Creamy Harissa Chickpeas with Roasted Cherry Tomatoes and Spinach Recipe
This Creamy Harissa Chickpeas recipe is a flavorful, spicy, and creamy dish that combines roasted cherry tomatoes, chickpeas, and harissa paste simmered in coconut milk. It’s a plant-based, hearty meal perfect for a quick weeknight dinner or a tasty lunch. The roasted tomatoes provide a rich depth of flavor, while the spinach adds freshness, making this dish nutritious and satisfying.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
Vegetables and Aromatics
- 11 oz (330 g) cherry tomatoes, halved
- 1 medium onion, diced
- 4 cloves of garlic, minced
- 2 oz (60 g) spinach or kale
Spices and Seasonings
- Salt, black pepper, and Italian seasoning to taste
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
Other Ingredients
- 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
Instructions
- Roast Tomatoes: Preheat your oven to 360°F (180°C). Spread the halved cherry tomatoes on a baking tray or dish, drizzle with a little olive oil, sprinkle with salt and Italian seasoning, then toss to coat. Roast in the oven for 25-30 minutes until soft and slightly caramelized.
- Prepare Aromatics: While 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.
- Sauté Onion and Garlic: Add the diced onion to the hot skillet and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Combine Ingredients: Add the roasted tomatoes, harissa paste, smoked paprika, ground cumin, garlic powder, nutritional yeast (if using), drained chickpeas, salt, and black pepper to the skillet. Stir everything well to combine and cook for 1-2 minutes to blend flavors.
- Simmer with Coconut Milk: Pour in the canned coconut milk and stir well to incorporate. Bring the mixture to a gentle simmer and cook over medium-low heat until the sauce thickens slightly, stirring occasionally to prevent sticking.
- Add Greens and Finish Cooking: Stir in the spinach or kale and continue to simmer for about 2 minutes, or until the greens have wilted.
- Serve: Remove the skillet from heat. Serve the creamy harissa chickpeas hot, drizzled with a swirl of coconut milk on top for extra creaminess and presentation. Enjoy your meal!
Notes
- Roasting the cherry tomatoes enhances their flavor and depth in the dish, but you can use canned tomatoes if short on time.
- Harissa paste varies in heat level; adjust quantity depending on your spice preference.
- Nutritional yeast is optional but adds a cheesy, savory note and boosts the nutritional profile.
- Substitute kale for spinach if preferred or based on availability.
- This dish is naturally vegan and gluten-free.
Keywords: harissa chickpeas, creamy chickpeas, vegan chickpea recipe, harissa recipe, coconut milk chickpeas, Mediterranean vegan dish
