This Harissa Chickpeas dish is one of those weeknight winners that feels both indulgent and wholesome. I first stumbled on this combination when I wanted something fast, warming, and pantry-forward on a chilly evening; the deep, smoky heat of harissa paired with coconut cream and caramelized onions completely transformed a humble can of chickpeas into something memorable. The texture is a lovely balance: the chickpeas hold their shape and give a satisfying bite, the sauce is velvety, and the greens add a tender, slightly leafy contrast that brightens each spoonful.

What makes this so special at my house is how easy it is to customize—swap greens, dial the heat, or serve it over rice or rustic bread—and it still tastes like a meal you’d order at a cafe. I often make a double batch and find everyone reaching for seconds; it’s the kind of recipe that turns pantry staples into something worthy of guests, yet remains simple enough for a busy weeknight.

Ingredients

• Oil (2 teaspoons): Use a neutral oil like avocado or light olive oil so the harissa and caramelized onions shine; the oil helps the onions brown evenly without smoking.
• Onion (1 medium, thinly sliced, about 1 1/2 cups): Sweet yellow or white onions work best for caramelization—slice thin and cook low and slow until golden for the most depth.
• Balsamic vinegar (1 teaspoon): A splash lifts the onions with a touch of sweetness and acidity; use a decent-quality balsamic for the best flavor.
• Salt (1/2 teaspoon, divided): Kosher or sea salt is recommended; add a small pinch early to help the onions soften and adjust later to taste.
• Garlic (1 tablespoon garlic paste or 4 cloves minced): Fresh garlic gives bright aromatic heat—garlic paste is convenient and blends into the sauce beautifully.
• Smoked paprika (1 teaspoon): Adds smoky warmth; use Spanish pimentón if available for authenticity.
• Harissa paste (2 tablespoons): The star spice—adjust to taste. For milder heat, start with 1 tablespoon and add more as desired.
• Dried oregano (1/2 teaspoon): Provides an herbal backbone; thyme can substitute if preferred.
• Greens (2 cups chopped fresh): Swiss chard, spinach, or mustard greens—packed into the cup measure—add color, vitamins, and a tender contrast to the chickpeas.
• Chickpeas (15-oz can, drained, or 1 1/2 cups cooked): Canned chickpeas are convenient; rinse and drain well so they pick up the sauce better.
• Full-fat coconut milk (1 cup): Use canned coconut milk or cream for the creamiest texture. For a lighter sauce, use 1 to 1 1/2 cups of unsweetened cashew or oat milk.
• Finish (lemon juice, cilantro, black pepper): A squeeze of lemon and fresh herbs at the end lift the whole dish; black pepper adds a final bite.

Instructions

Caramelize the onions: Heat a large skillet over medium heat and add 2 teaspoons of oil. When the oil shimmers, add the thinly sliced onion and 1/4 teaspoon salt to help draw out moisture. Stir occasionally and if the pan looks dry, add 1 to 2 teaspoons of water so the onions brown evenly without burning. Cook about 7–9 minutes until translucent with golden edges. Add 1 teaspoon balsamic vinegar and continue cooking 3–4 minutes to deepen the sweetness and deglaze the pan. Build the flavor: Add 1 tablespoon garlic paste (or 4 minced cloves), 1 teaspoon smoked paprika, 2 tablespoons harissa paste, and 1/2 teaspoon dried oregano. Stir constantly for about 1 minute so the garlic cooks but doesn’t burn; you want the spices to bloom in the hot oil, releasing aroma and color. Incorporate greens and chickpeas: Stir in 2 packed cups of chopped greens along with the remaining 1/4 teaspoon salt and the drained chickpeas. Pour in 1 cup full-fat coconut milk and mix thoroughly so every chickpea is coated. Partially cover the skillet and let it simmer gently for 8–10 minutes to allow flavors to meld and the greens to wilt. Adjust and finish: Taste and adjust for salt, acidity, and heat. If you prefer a thinner sauce, add an extra 1/4–1/2 cup non-dairy milk; for thicker sauce, stir in 1–2 tablespoons of non-dairy yogurt or sour cream. Finish with a generous squeeze of lemon juice, a grind of black pepper, and chopped cilantro. Let it simmer 1–2 minutes more until the sauce clings to the chickpeas, then remove from heat.

Storage Tips

Store cooled portions in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze in meal-sized portions for up to 3 months; use freezer-safe containers or heavy-duty freezer bags and press out excess air. To reheat, thaw overnight in the refrigerator, then warm gently in a skillet over low heat with a splash of water or nondairy milk to revive the sauce. Avoid microwaving from frozen as it heats unevenly; a gentle stovetop reheat preserves texture and flavor better. Look for bright green color in the greens and a glossy sauce as indicators of freshness on reheating.

Ingredient Substitutions

If you want less spice, reduce harissa to 1 tablespoon and swap smoked paprika for sweet paprika—add a tablespoon of tomato paste and some chopped red bell pepper to add body and sweetness. For a cream alternative, use 1 to 1 1/2 cups cashew or oat milk; for thicker texture, blend 1/4 cup silken tofu with 3/4 cup water and use in place of coconut milk. Swap chickpeas for cannellini beans for a milder, creamier bite. If avoiding coconut entirely, choose blended tofu or a creamy cashew base to maintain richness.

Serving Suggestions

This is excellent over steamed basmati rice, fluffy couscous, or served with warm flatbread for scooping. For brunch or a heartier lunch, pile it onto toasted sourdough or garlic bread and top with extra lemon and chopped herbs. Add a dollop of nondairy yogurt or tahini for extra creaminess and visual contrast. Pair with a simple cucumber salad or pickled onions to cut through the richness, and serve with a bright, acidic beverage like sparkling water with lemon or a crisp white wine for dinner guests.

Cultural Background

Harissa originates from North Africa, particularly Tunisia, and is a vibrant paste of chiles, garlic, and spices used to flavor stews, meats, and vegetables. While this preparation is plant-based and adapted for pantry cooking, it borrows the bold spice profile of traditional North African cuisine—smoky, peppery, and aromatic. The use of chickpeas is common across Mediterranean and North African kitchens; pairing them with preserved chiles and cream creates a fusion that honors those flavors while remaining accessible to modern, global palates.

Seasonal Adaptations

In spring and summer, use fresh tender spinach or baby kale for a lighter touch and serve at room temperature for a warm-weather bowl. In fall and winter, choose heartier swiss chard or mustard greens and add roasted root vegetables like sweet potatoes or turnips to make the dish more substantial. For holidays, increase the spice and serve alongside roasted vegetables and warm flatbreads for communal eating. Garnish with pomegranate seeds in winter for a festive pop of color and acid.

Meal Prep Tips

Prepare the caramelized onions and spice base in advance and store refrigerated for up to 3 days—this saves 10–12 minutes when assembling a meal. Pre-chop greens and measure spices into small containers for quick assembly. Cook a double batch of chickpeas and freeze in single-serving portions for fast dinners. When packing lunches, store lemon wedges separately to squeeze just before serving so the flavors remain bright.

Bring this to your table and you’ll find it’s one of those recipes that feels like home immediately—warm, bold, and generous. Make it your own with the swaps and tips above, and enjoy sharing it with friends and family.