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Turn basic cupboard finds into something bold and cozy with this rich harissa chickpea main. Bright roasted tomatoes, warm spices, and that dreamy coconut milk make it a showstopper you can whip up fast—perfect for those hectic evenings when you just don’t have the time.
This started out as an 'I-have-nothing-left-to-cook' meal and turned into our total comfort food favorite—especially when the weather’s cold and we're craving something warm that won’t keep us in the kitchen all night.
Vibrant Ingredients
- Spinach or kale: Toss in fresh leaves for color, vitamins, and a little bite to cut the richness
- Coconut milk: The secret for that silky, creamy sauce—no heavy cream here
- Chickpeas: Super filling, add a satisfying bite and plant-based protein
- Nutritional yeast: Optional, but brings a cheesy, savory boost without any dairy
- Garlic powder: Doubles up the garlicky taste in every bite
- Ground cumin: Adds depth and a toasty, earthy note that pairs beautifully with the beans
- Smoked paprika: Rounds out the flavor with a gentle smoky aroma, no heat
- Harissa paste: Packs a punch and adds that complex heat and smokiness
- Onion and garlic: Dice these up for a fragrant, flavorful base
- Olive oil: Go for something tasty—it holds the other flavors together
- Cherry tomatoes: Toss them in the oven so they get all jammy, sweet, and caramelized
Easy-to-Follow Steps
- Finish with Greens:
- Toss your spinach or kale into the pan. Give it a quick stir so it wilts right into the sauce in about 2 minutes. You want those greens just barely cooked but still nice and bright.
- Create a Creamy Base:
- Add coconut milk and let everything simmer over a gentle heat. About 5-7 minutes does the trick so the sauce thickens and all the flavors come together.
- Pile on the Flavor:
- Spoon in the roasted tomatoes, stir in the harissa, paprika, cumin, garlic powder, and chickpeas. Mix really well to coat everything and let those spices wake up over the heat.
- Build the Base:
- Pour a little olive oil in a big skillet and warm it up over medium. Add chopped onion, cook a few minutes till it’s translucent but not browned, then toss in garlic for a minute—stir so it doesn’t burn!
- Roast Tomatoes:
- Spread cherry tomato halves on a sheet, drizzle on olive oil, sprinkle with salt and herbs, and roast at 360°F for about 25-30 minutes. They’ll get sweet, a little wrinkly, and full of flavor.
Can’t skip that harissa. After finding it on a North African trip, I realized every brand’s a little different—some feel mild and others are super spicy. Play around and see which kind fits your taste best!
How Hot Do You Want It
Harissa isn’t always the same—brands can be mild or crazy hot. If you’re cooking for picky eaters, start soft and let everyone add more if they want. Love a kick? Check for peppers like chile de árbol in the ingredients. We usually go for something with warm heat that doesn’t drown out the rest.
Make It Work For You
Don’t stress if you’re missing something! No cherry tomatoes? Use regular chunks or even a can. No coconut milk? Try cashew cream, but add more liquid if it’s thick. Swap chickpeas with white beans, or toss in some sweet potato cubes if you want it heartier.
Tasty Ways To Serve
It tastes awesome by itself but gets way better piled over couscous or with a big slice of sourdough for scooping. I love adding a zesty salad on the side—lemon vinaigrette keeps things fresh. If you’ve got folks who don’t do spicy, cucumber-yogurt salad is a great cool-down.
This is one hearty, colorful dish that’s guaranteed to wow anyone at the table.
Foire aux questions sur la recette
- → How can I swap harissa paste?
Try mixing 1 tablespoon tomato paste with sriracha or your favorite hot sauce, plus a pinch (about 1/4 teaspoon) each cumin, coriander, and caraway for a homemade version. Or just use tomato paste and a little cayenne if you want more heat.
- → Will dried chickpeas work instead of canned?
Yep! Just soak dried chickpeas overnight and cook them until soft before adding. Use about 3/4 cup dried for every 15-ounce can you’d use—it’ll work out the same once they’re cooked.
- → What sides go well with these creamy chickpeas?
Serve them with some rice, quinoa, couscous, or grab crusty bread to mop up that sauce. Simple salad or some roasted veggies are great too.
- → Can I replace coconut milk?
You can! Swap in cashew cream, heavy cream, or stir together any plant milk and a tablespoon of olive oil. The flavor will shift a bit, but it’ll still turn out tasty.
- → What’s nutritional yeast, and do I have to use it?
It’s a flaky, yellow powder that adds cheesy, savory notes. Totally optional here. Skip it, or use a little parmesan if you don’t need it to stay vegan.
- → Could I cook this ahead?
Absolutely. It gets even yummier the next day as the flavors hang out together. Pop leftovers in a sealed container in the fridge (up to 4 days). Reheat gently, and splash in a bit of water or coconut milk if it thickens up too much.