A 10-minute plant-based meal sounds too good to be true? Not if you're using the right shortcuts. These harissa chickpeas made with canned chickpeas and crushed tomatoes are spicy, garlicky, creamy, and quick to make. You can eat them with toasted bread, cooked rice, or roasted sweet potatoes.
SOS meals
Pantry meals are lifesavers when the fridge is empty, and these harissa chickpeas are a perfect example of a quick, satisfying option. It's a 1-pan meal made entirely from pantry staples that comes together in less than 15 minutes—just like my popular lemon spinach butter beans.
Plant-based protein sources
I love that these harissa chickpeas combine 2 different types of plant-based protein, namely canned chickpeas and tahini. For more information on plant-based protein sources, you can check out my comprehensive plant-based protein guide.
Key ingredients and substitutions
- Canned chickpeas: For a quick and easy option that only requires draining and rinsing in terms of preparation. This recipe works well with white beans (e.g. butter beans, cannellini beans), too
- Garlic cloves: For a boost of garlic.
- Harissa paste: You may have to try different harissa pastes until you find one you like. They vary largely in terms of flavor and heat. If you don't like it spicy or are making it for kids, you can replace the harissa with tomato paste.
- Tahini: For a creamier sauce! It's a great alternative to coconut milk that still adds creaminess without the coconut taste. I use it in many recipes such as this cherry tomato pasta or this red pepper stew.
- Water: Tahini will slightly thicken the sauce, hence why you want to add a little bit of water to thin it out.
- Lemon juice: It doesn't taste like lemon but brightens up the flavors of the chickpeas.
- Smoked paprika: For a smokey aroma that adds depth to the chickpeas. Alternatively, you can use canned fire-roasted tomatoes instead of diced tomatoes and leave out the paprika.
Elo's tips
- Just a hint of garlic: If you don't want to add 3 whole garlic cloves, you can roughly crush them with a knife, infuse them in the olive oil, then remove them before adding the harissa paste. This will add a hint of garlic without the garlic breath.
- Stir in some greens for an extra serving of veggies. Baby spinach is great. You can add it to the pan with the chickpeas. Stir until wilted before adding the tomatoes and tahini.
Step-by-step instructions
- Step 1: Drain and rinse the canned chickpeas in a colander.
- Step 2: Sauté the garlic and harissa pasta. Heat a large pan or skillet with olive oil. Add the grated garlic to the pan and stir for 1 minute over medium-high heat until fragrant. This will infuse the oil with the garlic flavor. Once the garlic starts to turn golden, add in the harissa paste. Fry the harissa paste over medium heat to develop its aromas.
- Step 3: Add in the chickpeas. Sauté them in the garlic-harissa mixture for 2-3 minutes.
- Step 4:Stir in the tomatoes and tahini. Add a little water and lemon juice to the pan and stir until a creamy sauce forms. Season with salt and smoked paprika. Let it thicken for 2 more minutes.
Storage and reheating tips
You can store the harissa chickpeas in an airtight container in the refrigerator for 4 days.
They are great for meal prepping as part of a grain bowl or a dinner.
To reheat them, add them to a saucepan with a splash of water and stir over medium heat until warm and creamy.
Serving suggestion
Unconventional but delicious: I love these harissa chickpeas on toast with soukraut (fermented cabbage). The tangy and spicy combo of sauerkraut and harissa is very surprising but works incredibly well.
For an easy dinner, stuff a roasted sweet potato with harissa chickpeas. Simply prick a sweet potato with a fork and roast it whole in the oven at 400°F (200°C) for 40-50 minutes depending on its size. My tip is to top it with crispy onions.
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The recipe
10-Minute Harissa Chickpeas
Ingredients
- 2 garlic cloves
- 1 tablespoon olive oil
- 28 oz (800 g) canned chickpeas
- 14 oz (400 g) canned diced tomatoes
- 1-3 teaspoons harissa the heat varies strongly between brands
- 2 tablespoons tahini
- ¼ cup (60 ml) water
- 2 tablespoons lemon juice
- ¼ teaspoon smoked paprika
- ¼ teaspoon fine sea salt
Instructions
Chickpeas: Drain and rinse the chickpeas.
Garlic & harissa: Heat a large frying pan with olive oil and sauté the grated garlic over medium-high heat for 1 minute until fragrant. Add in the harissa pasta and stir continuously for another minute.
Sauté: Reduce the heat to medium and add the rinsed chickpeas to the pan. Sauté for 2 minutes.
Make the sauce: Pour in the diced tomatoes, tahini, water, lemon juice, and season with smoked paprika and salt. Let it cook for 5 minutes and stir until a sauce forms.
Serve the chickpeas with toasted bread, cooked rice, or roasted sweet potatoes.
Nutrition
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