One-Pan Creamy Harissa Chickpeas

Serves 4 · 10 min prep · 20 min cook

Ingredients

• 2 (15 oz) cans canned chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 3 tbsp harissa paste
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 3/4 cup full-fat coconut milk or heavy cream
• 1/2 cup vegetable or chicken broth
• 4 cups baby spinach
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp fresh lemon juice
• 1/4 cup fresh cilantro or parsley, chopped
• 1/3 cup crumbled feta
• optional warm flatbread or couscous

Instructions

1. 1Heat olive oil in a large deep skillet over medium heat. Add the diced onion and cook 5 to 6 minutes, stirring occasionally, until soft and translucent with lightly golden edges.
2. 2Stir in the minced garlic, harissa paste, tomato paste, cumin, and smoked paprika. Cook 1 to 2 minutes until the pastes darken slightly and the kitchen smells deeply spiced and toasty.
3. 3Add the drained chickpeas and toss to coat every bean in the harissa mixture. Season with salt and black pepper.
4. 4Pour in the coconut milk or cream and the broth. Stir well, scraping up any browned bits from the bottom of the pan, and bring the mixture to a gentle simmer.
5. 5Simmer uncovered for 8 to 10 minutes, stirring occasionally, until the sauce thickens into a creamy, spoon-coating consistency and the chickpeas are heated through and slightly softened.
6. 6Fold in the baby spinach by large handfuls and cook 1 to 2 minutes just until wilted and bright green.
7. 7Remove from heat and stir in the fresh lemon juice. Taste and adjust salt, heat, or acidity.
8. 8Ladle into bowls, top with crumbled feta and chopped cilantro or parsley, and serve with warm flatbread or couscous if desired for a complete dinner.