If you’re looking for an easy chickpea recipe that makes a really good lunch or simple dinner, these harissa chickpeas are one to add to your list.
Chickpeas are simmered with tomato, red pepper, garlic and harissa until they’re rich and full of flavour, then topped with yoghurt and a simple herby dressing.
They’re ready in around 25 minutes and, apart from chopping a couple of vegetables, there’s very little to do. Serve them with toasted sourdough for an easy, filling lunch that’s packed with fibre and plant-based protein.
Why You’ll Love These Harissa Chickpeas
✅Quick and easy – a simple one-pan recipe that’s ready in around 25 minutes.
✅Full of flavour – harissa, tomato, garlic and fresh herbs make these chickpeas anything but bland!).
✅A good source of fibre and protein – chickpeas (plus the bread!) provide both, while the vegetables add even more fibre and lots of vitamins and minerals.
✅Easy to adapt – make the harissa chickpeas more or less spicy depending on the amount of harissa paste you use.
✅Great for lunch or dinner – serve with sourdough for a simple, balanced meal that’s filling and easy to make.
Why I Chose These Ingredients
Chickpeas are the main ingredient here, providing plant-based protein, fibre, folate, iron and other micronutrients. I use a large jar of queen chickpeas, which (in my opinion!) are so much tastier than the tinned ones.
Tomatoes provide the rich base for the chickpeas, while tomato paste intensifies the flavour even more.
Harissa paste is what gives this dish its distinctive flavour. Harissa can vary considerably between brands, so the heat can vary too. If you’re sensitive to spice, start with less and add more to taste.
Red pepper and onion add sweetness and plenty of flavour, as well as contributing towards your daily vegetable intake.
Yoghurt adds a nice contrast as well as an extra hit of protein. I used a Greek style soy yoghurt but any Greek or natural yoghurt will work.
Parsley, lemon and olive oil make a really simple herby dressing that cuts through the richness of the tomato and harissa. The fresh lemon juice is particularly good here.
Sourdough bread makes this into a more substantial meal and is perfect for scooping up the chickpeas and sauce.
Storage and Shelf Life
These harissa chickpeas can be stored in the fridge for up to 4 days.
Make sure to allow to cool fully before adding to an airtight container and refrigerating.
They can also be frozen for up to 3 months.
For the best texture, store the yoghurt and herby dressing separately and add them just before serving. Reheat the chickpeas gently in a pan or microwave until piping hot.
Recipe Tips
Adjust the heat: Harissa pastes vary in strength, so taste as you go. You can reduce the amount of harissa if you prefer a milder dish.
Add more vegetables: Courgette, spinach or aubergine would all work well here. Add firmer vegetables with the onion and pepper or stir spinach through at the end.
Options rather than bread: Serve with brown rice or quinoa if you don’t want to have bread.
Use leftovers: The chickpeas keep well in the fridge, making them a good option for preparing lunch ahead of time.
Cooking time: this can be made in about 20 minutes – but if you have the time, let it simmer for a little longer to develop the flavours.
Frequently Asked Questions
Can I make harissa chickpeas ahead of time?
Yes. The chickpea mixture can be made ahead and kept in the fridge for up to 3 days. Reheat thoroughly and add the yoghurt and herby dressing when you’re ready to serve.
Are harissa chickpeas spicy?
They can be, depending on the harissa paste you use. Harissa varies between brands, so if you prefer less heat, start with 1 tablespoon and add more if needed.
What can I serve with harissa chickpeas?
I love serving them with toasted sourdough, yoghurt and the herby dressing. You could also serve them with brown rice, quinoa or another wholegrain.
Can I use tinned chickpeas?
Yes. The recipe uses a large 670g jar, but you can use approximately 2 tins instead.
Related Recipes
If you enjoyed these harissa chickpeas, try some of my other easy chickpea recipes:
Chickpea Potato Salad with Satay Dressing
Harissa Chickpeas
Equipment
Ingredients
For the harissa chickpeas
- 1 medium onion
- 1 large red bell pepper
- 3 garlic cloves
- 1 tbsp olive oil
- 2 tbsp tomato puree/paste
- 2 tbsp harissa paste
- 400 g tinned chopped tomatoes (14oz)
- 570 g jar chickpeas (20oz)
- Salt and black pepper
For the herby dressing
- Small handful fresh parsley
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Chopped chilli optional
- Large pinch of salt
To serve
- 125 g natural yoghurt (½ cup)
- 3 slices sourdough bread
Instructions
- Finely chop the onion and red pepper and finely chop or mince the garlic.
- Heat the olive oil in a large frying pan over a medium heat. Add the onion and red pepper and cook for 6–7 minutes until starting to soften. Add the garlic for the final 2 minutes.
- Stir in the tomato paste and harissa paste, followed by the chopped tomatoes.
- Drain the chickpeas and add them to the pan. Season generously with salt and black pepper and stir everything together.
- Leave to simmer for 5–6 minutes, stirring occasionally, until the chickpeas are warmed through and the sauce has thickened slightly. If you have time, you can continue to simmer for 5 or 10 more minutes to really bring the flavours together.
- While the chickpeas are cooking, finely chop the parsley and mix with the olive oil, lemon juice, optional chilli and a large pinch of salt to make the herby dressing.
- To serve, spoon the yoghurt over the harissa chickpeas and drizzle over the herby dressing. Serve with toasted sourdough.
Notes
- Nutritional information includes the sourdough bread.
- The recipe serves 3 (or 2 if you are very hungry!).
- Harissa varies considerably between brands, so the heat can vary too. If you’re sensitive to spice, start with less and add more to taste.
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