Creamy Harissa Chickpeas with caramelized onions is a vegan, dairy-free dish that comes together in under 30 minutes with coconut milk and harissa seasoning. It's hearty, satisfying, and great to enjoy with rice, bread, or salad.
Harissa Chickpeas: ⭐️A Quick Look⭐️
What it is: A quick vegan Harissa Chickpeas with caramelized onions and coconut milk.
Time & Yield: 30 minutes, serves 4.
Taste & Texture: Coconut milk, spiced harissa, and tender chickpeas with rich, caramelized onions make a bold, comforting, creamy dish.
Recipe's Top Highlights: Quick 30-minute dinner, Creamy vegan comfort meal, Meal-prep-friendly.
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Why You'll Love This Harissa Chickpeas Recipe
I love how creamy and delicious these creamy harissa chickpeas are, and they're packed with bold flavors.
I like that this dish is light and vegan, yet still satisfying. If you enjoy North African flavors, the sauce really stands out, rich, spiced, and full of depth. I simply simmer it with a tomato base, add chickpeas, and it's ready to enjoy.
I keep it vegan by using coconut milk, which makes it creamy while still giving me a wholesome meal with vegan protein from chickpeas.
Ingredients & Substitutions
- Chickpeas: I've used canned chickpeas. Feel free to use home-cooked chickpeas too (soak the dried chickpeas overnight, then cook them until tender in an Instant Pot, slow cooker, or on the stovetop; see FAQ for instructions).
- Olive oil: You can swap it for avocado oil or another for another neutral-flavored cooking oil.
- Onion: I find red onions work best for that deep, sharp flavor, but you can swap them with yellow or sweet onions.
- Garlic: You can swap jarred garlic for fresh, but freshly minced garlic gives the best flavor.
- Harissa sauce/seasoning: You can use harissa paste or seasoning-this is the highlight of the recipe.
- Smoked Paprika: Swap in for cayenne pepper for heat.
- Crushed tomatoes: I used canned crushed tomatoes to keep this dish quick, but you can also use fresh tomatoes.
- Coconut milk: I wanted to keep this recipe vegan, so I used it for creaminess. You can also swap it with heavy cream, which makes it richer and more restaurant-style.
- Lemon juice: This adds a fresh, lemony brightness to the dish.
- Spinach: I added spinach for extra fiber and to make the dish more filling and balanced. You can also swap with kale.
Why I used Harissa Seasoning instead of paste
I like using harissa seasoning because it lasts much longer in the pantry and is easy to keep on hand.
Harissa paste, on the other hand, has a deeper, richer flavor. If you cook harissa-style or North African recipes often, the paste is a great option. Just keep in mind it needs to be refrigerated and used within a couple of months after opening.
How To Make Harissa Chickpeas
- Step 1. Heat olive oil in a skillet over medium heat. Add the chopped onion and cook for 5 minutes, until soft and lightly caramelized.
- Step 2. Stir in the garlic, harissa seasoning, cumin, and smoked paprika. Cook for about 1 minute until fragrant.
- Step 3. Pour in the crushed tomatoes.
- Step 4. And simmer for 5 minutes, or until slightly thickened.
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- Step 5. Stir in the drained chickpeas, spinach, salt, ground black pepper, lemon juice, and coconut milk.
- Step 6. In a low heat, cook for another 5 minutes, allowing them to soak up all the flavors.
♨️How To Adjust The Heat Level
These creamy harissa chickpeas have a medium level of heat, mainly coming from the harissa seasoning.
- To make them milder, use a milder harissa seasoning or simply reduce the amount, about half of what's recommended in this harissa chickpea recipe.
- For extra heat, increase the harissa seasoning and add red pepper flakes, fresh chili peppers, or cayenne pepper for a deeper heat.
How to use
My favorite way to enjoy this harissa chickpea is always served with naan bread.
- Serve it over rice or couscous, or enjoy it as a hot meal on its own.
- You can also use it as a filling for gyros or wraps, or as a side with roasted or baked potatoes. Add it to your salads, too.
The Leftovers & Meal Prep
Leftover caramelized onion harissa chickpeas can be stored in the refrigerator for up to three days or in the freezer for up to two months.
This recipe is also great for meal prep; store it in individual airtight containers for easy grab-and-go meals.
To reheat, warm it gently on the stove or in the microwave. Add a little water to loosen the texture if needed, and finish with a squeeze of lemon or a garnish of fresh cilantro to bring it back to life.
The Tip for Best Flavor: caramelized onions
The soul of these harissa chickpeas lies in the deep, rich sweetness from the caramelized onions. To achieve that signature mahogany color and concentrated taste, follow these key steps:
- Thin is In: Use a sharp knife to slice your onions as thinly as possible.
- Listen to the pan: Cook on medium heat and listen for a light sizzle. If the pan is quiet, the onions are likely steaming in their own moisture. If it gets too noisy, they may burn. Hence, adjust the heat accordingly.
- Movement: Stir frequently to distribute the heat.
Frequently Asked Questions
I used canned chickpeas for this recipe, but if you prefer homemade, soak dried chickpeas overnight (about 8 hours). Then cook them in the Instant Pot (about 12 minutes), in the slow cooker (on low for about 6 hours), or on the stovetop (simmer for 45-60 minutes) until soft and tender.
Yes, absolutely. You can add crumbled feta cheese on top for a creamy, salty finish.
If the sauce is too thick, add a little water to thin it. If it's too thin, let it cook for a few more minutes until it thickens to your preferred consistency.
📖 Recipe
Harissa Chickpeas
Ingredients
- 15 oz chickpeas cooked, drained, and rinsed(2 cans)
- 2 tablespoons olive oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 1½ teaspoons harissa seasoning adjust to taste
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 cup crushed tomatoes (canned/fresh)
- ½ cup coconut milk
- Salt to taste
- ½ teaspoon ground black pepper adjust to taste
- 1 tablespoon lemon juice
- ½ cup spinach (or kale)
Instructions
- Heat olive oil in a skillet over medium heat. Add the onion and cook for 5 minutes or until soft and lightly caramelized. Don't rush this step; this is where flavor starts.
- Stir in garlic, harissa seasoning, cumin, and smoked paprika. Cook for about 1 minute until fragrant.
- Pour in crushed tomatoes. Stir and let it simmer for 5 minutes so it thickens slightly.
- Stir in the chickpeas, coconut milk, lemon juice, salt, ground black pepper, and spinach. Stir gently, then cook on low heat for 5 minutes so they soak up the flavor.
- Enjoy with naan bread or rice.
Notes
- You can use canned or home-cooked chickpeas, swap coconut milk for heavy cream for a richer version, and use either harissa seasoning or paste, depending on what you have.
- Adjust the heat easily: use less harissa for a milder dish, or add red pepper flakes, cayenne, or fresh chilies for extra spice.
- For the best flavor, cook the onions until lightly caramelized: this builds the rich base of the dish.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months; great for meal prep in individual portions.
- Reheat gently on the stove or microwave, add a splash of water if needed, and finish with lemon juice or fresh herbs to refresh the flavors.
Nutrition
Additional Info
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