– **Title**: One-Pan Harissa Chickpeas
– **Ingredients**:
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 tablespoons harissa paste
– 2 tablespoons olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 zucchini, diced
– 1 cup cherry tomatoes, halved
– Salt and pepper to taste
– Fresh parsley or coriander, for garnish
– Lemon wedges, for serving
– **Instructions**:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion and sauté until translucent, about 3-4 minutes.
3. Stir in the minced garlic and cook for another 1 minute until fragrant.
4. Add the diced red bell pepper and zucchini to the skillet, cooking until they begin to soften, about 5-6 minutes.
5. Mix in the chickpeas and harissa paste, stirring well to coat all the ingredients.
6. Add the halved cherry tomatoes, and season with salt and pepper. Cook for an additional 5-7 minutes until everything is heated through and the tomatoes are slightly softened.
7. Remove the skillet from heat and garnish with fresh parsley or coriander.
8. Serve hot with lemon wedges on the side for squeezing over the dish.
Enjoy your flavorful and easy-to-make one-pan harissa chickpeas!
Key Ingredients & Substitutions
Chickpeas: Canned chickpeas are super convenient for this dish, but you can also use dried chickpeas. Just remember, they need soaking and longer cooking times. If you’re looking for a protein boost, white beans or lentils can also work well as substitutes.
Harissa Paste: This spicy North African chili paste gives the dish its signature kick. If you can’t find it, try using sriracha or another chili paste, adjusting the amount to your spice preference. You can even make a homemade version with red peppers and spices!
Coconut Milk: Adding coconut milk creates a creamy texture. If you’re not into coconut, feel free to use heavy cream or plain yogurt for a different twist. For a dairy-free option, almond milk may work, but it won’t be as creamy.
Vegetable Broth: For added flavor, homemade broth is perfect, but store-bought works too! If you’re short on broth, water will work in a pinch, just remember to season it well.
How Do I Properly Sauté Onions and Garlic?
Getting the onions and garlic right is vital for flavor in this recipe. Start by heating olive oil in your skillet over medium heat. Remember, don’t rush this part!
- Add the chopped onions and sauté for about 5 minutes until they’re clear.
- Next, toss in minced garlic and sauté for just 1-2 more minutes. Keep an eye on it; garlic cooks quickly and can burn!
This technique builds a delicious base for your dish, setting the stage for all the amazing flavors to come.
How to Make One-Pan Harissa Chickpeas
Ingredients You’ll Need:
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon harissa paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 cup coconut milk (optional for creaminess)
- Fresh cilantro, chopped (for garnish)
- Lemon wedges (for serving)
How Much Time Will You Need?
This delicious recipe will take about 10 minutes to prepare and 20-25 minutes to cook. In total, you’re looking at around 30-35 minutes to have a warm and tasty meal ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Onion:
Start by heating the olive oil in a large skillet or pan over medium heat. Once it’s warm, add in the chopped onion. Sauté the onion for about 5 minutes, or until it becomes translucent and soft.
2. Add Garlic:
Next, stir in the minced garlic. Cook for an additional 1-2 minutes until the garlic becomes fragrant and golden. Be careful not to burn it!
3. Spice It Up:
Now, add the harissa paste, ground cumin, and smoked paprika to the pan. Stir everything together and let it cook for about 1 minute, so the spices release their flavors.
4. Combine Ingredients:
Pour in the diced tomatoes and vegetable broth, mixing well to combine all the ingredients. This will be the base of your flavorful dish!
5. Add Chickpeas:
Add the drained chickpeas to the pan along with salt and black pepper. Bring the mixture to a gentle simmer, then reduce the heat. Let it cook for about 10-15 minutes, stirring occasionally, until the sauce thickens and the flavors meld beautifully.
6. Optional Creaminess:
If you want to make your dish creamier, add in the coconut milk at this point. Stir it in and let it cook for an additional 2-3 minutes.
7. Final Touch:
Give the dish a taste and adjust the seasoning if needed. When you’re satisfied, remove the pan from heat and sprinkle fresh cilantro on top for a burst of color and flavor.
8. Serve and Enjoy:
Serve your one-pan harissa chickpeas warm, with lemon wedges on the side. Squeeze some lemon juice for added brightness and enjoy your delicious meal!
Can I Use Dried Chickpeas Instead of Canned?
Yes, you can use dried chickpeas! Just soak them overnight and then cook them in water until tender before adding them to the recipe. You’ll need about 1 cup of dried chickpeas, which will yield about 2 cans once cooked. Ensure to adjust the liquid in the recipe since dried chickpeas will absorb more broth.
What If I Don’t Have Harissa Paste?
No problem! You can make a substitute by mixing 1 tablespoon of chili paste (like sriracha) with 1 teaspoon of cumin and a pinch of paprika. This will give you some heat and flavor, though it may differ slightly from the original dish’s taste.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the dish ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Just reheat on the stove over low heat until warmed through, adding a splash of vegetable broth if needed to loosen the sauce.
How to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the chickpeas in a freezer-safe container for up to 3 months. Just thaw them in the fridge overnight before reheating. Enjoy your meal prep!