Coconut Harissa Chickpea Skillet
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This Coconut Harissa Chickpea Skillet is an easy weeknight dinner that is dairy-free and packs in veggies & plant protein in a creamy sauce!
When you don’t have the time or energy to cook, but still want something healthy & homemade, this Coconut Harissa Chickpea Skillet is what you need to make! Veggies & chickpeas are simmered in a slightly spicy coconut harissa sauce and then are served over rice. Comforting, hearty and delicious!
Here’s what you need
Ingredients
- oil – I used avocado oil
- yellow onion
- garlic
- bell pepper
- turmeric
- ground ginger
- pepper
- tomato paste
- harissa paste
- chickpeas
- coconut milk
- low sodium soy sauce – or tamari for GF
- rice, cilantro, naan – optional for serving
Equipment
- skillet
Steps
Step 1: Cook the Veggies
The prep and cooking for this recipe is super quick. So, it is best to have everything ready to go before you start cooking.
Grab a knife, a cutting board & a can opener. Dice the veggies and open a couple of cans.
Heat the oil in a skillet over medium heat. Add the onion, garlic, bell pepper & dry seasonings and cook down for 2-3 minutes, or until the veggies start to get soft.
Step 2: Simmer
Add the tomato paste, harissa paste & chickpeas and mix to combine. Cook for another 2-3 minutes, stirring frequently.
Pour in the coconut milk & soy sauce and bring to a boil. Lower the heat and simmer for 10 minutes, stirring frequently.
Step 3: Serve
Give the chickpeas a taste and adjust the seasonings if you need to. And now, we can serve it up.
I like to serve these chickpeas over rice, but you could also just eat them as-is with some pita or naan on the side for dipping.
I also like to top mine off with a little cilantro. But if cilantro isn’t your thing you could sub basil or parsley. Or just leave it out altogether!
Tips & Tricks
You can simmer the chickpeas for longer if you have the time. This will thicken up the sauce & condense the flavors even more.
This is a great freezer meal! Just let the chickpeas cool completely, transfer to a freezer-safe container. To reheat, add the frozen chickpeas to a skillet and reheat on low until warmed through.
Need more recipe inspo? Check these out:
Coconut Harissa Chickpea Skillet
Ingredients
- 2 tablespoons oil I used avocado oil
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1 bell pepper diced
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- 1/2 teaspoon pepper
- 2 tablespoons tomato paste
- 1-2 tablespoons harissa paste based on your spice preference
- 2 15-ounce cans chickpeas drained & rinsed
- 1 15-ounce can coconut milk I used reduced fat
- 2 tablespoons low sodium soy sauce or tamari
- rice, cilantro, naan optional for serving
Equipment
Instructions
- Heat the oil in a skillet over medium heat. Add the onion, garlic, bell pepper & dry seasonings and cook down for 2-3 minutes, or until the veggies start to get soft.
- Add the tomato paste, harissa paste & chickpeas and mix to combine. Cook for another 2-3 minutes, stirring frequently. Pour in the coconut milk & soy sauce and bring to a boil. Lower the heat and simmer for 10 minutes, stirring frequently.
- Taste and adjust the seasonings as needed. To serve, add rice to each bowl and spoon over the chickpea mixture. Top with cilantro and enjoy.
Video
Notes
- You can simmer the chickpeas for longer if you have the time. This will thicken up the sauce & condense the flavors even more.
- This is a great freezer meal! Just let the chickpeas cool completely, transfer to a freezer-safe container. To reheat, add the frozen chickpeas to a skillet and reheat on low until warmed through.
- The nutrition info does not include any of the optional ingredients.
