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Harissa Chickpeas with Roasted Cherry Tomatoes and Spinach Recipe

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4.2 from 2 reviews

This Harissa Chickpeas recipe is a flavorful and spicy vegan dish featuring roasted cherry tomatoes, aromatic spices, and creamy coconut milk. Perfectly seasoned with harissa paste and complemented by sautéed onion, garlic, and a touch of nutritional yeast, it’s a wholesome and comforting meal ready in 45 minutes.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Vegetables and Aromatics

  • 11 oz cherry tomatoes, halved
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 oz spinach or kale

Spices and Seasonings

  • Salt, to taste
  • Black pepper, to taste
  • Italian seasoning, to taste
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder

Other Ingredients

  • 1 1/2 Tbsp olive oil, divided
  • 2 Tbsp harissa paste
  • 2-3 Tbsp nutritional yeast (optional)
  • 1 (15 oz) can chickpeas, drained
  • 1 cup canned coconut milk

Instructions

  1. Roast the cherry tomatoes: Preheat your oven to 360°F (180°C). Spread the halved cherry tomatoes on a baking tray or dish, drizzle with a small amount of olive oil, sprinkle with salt and Italian seasoning, and toss well to coat. Roast them in the oven for 25-30 minutes until soft and slightly caramelized.
  2. Sauté onion and garlic: While the tomatoes roast, peel and dice the onion and mince the garlic. Heat the remaining olive oil in a large, heavy-based skillet over medium heat. Once hot, add the diced onion and sauté for 3-4 minutes until translucent and softened.
  3. Add garlic: Stir in the minced garlic and cook for about 1 minute, stirring frequently to prevent burning and to release the garlic’s aroma.
  4. Combine main ingredients: Add the roasted tomatoes, harissa paste, smoked paprika, ground cumin, garlic powder, nutritional yeast (if using), and drained chickpeas to the skillet. Stir well to combine all flavors evenly.
  5. Simmer with coconut milk: Cook the mixture for 1-2 minutes to blend the flavors, then pour in the canned coconut milk. Bring the mixture to a simmer and cook over medium-low heat until the sauce thickens to your desired consistency.
  6. Add greens: Stir in the spinach or kale and continue to simmer for about 2 minutes until the greens are wilted, stirring occasionally to mix everything well.
  7. Serve: Remove from heat and serve immediately, drizzled with a swirl of coconut milk on top for an extra creamy finish. Enjoy your hearty, spicy, and nourishing Harissa Chickpeas!

Notes

  • If fresh cherry tomatoes are not available, you can substitute with canned cherry tomatoes, but roasting fresh ones adds a richer flavor.
  • Harissa paste can be substituted with a mix of chili powder, smoked paprika, cumin, and cayenne pepper if unavailable.
  • Nutritional yeast is optional but adds a cheesy flavor and boosts B vitamins.
  • You can substitute spinach with kale or other leafy greens based on preference.
  • Adjust the level of harissa paste to control the heat according to your taste.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Sautéing and Roasting
  • Cuisine: North African / Middle Eastern
  • Diet: Vegan

Find it online: https://iamstarved.com/harissa-chickpeas-with-roasted-cherry-tomatoes-and-spinach-recipe/