Harissa Chickpea Skillet

Nutrition · per serving

Steps

1. 1

   Heat a large dry skillet. Toast the almonds for 2 to 3 minutes, stirring, until golden and fragrant. Remove and set aside.

   25 g almonds, roughly chopped
2. 2

   Heat the olive oil in the same skillet. Cook the onion over medium heat for 3 to 4 minutes until softened, then add the garlic and cook for 30 seconds.

   1 tbsp olive oil1 small onion, finely diced2 cloves garlic, finely chopped
3. 3

   Stir in the cumin, coriander, and harissa, and toast for about 30 seconds. This allows the spices to release their aroma without burning.

   1 tsp ground cumin1 tsp ground coriander1 to 2 tbsp harissa
4. 4

   Add the tomatoes, chickpeas, and vegetable stock. Season with the salt and pepper, bring to a boil, and simmer uncovered for 8 minutes, until the sauce has thickened slightly.

   400 g canned diced tomatoes240 g drained weight canned chickpeas, rinsed100 ml vegetable stock1/2 tsp salt1/4 tsp black pepper
5. 5

   Fold in the spinach in batches and cook for 2 to 3 minutes until wilted. The skillet is ready when the chickpeas are hot and the sauce is thick and silky.

   150 g fresh spinach
6. 6

   Stir in the lemon zest and juice. Taste and adjust the seasoning, adding more harissa or lemon juice if needed.

   1 unwaxed lemon lemon zest and juice
7. 7

   Sprinkle the chickpea skillet with the toasted almonds, parsley, and cilantro, and serve immediately.

   25 g almonds, roughly chopped2 tbsp parsley, chopped1 tbsp cilantro, chopped

Origin & History

Harissa is a North African chili paste widely used in Moroccan and Tunisian cuisine. Here, chickpeas, tomatoes, cumin, and fresh herbs come together in a simple, plant-based skillet meal.