A creamy, spiced one-pan dish featuring chickpeas simmered in harissa and coconut milk with fresh spinach. Perfect for an easy weeknight dinner.

middle eastern

Nutrition

Provides plant-based protein from chickpeas, healthy fats from coconut milk and olive oil, and essential vitamins and minerals from spinach.

Calories	420 kcal
Energy	1758 kJ
Protein	14 g
Total Fat	24 g
Saturated Fat	18 g
Trans Fat	0 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	4 g
Cholesterol	0 mg
Carbohydrate	38 g
Sugars	8 g
Dietary Fibre	12 g
Sodium	600 mg

*per serving

VeganVegetarianGluten FreeDairy FreeNut FreePeanut FreeEgg FreeSoy FreeShellfish FreeHigh ProteinHigh FibreNutritious

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnerlunchveganvegetarianmeal prepmain courseone potquick & easystovetop

One-Pan Creamy Harissa Chickpeas

Delish (Taylor Ann Spencer)

4

Name: One-Pan Creamy Harissa Chickpeas — Tasty Bites
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoon Extra-virgin Olive Oil; 0.5 Yellow Onion (finely chopped); 1 teaspoon Kosher Salt (or more, divided); 3 Garlic Cloves (finely chopped); 0.25 - 0.333 cup Harissa Sauce (according to heat preference); 0.25 cup Tomato Paste; 2 can Chickpeas (14.5-oz., drained, rinsed); 0.25 teaspoon Baking Soda; 1 can Coconut Milk (14.5-oz., unsweetened, full-fat, well shaken); 4 ounce Baby Spinach (about 4 cups); Pita (for serving, optional)

servings

0

per serve

0

minutes

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Ingredients

2 tablespoon Extra-virgin Olive Oil

0.5 Yellow Onion finely chopped

1 teaspoon Kosher Salt or more, divided

3 Garlic Cloves finely chopped

0.25 - 0.333 cup Harissa Sauce according to heat preference

0.25 cup Tomato Paste

2 can Chickpeas 14.5-oz., drained, rinsed

0.25 teaspoon Baking Soda

1 can Coconut Milk 14.5-oz., unsweetened, full-fat, well shaken

4 ounce Baby Spinach about 4 cups

Pita for serving, optional

Equipment

Can Opener

Wooden spoon

Colander

Large skillet

Knife

Cutting board

Instructions

In a large skillet over medium heat, heat oil. Add onion; season with 1/2 tsp. salt. Cook, stirring occasionally, until softened and translucent, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more.

Add harissa and tomato paste and cook, stirring constantly, until darkened and starting to stick to bottom of skillet pan, 3 to 4 minutes. Add chickpeas and baking soda; season with 1/2 tsp. salt and toss until combined.

Add coconut milk and bring to a simmer. Cook, stirring occasionally and adjusting heat as needed to maintain a low simmer, until slightly reduced, 3 to 4 minutes. Stir in spinach until wilted, about 1 minute more; season with salt, if needed.

Serve warm with pita, if desired.