Creamy Harissa Chickpeas (Print Version)
# Ingredients:
01 -
330g cherry tomatoes, halved
02 -
1½ tablespoons olive oil, divided
03 -
Salt to taste
04 -
Black pepper to taste
05 -
Italian seasoning to taste
06 -
1 medium onion, diced
07 -
4 cloves garlic, minced
08 -
2 tablespoons harissa paste
09 -
½ teaspoon smoked paprika
10 -
½ teaspoon ground cumin
11 -
½ teaspoon garlic powder
12 -
2-3 tablespoons nutritional yeast (optional)
13 -
1 can (425g) chickpeas, drained
14 -
240ml canned coconut milk, plus extra for garnish
15 -
60g fresh spinach or kale
# Instructions:
01 -
Spread halved cherry tomatoes on a baking tray, drizzle with a portion of olive oil, sprinkle with salt and Italian seasoning. Toss well, then roast in a preheated oven at 180°C for 25-30 minutes.
02 -
While tomatoes roast, peel and dice the onion, mince the garlic, and heat the remaining olive oil in a large, heavy-based skillet over medium heat.
03 -
Once oil is hot, sauté the onion for 3-4 minutes until translucent, then add the garlic and cook for an additional minute, stirring occasionally.
04 -
Add the roasted tomatoes, harissa paste, smoked paprika, cumin, garlic powder, and chickpeas to the skillet. Stir well to combine all ingredients.
05 -
Cook for 1-2 minutes to blend flavors, then stir in the canned coconut milk. Bring the mixture to a simmer and cook over medium-low heat until the sauce thickens.
06 -
Add the spinach or kale and simmer until wilted, about 2 minutes, stirring occasionally to incorporate into the sauce.
07 -
Remove from heat and serve in bowls, finishing with a decorative swirl of additional coconut milk.
# Notes:
01 -
For a quicker version, you can substitute roasted tomatoes with sun-dried tomatoes or fire-roasted canned tomatoes.
02 -
Harissa paste can be substituted with a mixture of tomato paste, chili flakes, cumin, and coriander if unavailable.