitezly.com/harissa-chickpeas-with-coconut-cream-and-leafy-greens-recipe/