Name: Creamy Harissa Chickpeas with Roasted Cherry Tomatoes and Spinach Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 11 oz (330 g) cherry tomatoes, halved; 1 medium onion, diced; 4 cloves of garlic, minced; 2 oz (60 g) spinach or kale; Salt, black pepper, and Italian seasoning to taste; ½ tsp smoked paprika; ½ tsp ground cumin; ½ tsp garlic powder; 1 ½ Tbsp olive oil, divided; 2 Tbsp harissa paste; 2-3 Tbsp nutritional yeast (optional); 1 (15 oz) can chickpeas, drained; 1 cup (240 ml) canned coconut milk

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Introduction

This Creamy Harissa Chickpeas recipe combines roasted cherry tomatoes and fragrant spices with a rich coconut milk sauce for a comforting, flavorful dish. It’s perfect for a quick weeknight dinner and can be enjoyed with rice, bread, or on its own. The blend of harissa and warm seasonings gives it a delightful spicy kick.

A close-up of a black frying pan with a wooden handle, filled with a creamy orange chickpea curry mixed with green spinach leaves and small bits of red tomato, with a swirl of white cream on top creating a marbled effect in the middle, and a wooden spatula partially stirring the mixture. Behind the pan, there is a stack of flatbreads with a golden-brown texture. The pan is placed on a white marbled surface with scattered spinach leaves and small red dried chili pieces around it, and a soft pink cloth draped nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

11 oz (330 g) cherry tomatoes, halved
1 ½ Tbsp olive oil, divided
Salt, black pepper, and Italian seasoning to taste
1 medium onion, diced
4 cloves garlic, minced
2 Tbsp harissa paste
½ tsp smoked paprika
½ tsp ground cumin
½ tsp garlic powder
2-3 Tbsp nutritional yeast (optional)
1 (15 oz) can chickpeas, drained
1 cup (240 ml) canned coconut milk
2 oz (60 g) spinach or kale

Instructions

Step 1: Preheat your oven to 360°F (180°C). Spread the halved cherry tomatoes on a baking tray, drizzle with a little olive oil, and sprinkle with salt and Italian seasoning. Toss well and roast for 25-30 minutes until soft and caramelized.
Step 2: While the tomatoes roast, dice the onion and mince the garlic. Heat the remaining olive oil in a large heavy-based skillet over medium heat.
Step 3: Sauté the diced onion for 3-4 minutes until translucent, then add the minced garlic and cook for another minute, stirring occasionally.
Step 4: Add the roasted tomatoes, harissa paste, smoked paprika, ground cumin, garlic powder, and chickpeas to the skillet. Stir well to combine and cook for 1-2 minutes.
Step 5: Pour in the canned coconut milk, bring the mixture to a simmer, then reduce the heat to medium-low. Cook until the sauce thickens to your liking.
Step 6: Stir in the spinach or kale and cook for about 2 minutes until wilted, stirring occasionally.
Step 7: Remove from heat and serve drizzled with a swirl of coconut milk. Enjoy your creamy, spicy chickpea dish!

Tips & Variations

Try substituting the harissa paste with a mix of chili paste and smoked paprika if you don’t have harissa on hand.
Add 2-3 tablespoons of nutritional yeast for a subtle cheesy flavor and extra nutrients.
Serve over rice, couscous, or with warm flatbread to make a complete meal.
Use kale for a heartier texture or spinach for a more delicate finish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much. This dish does not freeze well due to the coconut milk texture.

How to Serve

A close-up top view shows a black speckled pan filled with a creamy orange chickpea curry mixed with bright green spinach leaves and small chunks of red tomatoes, with a swirl of white cream added on top. A wooden spoon rests inside the pan, partially scooping the curry. To the upper left, light brown flatbreads are stacked on a wooden board, and in the lower left corner, several fresh green spinach leaves are scattered on a white marbled surface. A soft pink cloth is draped in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh cherry tomatoes?

Yes, you can use canned diced tomatoes if fresh are not available, but roasting fresh cherry tomatoes adds a sweeter, more concentrated flavor that enhances the dish.

What can I substitute for harissa paste?

If you don’t have harissa paste, try a blend of chili paste, smoked paprika, garlic powder, and a pinch of cumin to mimic the spicy, smoky flavor. Adjust to taste based on your heat preference.