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Harissa Chickpeas with Coconut Milk

Harissa Chickpeas with Coconut Milk
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Harissa Chickpeas with Coconut Milk is a vibrant and comforting plant-based dish combining the smoky spice of harissa paste with creamy coconut milk. This easy-to-make recipe features chickpeas simmered in a fragrant sauce of aromatics, warm spices, and vegetable broth, finished with fresh lemon juice and herbs. Perfect for vegan, gluten-free diets, and customizable to your taste, it makes a nourishing and bold-flavored meal.

Ingredients

Scale

Main Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 tablespoons harissa paste (adjust to taste)
  • 2 cans (15 oz each) chickpeas, rinsed and drained
  • 1 can (14 oz) coconut milk (full-fat preferred)
  • 1 cup vegetable broth
  • 1 tablespoon fresh lemon juice

Optional Garnishes and Add-ins

  • Chopped fresh cilantro or parsley
  • Chopped spinach, bell peppers, or zucchini (for added veggies)
  • Cooked lentils, tofu cubes, or tempeh (for extra protein)
  • Toasted almonds or pumpkin seeds (for nutty crunch)
  • Dollop of yogurt or squeeze of lime (for serving)

Instructions

  1. Prepare the aromatics: Heat olive oil in a large skillet or saucepan over medium heat. Add finely chopped onions and minced garlic, sautéing for about 5 minutes until soft and fragrant, creating a flavorful base for the dish.
  2. Toast the spices: Sprinkle ground cumin and smoked paprika into the pan. Cook for 1 minute, stirring constantly to release the spices’ aroma and deepen their flavor.
  3. Add harissa paste and chickpeas: Stir in the harissa paste, coating the onion and spices evenly. Then add the rinsed chickpeas and mix well to distribute the heat and spice throughout.
  4. Pour in coconut milk and broth: Add the coconut milk and vegetable broth to the pan. Bring the mixture to a gentle simmer, allowing it to cook for 10-15 minutes until the sauce thickens slightly and flavors meld together.
  5. Finish with lemon juice and herbs: Remove from heat and stir in fresh lemon juice to brighten the flavors. Garnish with chopped cilantro or parsley before serving for freshness and color.

Notes

  • Use a high-quality harissa paste or make your own to achieve the best flavor.
  • Always rinse canned chickpeas to reduce excess sodium and improve texture.
  • Simmer gently without boiling vigorously to keep the coconut milk smooth and silky.
  • Adjust the amount of harissa paste gradually to control the spice level according to your preference.
  • Do not skip the lemon juice; it adds a vital zing that balances rich and creamy flavors.

Nutrition

Keywords: harissa chickpeas, coconut milk curry, vegan chickpea recipe, plant-based dinner, spicy chickpeas, gluten free curry, easy vegan meal

Find it online: https://gourmetglazing.com/harissa-chickpeas-with-coconut-milk/