Creamy Harissa Chickpeas (Vegan, 20-Minute Dinner)

A plate filled with spicy Moroccan harissa chickpeas. The plate also has rice and is garnished with parsley and mint.

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Creamy Harissa Chickpeas (Vegan, 20-Minute Dinner)

Creamy harissa chickpeas are a fast and easy one-pot vegan dinner. The bold North African harissa gives the sauce flavor, while the coconut milk and lemon balance the heat. The chickpeas are topped with lemon, mint, and parsley. You can have it on the table in only 20 minutes!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Mediterranean, North African

Diet: , Vegetarian

Servings: Main Dishes

Calories: 562kcal

Author: Ruth Grindeland

Equipment

1 large skillet
1 chef knife
1 cutting board
1 wooden spoon
1 microplane

Ingredients

2 cans chickpeas 15oz each, drained and rinsed
3 tablespoons harissa paste
3 tablespoons olive oil
1 small white yellow onion finely diced
4 cloves garlic minced
1 can full-fat coconut milk or coconut cream 13.5oz
0.5 cups vegetable broth
1 lemon zested and juiced
salt and black pepper to taste
0.3 cups fresh parsley roughly chopped
2 tablespoons fresh mint leaves torn

Instructions

Sauté the aromatics: Start by dicing the onion and mincing the garlic. Heat 3 tablespoons of olive oil in a large skillet over low to medium heat. Add the diced onion and saute until it is lightly golden. This should take about 5 minutes. Then add the garlic and cook for one more minute.
Bloom the Harissa: Add the three tablespoons of harissa paste to the skillet and stir the harissa into the onions and garlic. Let it cook for 1 minute. This will deepen the flavor and help to balance the heat.
Add the liquids and chickpeas: Add in the can of coconut milk (or cream) and ½ cup of vegetable broth. Stir to combine all the ingredients. Add the chickpeas and stir again. Lower the heat and let it simmer for 10-15 minutes. During this time, you will want to stir it occasionally and adjust as needed (you can add more harissa, salt, and/or pepper).
Finish with lemon and serve: Remove the chickpeas from the heat. Add the zest of one lemon and the juice of ½ the lemon. Spoon the chickpeas into a bowl and top with fresh mint leaves and parsley. If you are serving it with a grain, spoon the chickpeas next to the grains.

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