Description
A flavorful chickpea dish with harissa and spinach, served over couscous.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 2–3 tbsp harissa paste (adjust to taste)
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1/2 cup vegetable broth or water
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 4 cups baby spinach (or chopped regular spinach)
- Juice of half a lemon
- Fresh parsley or cilantro, for garnish
- Cooked couscous, for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté onion until soft, about 5 minutes.
- Stir in garlic and harissa paste. Cook for 1 minute until fragrant.
- Add chickpeas, diced tomatoes, broth, smoked paprika, salt, and pepper. Simmer for 10 minutes to allow flavors to meld.
- Stir in spinach and cook until wilted, about 2–3 minutes.
- Squeeze lemon juice over the top and garnish with herbs.
- Serve warm over fluffy couscous or with flatbread.
Notes
- This dish can be adjusted for spice by increasing or decreasing the harissa paste.
- Great served with crusty bread or over rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg