Creamy harissa chickpeas with kale, a super-easy and quick one-pot vegan recipe, features a flavorful sauce made with North African harissa paste and other plant-based ingredients, which takes just 30 minutes to prepare.
Recently, after making another batch of harissa red pepper paste and with leftover kale after making Greek orzo soup, I decided to whip up a quick dinner of harissa chickpeas.
It was so tasty, and I had to share this one because I know we're always looking for easy vegan dinner solutions. And even if you don't have the time to make harissa paste, it's readily available, so grab a jar and let's make a quick meal with plenty of plant-based protein.
For more quick chickpea recipes, consider one-pot Marry Me chickpeas, chickpea and mushroom stroganoff, or sheet pan cauliflower and chickpea shawarma.
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Table of Contents
Why You'll Love This Recipe
- Made entirely with plant-based ingredients and no added oil.
- Great for meal prep and freezer-friendly.
- This is a complete meal with big flavor. Enjoy it as a big bowl of stew or serve it over rice or your favorite grain.
Ingredients and Substitutions
- Harissa paste. Classic red pepper paste of North Africa, harissa ipaste is full of spicy flavor. I used homemade oil-free harissa for this recipe, but you can find it at larger grocery stores.
- Red onion and red pepper. I used red onions and red bell pepper for this recipe, but you can easily substitute with a yellow onion and a yellow or orange pepper. I've not tried this recipe with green pepper.
- Chickpeas. I used chickpeas (garbanzo beans) canned in water. You'll need 3 cups of cooked chickpeas if you cook them from scratch.
- Cumin seeds. Toasted cumin seeds add an earthy flavor. If you don’t have cumin seeds, substitute with ½ teaspoon of ground cumin added with the smoked paprika.
- Light coconut milk. I exclusively use light coconut milk to save on the extra fat of the regular kind. If you use full-fat coconut milk, the sauce will be thicker. Thin it with some broth after adding the lemon juice if needed.
- Kale. This is another great recipe for adding hearty kale. You can also use chopped frozen kale (thawed with excess moisture squeezed out). Chopped spinach is the best substitute.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
My harissa paste tends to be on the spicy side; however, you can add a chopped jalapeno or red chili pepper if you like your chickpeas on the spicy side.
Step-by-Step Ingredients
Heat a skillet or frying pan to medium-high heat and toast the cumin seeds.
Cook the onions and peppers, then add the garlic, harissa paste, smoked paprika, and salt. Mix well.
Add the tomatoes and coconut milk. Simmer for 5-10 minutes to thicken the sauce
Stir in the chickpeas and kale. Squeeze in half the lemon juice. Simmer another 5 minutes and serve.
Pro Tips
- This recipe cooks quickly, and it's easy to burn the cumin seeds, so have all the ingredients prepped and ready before you start cooking.
- The longer you simmer the sauce, the more it reduces and thickens.
Denise's All-Star Oil-Free Tip
I keep repeating this one; it's worth stating again. If you've made the break from cooking without oil, start with a hot pan before adding any vegetables. Heat keeps them from sticking and, especially for onions, keeps them from melting into the bottom.
Serving Suggestions
Harissa chickpeas are great served 'stew-style' with sweet potato flatbread or whole wheat potato tortillas to scoop up the sauce. We also enjoy it over rice or quinoa with a few lemon wedges.
If you want a side salad, I recommend pineapple carrot slaw, beet and cucumber salad, or Middle Eastern bell pepper cucumber salad.
Frequently Asked Questions
The best substitute for harissa paste for this recipe is 2 teaspoons of harissa powder mixed with 2 tablespoons of tomato paste.
The best substitute for either light or full-fat coconut milk for this recipe is 1 ½ cups of plant milk, with a few drops of coconut extract plus a teaspoon of cornstarch or another thickening agent.
Store harissa chickpeas in an airtight container in the refrigerator for 4-5 days or in the freezer for 3 months.
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👩🏻🍳 Recipe
Easy Creamy Harissa Chickpeas with Kale
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Ingredients
- 2 teaspoons cumin seeds - (see note 1)
- 1 medium red onion - diced
- 1 medium red pepper - deseeded and diced
- 4 cloves garlic - minced or pressed (1 tablespoon)
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 2 tablespoons harissa paste - (see note 2)
- 15 ounces canned tomatoes - diced or crushed
- 15 ounces light coconut milk - (see note 3)
- 3 cups chickpeas - rinsed and drained (2 15-ounce/400-gram cans)
- 2 cups kale - chopped
- ½ medium lemon - (2 tablespoons juice)
Instructions
- Heat a large skillet or frying pan over medium heat. Add the cumin seeds and stir them for a minute to toast them.
- Stir in the onions and red pepper. Cook for 3-4 minutes, stirring frequently until they soften.
- Add the garlic, harissa paste, smoked paprika, and salt. Stir to coat the onions and peppers.
- Add the tomatoes and coconut milk. Mix well and simmer for 5 -10 minutes to thicken the sauce.
- Mix in the chickpeas and chopped kale. Simmer for 4-5 minutes to heat the chickpeas and soften the kale.
- Squeeze in half a lemon, Stir, and taste. Add additional lemon or salt to taste.
Notes
- If you don't have cumin seeds, substitute with ½ teaspoon of ground cumin, added with the smoked paprika.
- The best substitute for harissa paste is 2 teaspoons of harissa spice powder plus 2 tablespoons of tomato paste.
- If you use full-fat coconut milk, you may need to thin the sauce by adding a little plant milk or vegetable broth. For a lower-fat coconut milk substitute, use 1 ½ cups of plant milk with 1 teaspoon of cornstarch and a few drops of coconut extract.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for 3 months.
Nutrition
Nutritional information is an estimation only.
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