Creamy Spiced Chickpea Dish (Impression)
Chickpeas stewed in coconut milk, harissa, sweet roasted tomatoes, and spinach. Comforting and packed with flavor.
# Liste des ingrédients:
01 -
330g cherry tomatoes, cut in half
02 -
1½ tablespoons olive oil, split into two portions
03 -
Add salt as needed
04 -
Season with black pepper to your liking
05 -
Italian herb mix, amount to preference
06 -
1 medium onion, chopped into small pieces
07 -
4 garlic cloves, finely chopped
08 -
2 tablespoons harissa paste
09 -
½ teaspoon cumin powder
10 -
½ teaspoon smoked paprika
11 -
½ teaspoon powdered garlic
12 -
Optional: 2-3 tablespoons nutritional yeast
13 -
1 can of chickpeas (425g), rinsed and drained
14 -
240ml coconut milk from a can, with extra reserved to drizzle on top
15 -
60g leafy greens like spinach or kale
# Étapes de préparation:
01 -
Lay out your halved cherry tomatoes on a baking sheet. Coat them with some olive oil, sprinkle with Italian herbs and salt, then mix gently. Roast in an oven preheated to 180°C for about 25-30 minutes.
02 -
As the tomatoes bake, chop your onion into small pieces, mince the garlic, and heat the remaining olive oil over medium heat in a big skillet.
03 -
Once your skillet's oil is warm, toss in the onion and cook it for 3 to 4 minutes until it softens. Add the minced garlic and stir it around for another minute.
04 -
Add the chickpeas, roasted tomatoes, garlic powder, harissa paste, cumin, paprika, and any extra seasonings. Stir to make sure everything is evenly combined.
05 -
Pour in the coconut milk, mix well, and let the dish gently cook over medium-low heat. Keep it simmering until the sauce thickens and the flavors come together, around 1-2 minutes.
06 -
Mix the spinach or kale into the skillet, letting it cook for about 2 minutes or until it just wilts. Stir now and then to blend it in with the sauce.
07 -
Take the skillet off the stove, then serve in bowls. Add a little swirl of leftover coconut milk on top to finish.
# Informations complémentaires:
01 -
Swap roasted tomatoes for fire-roasted canned ones or sun-dried tomatoes to save time.
02 -
If you can’t find harissa, use a mix of chili flakes, coriander, cumin, and tomato paste instead.