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Chickpeas in a creamy red sauce topped with cilantro in a black cast-iron skillet.
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10-Minute Harissa Chickpeas

These spicy, smokey, and creamy harissa chickpeas with tahini are made with pantry ingredients only for a quick vegan meal. You can eat them with toasted bread or as part of a grain bowl or a meal.
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Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Author: Eloïse

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
 

  • Rinsed chickpeas in a beige colander.
    Chickpeas: Drain and rinse the chickpeas.
  • Roasted garlic and red harissa paste in a black cast-iron skillet.
    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.
  • Roasted chickpeas in a harissa sauce in a black cast-iron skillet.
    Sauté: Reduce the heat to medium and add the rinsed chickpeas to the pan. Sauté for 2 minutes.
  • Chickpeas in a creamy red sauce in a black cast-iron skillet.
    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.
  • Baked sweet potato filled with red harissa spiced chickpeas and drizzled with a white sauce.
    Serve the chickpeas with toasted bread, cooked rice, or roasted sweet potatoes.

Nutrition

Calories: 275kcal | Carbohydrates: 34g | Protein: 12g | Fat: 12g | Saturated Fat: 1g | Fiber: 10g | Sugar: 3g
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