Harissa Chickpeas with Crispy Spinach and Charred Lemon
Ingredients
- 3 tablespoonolive oil
- 1yellow onion
- 4 clovesgarlic
- 2 tablespoonharissa paste
- 2 can (15 oz each)canned chickpeas
- ¾ cupchicken or vegetable broth
- 6 cupfresh spinach
- 1lemon
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- ¼ cupfresh cilantro
Prep
- 01
Dice 1 yellow onion into small pieces.
- 02
Mince 4 cloves garlic.
- 03
Drain and rinse 2 cans (15 oz each) chickpeas.
- 04
Roughly chop fresh cilantro into a bowl for garnish.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 4–5 minutes until softened and lightly golden.
- 02
Stir in the minced garlic and harissa paste, cooking for 1 minute until fragrant.
- 03
Add the drained chickpeas, broth, salt, pepper, and red pepper flakes. Bring to a simmer, then reduce heat to medium and cook for 8–10 minutes, stirring occasionally, until the sauce thickens slightly.
- 04
While the chickpeas cook, heat the remaining 1 tablespoon olive oil in a second skillet over medium-high heat. Add the spinach in batches, stirring constantly until wilted and any excess moisture evaporates, about 3–4 minutes total. Season lightly with salt.
- 05
Cut the lemon in half and char the cut sides in a dry skillet or directly over a flame for 2–3 minutes until caramelized and juicy.
- 06
Divide the chickpeas between serving bowls. Top with crispy spinach, a squeeze of charred lemon, and a scatter of fresh cilantro. Serve warm.
Spice Tips
The recipe as written offers a warm, moderate kick. For deeper heat, increase harissa to 3 tablespoons or add 1/2 teaspoon cayenne pepper. For smoky complexity without extra spice, stir in 1/2 teaspoon smoked paprika. A dollop of cooling Greek yogurt or a drizzle of tahini on top balances the heat beautifully.
This dish comes together in about 30 minutes. For a creamier finish, stir in a splash of tahini or coconut milk at the end. Harissa paste is widely available at most supermarkets; if you can't find it, substitute 1 tablespoon smoked paprika plus a pinch of cayenne.