Harissa Chickpeas & Asparagus
This Harissa Chickpeas & Asparagus recipe is the best skillet dinner. Made with simple vegan ingredients and served over rice for a tasty meal!
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 15-ounce can chickpeas drained & rinsed
- 1-3 teaspoons harissa paste see notes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 6 ounces asparagus trimmed & cut in 1" pieces
- 3 cloves garlic minced
- 1 shallot cut in half lengthwise & sliced
- 1 tablespoon low sodium soy sauce or tamari for GF
- 2 cups cooked rice white or brown
- toasted sesame seeds optional, for serving
Instructions
- 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.
- Serve hot over rice and top with sesame seeds.
Video
Notes
- 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.
Nutrition
Calories: 254kcal | Carbohydrates: 42g | Protein: 9g | Fat: 6g