Charred Chickpeas & Spinach with Harissa Oil
Ingredients
- 2 cans (15 oz each)canned chickpeas
- 5 cups, loosely packedfresh spinach
- 4 tablespoonsolive oil
- 2 tablespoonsharissa paste
- 4 clovesgarlic
- 1lemon
- ½ teaspoonsmoked paprika
- ½ teaspooncumin
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 4 garlic cloves and set aside (you may add to the pan in step 4 if desired for extra depth).
- 02
Cut lemon in half and set aside.
Method
- 01
Drain and pat dry the chickpeas with a paper towel.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add chickpeas and let them sit undisturbed for 2 minutes to char. Stir and repeat until golden and crispy, about 5-7 minutes total.
- 03
Push chickpeas to the side. Add the remaining 2 tablespoons olive oil and harissa paste to the empty space and cook for 30 seconds, then stir into the chickpeas.
- 04
Add smoked paprika and cumin, stir for 30 seconds until fragrant.
- 05
Add spinach in handfuls, stirring after each addition until wilted, about 2-3 minutes.
- 06
Squeeze half the lemon over the pan, add a pinch of salt and black pepper, and stir to combine. Taste and adjust seasoning.
- 07
Serve immediately with the remaining lemon cut into wedges on the side.
Spice Tips
The harissa paste provides warm, layered heat. If you prefer milder, reduce it to 1 tablespoon. For more fire, add the red pepper flakes (1/2 teaspoon total) or stir in a pinch of cayenne at the end. Fresh herbs like mint or cilantro scattered on top add brightness that cuts through the spice.