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Harissa Braised Chickpeas

Updated: Oct 25, 2019

I’m in the throes of a #newfoodobsession with these Harissa Braised Chickpeas. I’ve made them twice in the past week and now that the rest of the family has caught on to their deliciousness, they’ll be on regular rotation. You know when you look forward to a certain lunch, and you open the fridge to find that your husband/wife/co-worker/kid has eaten it? That happened. So I’m making these in bulk and hiding a stash in the back of the fridge amongst the collection of jam jars. 🤫I don’t like to share food. Anyone else?!

These pack a punch of spicy, hearty, goodness and I bet you’ll be dishing these up over and over, too. They’re so versatile, like that office-to-party ensemble that can be dressed up or down with the right accessories. They are excellent on salads, flatbreads, rice, and eggs, but also as an accompaniment to a nicely roasted side of salmon, lamb or beef. My favorite way this week, is to pile them on Lavash bread with a schmear of Greek yogurt and cilantro, and dot them with @nocrumbsleft marinated tomatoes. We just can’t get enough!

Ingredients (serves 2)

  • 1 tablespoon extra-virgin olive oil

  • 1/2 onion, finely chopped 

  • 1 tablespoon harissa  

  • 2 cloves garlic, minced 

  • 1/2 cup vegetable stock or white wine 

  • 1 15-ounce can chickpeas, drained and rinsed (save the liquid for aquafaba mayo!)

  • 4 fresh thyme sprigs 

  • Squeeze of lemon and chopped parsley to finish

  • Kosher salt 

  • Freshly ground black pepper 

Heat the olive oil in a frying pan. Add the onion with a pinch of salt to the pan and cook over medium heat for about 7 minutes, until they are soft and glistening. Add the harissa and garlic, stir it all around for another minute. Add the stock, chickpeas and thyme, bring to a boil, then reduce the heat to simmer, with the lid half on, for 40 minutes. Season with salt and pepper. To serve add a squeeze of lemon and some fresh parsley. Enjoy!

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