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Harissa Chickpeas with spinach recipes

Harissa Chickpeas with spinach recipes

This recipe features chickpeas sautéed with aromatic garlic and spicy harissa, finished with fresh spinach and vibrant mint. It's a quick, flavorful, and healthy dish, perfect as a main course or a hearty side. Ready in under 30 minutes, it offers a delightful Middle Eastern-inspired flavor profile.
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Total Time 30 minutes
Course lunch/dinner
Cuisine middle eastern
Servings 4 people
Calories 856.6 kcal

Equipment

  • 1 Large Skillet
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Wooden Spoon or Spatula
  • 1 Colander For rinsing chickpeas

Ingredients
  

Main

  • 2 Tablespoons olive oil
  • 2 garlic cloves roughly chopped
  • 1 15 oz can chickpeas garbanzo beans rinsed and drained
  • 1 1/2 teaspoons harissa paste more is fine too
  • 1/2 teaspoon kosher salt
  • 1 Tablespoon chopped fresh mint
  • 2 cups fresh spinach

Instructions
 

  • Prepare ingredients by rinsing and draining the chickpeas thoroughly, roughly chopping the garlic, and finely chopping the fresh mint.
  • Heat the olive oil in a large skillet or frying pan over medium heat until shimmering.
  • Add the roughly chopped garlic to the hot oil and sauté for 1-2 minutes until fragrant, taking care not to let it brown or burn.
  • Stir in the rinsed and drained chickpeas along with the harissa paste and kosher salt.
  • Continue to cook, stirring occasionally, for 5-7 minutes, allowing the chickpeas to heat through and absorb the vibrant flavors.
  • Add the fresh spinach to the skillet, stirring gently until it just wilts, which should only take 1-2 minutes.
  • Remove the skillet from the heat to prevent overcooking the spinach.
  • Stir in the fresh chopped mint, ensuring it is evenly distributed.
  • Taste and adjust seasoning if necessary, adding more harissa for heat or salt to preference.
  • Serve the harissa chickpeas hot as a flavorful main course or a robust side dish.

Notes

Harissa paste varies greatly in heat; adjust quantity to your preference. For best results, rinse chickpeas thoroughly to remove canning liquid, which can impart an off-flavor. Add the fresh spinach at the very end, cooking just until wilted to retain its vibrant color and texture. A squeeze of fresh lemon juice at the finish will brighten the dish considerably. This dish is excellent served alongside rice, couscous, or as a vibrant side to grilled proteins.