Harissa Chickpeas with Crispy Garlic Toast
Ingredients
- 2 cans (15 oz each)canned chickpeas
- 3 tablespoonharissa paste
- 3 tablespoonolive oil
- 4 clovesgarlic
- ½ mediumred onion
- 1 cupcherry tomatoes
- ¾ cupvegetable broth
- 1lemon
- 4 slicescrusty bread
- ·fresh cilantro
- ·fleur de sel or sea salt
Prep
- 01
Mince 4 garlic cloves.
- 02
Dice 1/2 medium red onion.
- 03
Halve 1 cup cherry tomatoes.
- 04
Cut 1 lemon in half for juicing.
- 05
Coarsely chop a handful of fresh cilantro.
Method
- 01
Drain and rinse the chickpeas under cold water. Pat dry with paper towels.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sliced garlic and cook for 30 seconds until fragrant, then push to the side of the pan.
- 03
Add harissa paste to the center of the pan and stir for 30 seconds to bloom it in the hot oil.
- 04
Add the dried chickpeas and stir to coat with harissa. Cook for 2 minutes, stirring occasionally.
- 05
Add the diced red onion and halved cherry tomatoes. Stir and cook for 3 minutes until the tomatoes begin to soften.
- 06
Pour in the vegetable broth, squeeze in the juice of 1 lemon, and bring to a simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until the liquid reduces slightly and the flavors meld. Season with salt to taste.
- 07
While the chickpeas cook, brush the bread slices with 1 tablespoon olive oil on both sides. Toast in a separate skillet or on a baking sheet under the broiler for 2–3 minutes per side, until golden and crispy.
- 08
Divide the toasted bread among bowls or plates. Top with the harissa chickpeas and their braising liquid. Garnish with chopped fresh cilantro and a pinch of fleur de sel.
Spice Tips
Harissa brings bold, smoky heat. For less spice, reduce it to 2 tablespoons and add a squeeze of honey for balance. For more fire, add 1/4 teaspoon cayenne or a pinch of red pepper flakes. A dollop of Greek yogurt or crème fraîche on the side cools the heat beautifully and adds richness.
Harissa varies in heat; use less if you prefer mild spice, or add a pinch of cayenne for more kick. Leftovers keep for 3 days in the fridge and taste even better reheated. Pair with a cooling yogurt sauce or serve over rice or couscous for a heartier meal.