Harissa Chickpeas

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Try this easy Harissa Chickpeas recipe for a quick, flavorful meal. These chickpeas are cooked with harissa, a North African chili paste, and blended with coconut milk, kale, and sun-dried tomatoes. A touch of Madame Sarah Haitian Epis adds a Caribbean twist, making this dish a tasty fusion of Mediterranean and Haitian flavors.

In just 20 minutes, you can make a warm, creamy, and protein-packed meal. Start by sautéing shallots, garlic, and sun-dried tomatoes, then add chickpeas and harissa sauce. Pour in coconut milk and vegetable broth, and season with Haitian epis, garlic and onion powder, and nutritional yeast. Fold in fresh kale until wilted, and serve over toasted sourdough for a satisfying, plant-based dish.

These Harissa Chickpeas are naturally vegan and gluten-free, perfect for lunch or dinner. Whether you’re exploring international flavors or just want an easy, healthy chickpea recipe, this dish brings a little Mediterranean heat with a Caribbean touch.

Servings

Prep time

10 minutes

Cooking Time

15 minutes

Ingredients

2 cups De Mi Tierra Latina Chickpeas, cooked
1 Tbsp Madame Sarah Haitian Epis Seasoning
2 tsp Madame Sarah Granulated Garlic
2 tsp Madame Sarah Granulated Onion
1 Tbsp olive oil
1 shallot, minced
1 tsp minced garlic
2 Tbsp sun-dried tomatoes (oil-packed), chopped
2 Tbsp mild harissa sauce
1 cup coconut milk or dairy-free milk
1/3 cup vegetable broth
1/2 tsp red pepper flakes
1/4 cup nutritional yeast
1 cup shredded dino kale, packed
Toasted sourdough bread for serving (optional)

Directions

Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add minced shallots and cook 1–2 minutes until they begin to soften.
Add garlic and tomatoes: Toss in minced garlic and chopped sun-dried tomatoes. Sauté 2–3 minutes, stirring frequently to
prevent burning.
Combine chickpeas and harissa: Add cooked chickpeas and harissa sauce, stirring until chickpeas are evenly coated.
Add liquids: Pour in coconut milk (or dairy-free milk) and vegetable broth.
Season: Stir in Haitian Epis seasoning, garlic powder, onion powder, nutritional yeast, and red pepper flakes. Bring to a simmer for 2–3 minutes.
Add kale: Mix in shredded kale and simmer another 2–3 minutes, stirring occasionally, until wilted.
Finish: Remove from heat once sauce reaches desired thickness. Taste and adjust seasoning if needed.
Serve: Enjoy your harissa chickpeas warm with toasted sourdough bread if desired.