Harissa Chickpea Skillet

This Harissa Chickpea Skillet is my go-to when I need something fast and hearty. The chickpeas get just a little crispy around the edges. It's a weeknight win.

Ingredients

• 2 tablespoons olive oil
• 1 large onion
• 4 cloves garlic
• 1 medium bell pepper
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 2 tablespoons harissa paste
• 1 can (400 grams) crushed tomatoes
• 0.5 cup vegetable broth
• 2 cans (400 grams each) chickpeas
• 4 cups fresh spinach
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 tablespoons plain yogurt
• 2 tablespoons fresh parsley

Instructions

1. Open 2 cans (400 grams each) of chickpeas, drain them completely, and rinse them under cold water. Set aside. Wash 1 large onion, peel it, and finely dice it. Wash 1 medium bell pepper, remove the seeds, and finely dice it. Peel 4 cloves garlic and finely chop them. Wash 4 cups fresh spinach.
2. Heat 2 tablespoons olive oil in a large skillet or frying pan over medium heat. Add the finely diced 1 large onion and cook for 5-7 minutes, stirring occasionally, until it softens and becomes translucent.
3. Add the finely chopped 4 cloves garlic, and the finely diced 1 medium bell pepper to the skillet. Cook for another 3-4 minutes, stirring constantly, until the bell pepper starts to soften.
4. Stir in 1 teaspoon ground cumin and 0.5 teaspoon smoked paprika. Cook for 1 minute, stirring constantly, until the spices are fragrant.
5. Add 2 tablespoons harissa paste to the skillet and mix well with the vegetables and spices. Cook for 1 minute to bloom the harissa flavor.
6. Pour in 1 can (400 grams) crushed tomatoes and 0.5 cup vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and let it simmer for 10 minutes, allowing the flavors to meld.
7. Stir in the drained and rinsed 2 cans of chickpeas. Continue to simmer, uncovered, for another 5 minutes, allowing the chickpeas to absorb the sauce.
8. Add 4 cups fresh spinach to the skillet, stirring it in batches if necessary until it wilts completely into the sauce. This usually takes about 2-3 minutes.
9. Season the skillet with 0.5 teaspoon salt and 0.25 teaspoon black pepper. Stir well and remove from heat.
10. Serve the Harissa Chickpea Skillet hot. Garnish each serving with a dollop of 1 tablespoon plain yogurt and a sprinkle of 0.5 tablespoon fresh chopped parsley. This dish pairs well with warm pita bread or couscous.

View the interactive Harissa Chickpea Skillet recipe