Charred Chickpeas with Harissa & Crispy Garlic
Ingredients
- 2 cans (15 oz each)chickpeas (drained and rinsed)
- 3 tablespoonolive oil
- 6 clovesgarlic
- 2 tablespoonharissa paste
- ½ teaspoonsmoked paprika
- 1lime
- ½ mediumred onion
- ¼ cupcilantro
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
Prep
- 01
Mince 6 cloves garlic.
- 02
Finely dice 1/2 medium red onion.
- 03
Roughly chop 1/4 cup cilantro.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the drained chickpeas and cook undisturbed for 3–4 minutes until golden and crispy on the bottom.
- 02
Stir the chickpeas, then add harissa paste, smoked paprika, salt, and black pepper. Toss to coat and cook for 2 minutes, stirring occasionally.
- 03
Push the chickpeas to the sides of the pan. Add the remaining 1 tablespoon olive oil to the center, add minced garlic, and cook for 1 minute until fragrant and just golden.
- 04
Toss everything together and cook for another 1–2 minutes. Taste and adjust seasoning.
- 05
Squeeze lime juice over the top and garnish with red onion and cilantro. Serve warm as a snack, side dish, or tossed into grain bowls.
Spice Tips
Harissa brings moderate heat and complexity. For extra fire, stir in 1/4 teaspoon cayenne or a pinch of red pepper flakes in step 2. For gentler spice, reduce harissa to 1 tablespoon and add an extra squeeze of lime. A splash of pomegranate molasses adds brightness and tang if you have it on hand.