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Caramelized onion Harissa chickpeas is a super quick, one pan meal with lots of caramelized onions, greens, and chickpeas in a creamy, spicy sauce. Gluten-free soyfree nutfree

panful of harissa chickpeas after cooking with cilantro garnish and coconut cream swirl
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Harissa is the flavor base along with a little bit of coconut cream. For the greens, I used chard. You can use spinach, collard greens, amaranth leaves, mustard leaves, or any other leafy greens of choice.

I used chickpeas for the beans here, but this recipe is also great with white beans or butter beans or other beans or lentils. If you don’t like harissa or too much spice, you can change up the flavor profile and use tomato paste instead.

panful of harissa chickpeas after cooking but before stirring, so you can see the glaze on top

These are super versatile beans and can be served any which way over rice or with naan, flatbread, or crusty bread for dipping. You can even spoon them over baked potatoes! 

panful of harissa chickpeas after cooking with cilantro garnish

Why You’ll Love Harissa Chickpeas

  • creamy-spicy-saucy beans that you can serve in so many ways!
  • hearty, healthy, and filling
  • lots of options to change the flavor profile, including a less spicy option
  • naturally gluten-free, nut-free, and soy-free
close-up of a panful of harissa chickpeas after cooking with cilantro garnish and coconut cream swirl

More Ways to Use Harissa

Harissa Chickpeas

4.97 from 31 votes
By: Vegan Richa
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4
Course: Main
Cuisine: African Inspired
Harissa chickpeas is a super quick, one pan meal with lots of caramelized onions, greens, and chickpeas in a creamy, spicy sauce.
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Ingredients 
 

  • 2 teaspoons oil
  • 1 medium onion, thinly sliced, or about 1 1/2 cups
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon salt, or more to taste, divided
  • 1 tablespoon garlic paste, or 4 cloves of garlic, minced
  • 1 teaspoon smoked paprika
  • 2 tablespoons harissa paste, , see note for less spice
  • 1/2 teaspoon dried oregano
  • 2 cups of chopped leafy greens of choice, such as Swiss chard, spinach, mustard greens, etc. This is measured with fresh greens packed really well, but you can use any amount of greens that you like.
  • 15 ounce can of chickpeas, drained or 1 1/2 cups cooked chickpeas or other white beans
  • 1 cup full fat coconut milk or coconut cream, Use the entire can if you like it more saucy.
  • lemon juice, cilantro, and black pepper, for garnish

Instructions 

  • Heat a large skillet over medium heat. Add the oil, and once it’s hot, add the onion and 1/4 teaspoon salt . Mix well to coat, and continue to cook, stirring occasionally. If the pan is drying out too much, add 2 to 3 teaspoons of water to help the pan conduct heat and for the onions to brown evenly, about 7 to 9 minutes. Then once the onions are translucent and starting to get golden on some outer edges, add the balsamic vinegar and mix well. Continue to cook for another 3 to 4 minutes.
  • Then add in the garlic, smoked paprika, harissa, and oregano, and mix really well. Cook for a minute, so that the garlic gets cooked. Then add in the chard, remaining salt, the chickpeas, and the coconut cream and mix really well. Partially cover the pan, and simmer for 8 to 10 minutes, then taste and adjust the flavor. If you want more sauce, you can add more nondairy milk. If you used full fat coconut milk, the sauce probably didn’t thicken as much, and if you want it to thicken even more, add in a tablespoon or two of non-dairy yogurt or sour cream. Add in a good squeeze of lemon juice and adjust salt and heat as needed.
  • Let everything simmer for another minute or two, if you want the sauce to thicken and glaze over the chickpeas. Switch off the heat and garnish with cilantro or parsley along with some black pepper and some more lemon juice. Serve with flatbread or rice or with some sourdough toast or garlic bread or whatever else that you like.

Video

Notes

This recipe is gluten free, nut free, and soy free.
Less Spicy: omit or reduce the harissa, use less of the smoked paprika, and add in a tablespoon of tomato paste and some chopped red bell pepper. Add in more of the oregano or use thyme.
Coconut milk substitute: You can use 1 to 1 1/2 cups of cashew milk or oat milk, or a mix of nondairy yogurt and nondairy milk for a thicker sauce. You can also use blended tofu in place of the coconut milk. To make the blended tofu, blend 1/4 cup of silken tofu or even firm tofu with 3/4 cup of water and use.

Nutrition

Calories: 253kcal, Carbohydrates: 23g, Protein: 8g, Fat: 16g, Saturated Fat: 10g, Sodium: 469mg, Potassium: 445mg, Fiber: 6g, Sugar: 3g, Vitamin A: 1419IU, Vitamin C: 10mg, Calcium: 77mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!
chickpeas, greens, coconut milk, and seasonings on a wooden cutting board

Ingredients and Substitutions

  • onion – Caramelized onion gives these harissa beans such a rich, deep flavor and texture!
  • balsamic vinegar – Brings out the sweetness of the caramelized onions and adds a nice tang.
  • garlic paste – Deepens the umami flavors.
  • dried spices – Smoked paprika brings out the harissa paste’s smokiness while oregano adds more earthy flavor.
  • harissa paste – This is the flavor base for the dish. If you want to make this with less spice, use tomato paste and roasted red bell pepper instead
  • leafy greens – I used Swiss chard, but you can use any leafy greens you like, such as collars, spinach, mustard greens, etc. You can also add more or less greens, to your preference.
  • chickpeas – Bring the protein! You can use white beans, if you prefer.
  • coconut milk or coconut cream – Makes these harissa chickpeas super saucy and offsets the heat from the harissa paste. Coconut cream will give you the thickest, richest sauce. You can use cashew or oat milk, a mix of non-dairy yogurt and non-dairy milk, or 1/4 cup tofu blended in 3/4 cups water instead, if you don’t want to use coconut.
  • garnishes – Lemon juice adds tang, cilantro adds zest and freshness, and black pepper bumps up the heat a bit more.
bite-sized pieces of Swiss chard in a glass bowl

Tips

  • Browning the onions well is key to this recipe, so take your time here! If the pan starts to get dry while you’re cooking, add a splash of water. This will help the onions brown more quickly and evenly.
  • For a similar dish with less heat, omit the harissa, reduce the amount of smoked paprika and use tomato paste and sliced bell pepper instead. You’ll also want to add more oregano to make up for the flavor your lose by omitting the harissa.

How to Make Harissa Chickpeas

Heat a large skillet over medium heat. Add the oil, and once it’s hot, add the onion and 1/4 teaspoon salt. Mix well to coat, and continue to cook, stirring occasionally.

adding sliced red onion to the frying pan

If the pan is drying out too much, add two to three teaspoons of water to help the pan conduct heat and for the onions to brown evenly. seven to nine minutes.

red onion when it's done cooking

Then, once the onions are translucent and starting to get golden on some outer edges, add the balsamic vinegar and mix well. Continue to cook for another three to four minutes.

Add in the garlic, smoked paprika, harissa, and oregano, and mix really well. Cook for a minute, so that the garlic gets cooked.

adding harissa and other spices to the frying pan
onion-harissa mixture in the pan, after cooking

Now, add in the chard, remaining salt, the chickpeas, and the coconut cream and mix really well.

adding Swiss chard and chickpeas to the pan of harissa onions
adding coconut cream to the harissa-chickpea mixture
cooking down the greens in the pan of chickpeas

Partially cover the pan, and simmer for eight to 10 minutes, then taste and adjust the flavor.

Swiss chard and chickpeas in the pan of harissa sauce, after cooking

If you want more sauce, you can add more nondairy milk. If you used full fat coconut milk, the sauce probably didn’t thicken as much, and if you want it to thicken even more, add in a tablespoon or two of non-dairy yogurt or sour cream.

Add in a good squeeze of lemon juice and adjust salt and heat as needed.

Let everything simmer for another minute or two, if you want the sauce to thicken and glaze over the chickpeas. Switch off the heat and garnish with cilantro or parsley along with some black pepper and some more lemon juice.

panful of harissa chickpeas after cooking with a glazed top

Serve with flatbread or rice or with some sourdough toast or garlic bread or whatever else that you like.

dipping naan into a panful of harissa chickpeas, pieces of caramelized onion hanging off of the edge of the naan

Frequently Asked Questions

What is harissa?

Harissa is a spicy chili paste from Mahgreb in Northwest Africa. It’s made with a mix of hot and sweet red peppers, herbs, garlic, spices, and oil.

What is rose harissa?

Rose harissa is harissa paste with rose petals in it.

What can I use harissa for?

Use it anywhere you want to add a spicy-sweet-smoky flavor to sauces, soups, stews, and other dishes!

Is this recipe allergy-friendly?

This recipe is gluten free, nut free, and soy free. 

What can I use instead of coconut milk?

You can use cashew or oat milk, or a mix of non-dairy yogurt and non-dairy milk, or 1/4 cup tofu blended in 3/4 cups water instead.

Can I use harissa spice blend?

Yes use a tablespoon of the blend and add in 1 tablespoon tomato paste and half cup chopped roasted bell pepper.

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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4.97 from 31 votes (5 ratings without comment)

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59 Comments

  1. Madison says:

    5 stars
    My partner and I eat this every week! We add some paneer to it too, and it cannot be beat!

    1. Vegan Richa Support says:

      Yay! So glad you liked it.

  2. Julia says:

    5 stars
    My family LOVED this recipe. And it truly is easy. We served it with the Trader Joe’s scallion pancakes (vegan!) and adults & kid alike ate it up.
    It’s officially earned a spot in our rotation!

    1. Vegan Richa Support says:

      Awesome! Thank you for sharing!

  3. Sue Kuchinsky says:

    5 stars
    This was nice and easy to make. I did not use the coconut milk but subbed the tofu cream she talks about. This has great flavor! Love Richa’s recipes!!

    1. Vegan Richa Support says:

      Awesome!

  4. Chris says:

    5 stars
    Hi Richa,

    Made this last night. Per someone else’s suggestion, I added a sweet potato, only 1 tbsp of the harissa and a can on lite coconut milk. Was off the hook delicious! Hubby and I ate it all, zero leftovers. Love, love, love your recipes!

    1. Vegan Richa Support says:

      Yay! So happy you liked it!

  5. Tovie says:

    5 stars
    This was really good. Will definitely make again. I did add a little brown sugar, as I usually do with curries, because I like just a little sweet.

    1. Vegan Richa Support says:

      Yay! Thanks for taking the time to comment.

  6. Mandy says:

    5 stars
    Really lovely, quick and simple to make. I added more harissa as we love spice, served with honey baked hassle back halloumi and cherry tomatoes, topped off with homemade flatbreads

    1. Vegan Richa Support says:

      Sounds delicious!!

      1. Mandy says:

        5 stars
        I made vegan harissa substitute and used agave instead of honey…..it was great. I just altered the original recipe for the baked halloumi

  7. Tracy L says:

    5 stars
    Loved this and it was sooooo easy. Thank you!

    1. Vegan Richa Support says:

      Yay!!