Harissa Chickpeas & Asparagus

Quick, easy and tasty is the name of the game when it comes to this Harissa Chickpeas & Asparagus recipe. The chickpeas & veggies are cooked down in harissa paste and dry seasonings before being served over rice. When I say this recipe is easy, I mean it is EASY! It only takes 20 minutes start to finish and is filled with healthy ingredients and so much flavor!

Step One: Prep the Ingredients

The ingredient list is very short and most are pantry staples – which makes this recipe perfect for a quick weeknight dinner. Here is what you need:

• olive oil – or sub avocado oil
• chickpeas – you could also sub white beans
• harissa paste – I get this at Trader Joe’s, but you can get it at most stores or online
• dry seasonings – I used garlic powder, smoked paprika, turmeric, salt & pepper
• asparagus
• garlic
• shallot
• low sodium soy sauce – or tamari for GF
• rice
• toasted sesame seeds – for serving

Step Two: Make the Chickpeas & Veggies

Now that the ingredients are prepped, grab a skillet and get ready to cook…for all of 10 minutes 😉

Heat the oil in a skillet over medium heat. Add the chickpeas, harissa paste & dry seasonings. Cook for 5 minutes, stirring frequently.

Add the asparagus, garlic & shallot and mix to combine. Sauté for 3-7 minutes, or until the asparagus is tender. Add the soy sauce and give everything one more mix. Taste and adjust the seasonings as needed.

Step Three: Serve

Once you feel the asparagus is cooked to your liking, you can pull the skillet off the heat. Add rice to each plate and top with the chickpeas and asparagus.

Not necessary, but you can finish off each plate with some toasted sesame seeds – adds a nice crunch and tasty flavor.

This is one of those recipes you’ll go back to again & again. It is quick, it tastes AMAZING and the leftovers are great for lunch.

Tips & Tricks

Use more or less harissa paste depending on your spice tolerance. I used 1 tablespoon, and I like spicy food.

I used a microwave bag of rice from Trader Joe’s to keep things quick.

My asparagus was super thin, so I only needed to cook it for a couple of minutes. If your asparagus is thick you will need to cook it a little longer.

This is great for meal prep. Add rice to individual containers and top with the chickpea mixture. Allow to cool before putting in the fridge.

This recipe makes 4 “light” servings. You can always double the chickpeas & veggies for larger portions.