Description
A comforting and flavorful one-pan dish featuring chickpeas, harissa sauce, and coconut milk, perfect for busy weeknights.
Ingredients
Scale
- 2 Tbsp. extra-virgin olive oil
- 1/2 yellow onion, finely chopped
- 1 tsp. kosher salt, divided
- 3 garlic cloves, finely chopped
- 1/4 to 1/3 cup harissa sauce
- 1/4 cup tomato paste
- 2 (14.5-oz.) cans chickpeas, drained and rinsed
- 1/4 tsp. baking soda
- 1 (14.5-oz.) can unsweetened full-fat coconut milk
- 4 oz. baby spinach
- Pita, for serving (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and season with 1/2 teaspoon of salt. Cook for about 7 minutes, stirring occasionally, until the onion is softened and translucent.
- Stir in the garlic and cook for an additional minute until fragrant.
- Add the harissa sauce and tomato paste to the skillet. Stir constantly for about 3 to 4 minutes until the mixture darkens and starts to stick to the bottom of the skillet.
- Toss in the chickpeas and baking soda. Season with another 1/2 teaspoon of salt and mix until everything is well combined.
- Pour in the coconut milk and bring the mixture to a gentle simmer.
- Cook for about 3 to 4 minutes, stirring occasionally, until slightly reduced.
- Stir in the baby spinach until it’s wilted, which should take about 1 minute.
- Taste and adjust the seasoning with salt if needed.
- Serve warm with pita on the side if desired.
Notes
To make it lighter, use less oil or swap coconut milk for a lower-fat option. Adjust harissa based on spice tolerance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: chickpeas, harissa, easy dinner, vegan recipe, one-pan meal