Harissa-Spiced Chickpeas with Spinach and Tomato Recipe
Harissa is a Middle Eastern tomato-based spice mixture that is fantastic when added to food as a spicy condiment. I love making this when I have a crowd for dinner because it can be served as a side dish or as a vegetarian main course.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 1 tbsp tomato paste
- ½ tsp harissa paste
- 1 tsp ground cumin
- Half of a 28-oz tin of Roma tomatoes (I
- prefer San Marzano variety), crushed (I
- use my hands for this)
- 1 tsp sugar
- 1 can chickpeas, drained and rinsed
- About 1½ cups frozen spinach
- Handful of cilantro leaves, roughly
- chopped for garnish
Instructions
- 1
In a large sauté pan, heat oil over medium heat. Add onion, sauté until slightly golden, about 5-10 minutes.
- 2
Add tomato paste, harissa and cumin, cook for 2-3 minutes.
- 3
Add tomatoes and sugar, cook for 5 minutes. Add the chickpeas and frozen spinach and cook for another few minutes, then turn heat off.
- 4
Reheat in pan before serving.
- 5
Sprinkle the whole mixture with cilantro. Serves 6.
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Can I Freeze This?
- Most recipes freeze well for up to 3 months. Cool completely before transferring to a freezer-safe container.
- Make Ahead Tip
- This recipe can be prepared in advance. Simply reheat when ready to serve.
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Frequently Asked Questions
How do I make Harissa-Spiced Chickpeas with Spinach and Tomato?
This Harissa-Spiced Chickpeas with Spinach and Tomato recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 13 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this harissa-spiced chickpeas with spinach and tomato?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.