*This post may contain affiliate links. Read more »
This harissa chickpeas recipe is proof that even the saddest cobweb-covered can in your pantry can (see what I did there?) still live its best life. With a little fried onions, garlic, coconut milk, harissa, and a handful of spinach, it feels like it straight-up self-care. 100% vegan, absurdly-flavorful, and in your bowl in 25 minutes, all in one pan, and way too yummy and nourishing for how dang easy it is.
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cinnamon Snail.
You get jammy cherry tomatoes, garlicky chickpeas, and a swirl of lemony harissa all cozied up in a sauce you’ll wanna mop up with whatever crusty bread situation you’ve got nearby—bolani, Moroccan msemen, or Kerala parotta. A dollop of the optional herbed yogurt on top gives it that “okayyyy now we’re talkin’” energy.
Let’s fire it up and make somethin’ that makes you rip off all of your clothes and yell (like, uh, in a good way)…
Jump to:
🥰Why you’ll adore this harissa chickpeas recipe
✊ Vegan AF & GF: Like the rest of my vegan Middle Eastern recipes, this one is made without dairy, cholesterol, or avoidable cruelty to animals. Fits right in with the kind of gluten-free recipes you’ll actually wanna make again, too.
⏱️ One Pan, 25 Minutes: You’ll barely have time to steam up some fluffy rice before this thing’s done. No roasting, no blending, just one pan and a spoon.
🛒 No Wild Goose Chases: Everything in this dish can be found at a halfway-decent grocery store or already living in your pantry—no specialty store safari required.
✅ Tested and Approved Worldwide: Like all of my vegan recipes, this humble chickpea goodness got passed around my crew of hundreds of recipe testers.
🤘Learn to make killer vegan Middle Eastern food
This guide to my most popular plant-based Middle Eastern recipes is 100% FREE, & you'll love the actual heck out of it 🥰
🫕Harissa chickpeas ingredients
Cumin Seeds
While you can def. use any old cumin seeds you have on hand, I’m ride-or-die for Burlap & Barrel’s wild mountain cumin. These slender, aromatic lil’ guys don’t even play. I throw them in homemade baharat and madras curry powder too.
Get my fave cumin seeds for free!
Using this link, add the wild mountain cumin to your cart, spend at least $15 on some of the other absurdly good spices from Burlap & Barrel (they all seriously slap) and the bottle of this bangin' wild mountain cumin becomes FREE, and you will love it so much.
Kashmiri Red Chili Powder
Bright red, not and surprisingly not too fiery at all—this Indian chili powder’s what gives dishes like chana masala, aloo gobi, and vegan tikka masala their signature color and that mellow, steady heat. It’s more about depth than burn. Can’t track it down? Paprika will get you close enough for sure. You can also add a pinch of cayenne pepper for extra heat.
Harissa
Harissa is a spicy chili paste from North Africa that brings bold, smoky heat and deep flavor, making everything it touches slap harder. Shatta sauce can be used instead if you want the chickpeas to be wayyyy spicier. You can also swap in chili garlic sauce if that’s what you’ve got—it hits super-differently, but still absolutely yummy.
Greens
My fave is to use mature bunched spinach for this. Avoid using boxed pre-washed baby spinach, which tends to completely wither down to nothing and gets kinda slimy when it’s cooked.
Not into spinach? Kale, collards, or Swiss chard work great in the recipe, too. Adding fresh herbs like fresh parsley or fresh mint at the end brightens the dish considerably.
Chickpeas
I recommend using non-BPA canned chickpeas, but if you're cooking dried chickpeas, here's the deal: soak them overnight in plenty of water, then drain and rinse. To cook, just simmer them in fresh water for about 45 minutes to an hour, or until they’re tender. Make sure to rinse them throughly to get rid of all of the cooking water, as it contains some of the enzymes that can make beans a legumes gassy for some folks.
Coconut Milk
Full-fat coconut milk is the way to go for maximum richness, and to take full advantage of its ability to mellow and balance out the spices.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Chana Saag
Chana saag is a North Indian classic brings together chickpeas, a spiced tomato-onion gravy, and oodles (is that a thing people even say? Nah?) OK then, tons of tender spinach, all tied together with a handful of bold spices. It's hearty, comforting, and just heavenly—especially over vegan biryani or Indonesian coconut rice.
Sukha Kala Chana
In sukha kala chana, black chickpeas are cooked in a spiced tomato base with herbs. Its actually one of my completely sattvic recipes, in case you are someone who doesn’t mess with onions and garlic.
📖 How to make harissa chickpeas
Nail these vegan chickpeas on your first shot by following these step-by-step photos with helpful tips. Or scroll down to the bottom of this page for the easy-to-print recipe card.
Step One
It’s Shallot to Take In:
Heat the olive oil in a large skillet over medium heat. After 90 seconds, once the oil’s hot, add the shallots. Cook for 4–5 minutes, stirring occasionally, until they soften and become translucent.
Step Two
Sautébraham Lincoln:
Push the shallots to one side and add the cumin seeds, ground coriander, and chili powder to the open space in the pan. Stir occasionally and cook for just about 1 minute until the spices are aromatic.
Step Three
Attack of the Killer Tomatoes:
Add the cherry tomatoes, minced garlic, harissa, and lemon juice. Sauté for 4–5 minutes, stirring occasionally, until the tomatoes start to shrivel and release their juices.
✅ Use a nonreactive pan. Cast iron can interact with the acids of the tomatoes and make the chickpeas taste kinda metallic.
Step Four
Wilt the Real Slim Shady Please Stand Up:
Add the spinach, chickpeas, coconut milk, and salt. Simmer over medium-low heat for 6–8 minutes, stirring occasionally, until the chickpeas are heated through and the sauce thickens slightly. Taste and tweak the seasoning as needed.
Step Five
More Herb Than a Cyprus Hill Concert:
For the optional herbed yogurt topping, whisk together the plant-based yogurt, tahini, lemon juice, dill, parsley, and salt in a small bowl until smooth.
Step Six
Dressed to Impress:
Serve the dish warm, topped with the herbed yogurt (if using) and garnish with parsley, mint, and/or dill sprigs.
💡Serving Ideas
Serve these chickpeas over brown rice, coconut jasmine rice, Turkish kisir or bulgur pilavi, Indonesian turmeric rice, nasi minyak, or even taboule.
Warm, fluffy kuboos (whole wheat Arab pita bread) are kinda non-negotiable—you’ll want them to mop up that spicy coconut sauce (because licking the bowl isn’t the best dinner party look).
Want more protein in your life because you are a wild muscle man who punches holes through brick walls? Vegan kofta, or vegan shawarma, is trying to contact you on your pager, begging for a dunk in the leftover herby yogurt sauce.
A side of acılı ezme (or gorgeous, autumnal cranberry ezme) and mutabal make for a super well-rounded meal.
Finish with a slice of vegan pistachio baklava or irmik helvasi.
👉Top tips
- Use Fresh Greens for Texture and Nutrition: Mature spianch, kale or Swiss chard are your best bets for cooking in these chickpeas—they stay sturdy enough through cooking. Frozen spinach? Totally fine to use, but make sure you thaw it and drain it first. You want the greens to add to the vibe, not drown it.
- Adjust Harissa Amount: Not all harissas are created equal—some are crazy hot, while others pack a more mellow, smoky spice. If you aren’t using one you made yourself, start with a little and adjust to taste so you don’t end up with a dish that’s too fiery. Better to add more than have to dial it back, right?
🤷♀️Recipe FAQs
For sure, you can ditch the oil. Just sauté the onions and garlic in some veggie broth or water. Keep an eye on them, and add a ‘lil more liquid if they start sticking. Just remember, most harissa’s got a bit of oil in it, so it won’t be totally oil-free, but it’s still a solid swap.
❄️ Refrigerating:
Let the harissa chickpeas cool to room temperature, then transfer them to a sealed glass or ceramic container. Pop them in the fridge, where they’ll stay delicious for up to 4 days. If you’ve made the herbed yogurt topping, store that separately so you can add it to the reheated chickpeas later on.
🧊 Freezing:
This dish actually freezes like a dream! Scoop the cooled chickpeas and sauce into a freezer-safe container, leaving a little room at the top for expansion. Freeze for up to 3 months. Pro tip: portion it out before freezing if you want grab-and-go meals later.
🌬️ Thawing:
Move the frozen container to the fridge and let it thaw overnight. If you're in a hurry, set the container in a bowl of warm (not hot) water for about 30 minutes, just until it loosens enough to transfer to a pan or microwave-safe dish.
🔥 Stovetop Reheating:
Pour the chickpeas and sauce into a skillet or saucepan and warm over medium heat, stirring occasionally, until heated through—about 5 to 8 minutes. If it’s thickened on you, splash in a bit of water or coconut milk to loosen things up.
⚡️ Microwave Reheating:
Scoop your portion into a microwave-safe bowl, cover with a microwave-safe lid or plate (no plastic, please), and heat on high for 90 seconds to 2 minutes. Give it a stir halfway through to make sure everything warms evenly. If needed, add a spoonful of water or coconut milk to keep it saucy.
✌️You'll love these vegan Middle Eastern recipes too:
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cinnamon Snail.
Learn the secrets to perfect falafel in this fun cooking class with Chef Adam Sobel!
Harissa Chickpeas
Equipment
Ingredients
- 2 teaspoons olive oil
- 1 cup shallots or red onions, thinly sliced
- ½ teaspoon cumin seeds
- ½ teaspoon ground coriander
- 1 teaspoon Kashmiri red chili powder or smoked paprika
- 1 ½ cups cherry tomatoes halved
- 2 teaspoons garlic minced
- 4 teaspoons harissa
- 2 teaspoons lemon juice
- 2 cups bunched spinach washed and roughly chopped
- 15 ounce. Canned chickpeas drained (about 1 ¼ cup cooked chickpeas)
- ¾ cup coconut milk full fat
- ½ teaspoon salt or to taste (depending on the saltiness of your harissa)
Optional Herbed Yogurt Topping:
- ⅓ cup unsweetened plant-based yogurt
- 1 tablespoon tahini paste
- 2 teaspoons lemon juice
- 1 tablespoon dill minced
- 2 teaspoons parsley minced
- ¼ teaspoon salt
Optional Garnishes:
- Parsley leaves
- Mint Leaves
- Dill Sprigs
Instructions
- Heat the olive oil in a large skillet over medium heat. After 90 seconds, when the oil is hot, add the shallots and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
- Push the sautéed onions to one side of the pan, and ddd the cumin seeds, ground coriander and chili powder directly to the open surface on the pan. Cook for 1 minute, stirring once or twice, until aromatic.
- Add the cherry tomatoes, minced garlic, harissa and lemon juice and sauté for 4–5 minutes, stirring occasionally, until the tomatoes shrivel and begin to release their juices.
- Add the spinach, chickpeas, coconut milk and salt. Simmer over medium-low heat for 6–8 minutes, stirring occasionally, until the chickpeas are heated through and the sauce has slightly thickened. Taste and adjust seasoning as needed.
- To prepare the optional herbed yogurt topping, whisk together the plant-based yogurt, tahini, lemon juice, dill, parsley, and salt in a small bowl until smooth.
- Serve warm, topped with the herbed yogurt if using, and garnish with parsley leaves, mint leaves, or dill sprigs as desired.
Notes
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cinnamon Snail.
Liane says
This came together so quickly and was super tasty!!! Just the right amount of smoky, spicy flavor from the harissa and spices. The bowl had a great balance of textures and flavors, with greens, creamy tahini drizzle, and a touch of citrus that tied everything together beautifully. It was hearty, satisfying, and left me feeling energized without being too heavy. I’ll definitely be making this again—it's a flavorful, nourishing option that's anything but boring!
Susan Brackett says
This came out really good and had approval from meat eaters too. Normally when I make something they try to add meat to it, but this time they didn’t and still enjoyed it.
I followed the recipe exactly and made the yogurt sauce. I used Trader Joe’s harissa for the sauce, since I was short on time. I also used Burlap and Barrel spices for all, including Wild Mountain Cumin and Kashmiri red chili. I recommend and on the plus side it was quick and easy.
Meg says
This is yet another taste thrill. So so so so easy and unbelievable flavours. New, interesting flavours. The yoghurt sauce was totally yumski—and really melded with the chickpea flavours. This is going on my rotation menu… loved it. Thank you Chef Adam