Coconut Harissa Chickpea Skillet
This Coconut Harissa Chickpea Skillet is an easy weeknight dinner that is dairy-free and packs in veggies & plant protein in a creamy sauce!
Equipment
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
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.
Nutrition
Calories: 390kcal | Carbohydrates: 33g | Protein: 12g | Fat: 26g