Harissa Chickpeas With Caramelized Onions And Greens Recipe

I recently prepared a skillet treasure combining caramelized onions, minced garlic, and harissa paste with hearty chickpeas and fresh kale. Infused with a splash of lemon juice and a drizzle of extra virgin olive oil, this dish reimagines Sauteed Chickpea Recipes in a delightful blend of rustic ingredients and bold flavor.

I recently came across a recipe thats quickly become one of my favorites. This Harissa Chickpeas with Caramelized Onions and Greens is a simple one pan dish that packs a punch.

I start by heating 2 tablespoons extra virgin olive oil in a large pan and tossing in 2 large thinly sliced onions until they start to soften. Then I add 3 garlic cloves, minced, letting the fragrant mix fill the kitchen.

Next, I stir in 2 tablespoons harissa paste giving everything a spicy kick before adding 1 can (15 oz) of chickpeas that were drained and rinsed along with 1/2 cup water or vegetable broth for a creamy texture. Then I fold in 4 cups of chopped kale or mixed greens and finish with a splash of lemon juice.

It’s a fall recipe thats both vegetarian and vegan, perfect for a quick gourmet dinner. Enjoy this dish thats simple yet full of bold flavors!

Why I Like this Recipe

I like this recipe because it brings together this awesome mix of sweet caramelized onions and spicy harissa that really wakes up my tastebuds. I also love how healthy it is since it’s loaded with chickpeas and greens, which makes me feel good about what I’m eating. Another thing is how quick and easy it is to make – its a one-pan meal that still tastes fancy even though it only takes minutes to cook. And finally, the balance of flavors from the garlic, lemon juice and broth gives it a unique, tangy kick that I always look forward to.

Ingredients

• Extra virgin olive oil brings hearthealthy fats and subtle fruity notes.
• Sliced onions caramelize and add natural sweetness along with plenty of fiber.
• Garlic gives bold flavor and comes loaded with antioxidants which are good for health.
• Harissa paste adds spicy warmth and tang making every bite feel exciting.
• Chickpeas offer both protein and fiber and give a hearty texture to the dish.
• Fresh greens like kale deliver vitamins and a crunchy texture with a bitter kick.
• Lemon juice brightens the flavors with its tangy zest and mild sour taste.
• Together these ingredients build a balanced dish full of flavor and nutrition.

Ingredient Quantities

• 2 tablespoons extra virgin olive oil
• 2 large onions, thinly sliced
• 3 garlic cloves, minced
• 2 tablespoons harissa paste
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup water or vegetable broth
• 4 cups chopped kale or mixed greens (spinach or Swiss chard work too)
• 1 tablespoon lemon juice
• Salt, to taste
• Freshly ground black pepper, to taste

How to Make this

1. Heat 2 tablespoons of extra virgin olive oil over medium heat in a large pan, then add the 2 thinly sliced onions.

2. Cook the onions slowly for about 10 minutes until they become soft and start to brown.

3. Add the 3 minced garlic cloves and let them cook for about a minute until it’s fragrant.

4. Stir in 2 tablespoons of harissa paste so that the onions mix well with the spices.

5. Toss in the can of chickpeas, making sure they get evenly coated in the harissa and onions.

6. Pour in 1/2 cup water or vegetable broth, then season with salt and freshly ground black pepper to taste.

7. Let everything simmer on low heat for about 5 minutes so the flavors can blend together.

8. Add 4 cups of chopped kale or your choice of mixed greens into the pan and stir until they just start to wilt.

9. Stir in 1 tablespoon of lemon juice and give it one last mix before turning off the heat.

10. Serve warm and enjoy your delicious, one-pan harissa chickpeas with caramelized onions and greens!

Equipment Needed

1. A large pan that can hold all the ingredients
2. A pair of measuring spoons for the olive oil, harissa paste, and lemon juice
3. A measuring cup to portion out the water or vegetable broth
4. A sharp knife to thinly slice the onions, mince the garlic, and chop the kale
5. A cutting board
6. A spatula or wooden spoon for stirring the mixture
7. A can opener to open the chickpeas
8. A colander or sieve to drain and rinse the chickpeas

FAQ

Harissa Chickpeas With Caramelized Onions And Greens Recipe Substitutions and Variations

• Extra virgin olive oil: you can try using avocado oil or grapeseed oil if you dont have olive oil on hand.
• Harissa paste: mix some red pepper flakes with a pinch of smoked paprika and cumin plus a bit of olive oil as a good substitute.
• Chickpeas: if you cant get chickpeas, white cannellini beans or even black beans work pretty well in this recipe.
• Water or vegetable broth: you can also dissolve a vegetable bouillon cube in water if you dont have broth.
• Lemon juice: fresh lime juice or a splash of apple cider vinegar is a fine alternative when you need a bit of acidity.

Pro Tips

1. Try cooking the onions on a lower heat for even longer than suggested if you like them super caramelized; sometimes a slow simmer brings out a sweeter flavor that really makes the dish pop.
2. Use vegetable broth instead of water if you have it, because it adds a lot more depth and richness to the sauce; it’s a small tweak that can seriously upgrade the whole meal.
3. If you’re into spicier food, feel free to add a pinch of extra harissa or even a dash of your favorite hot sauce after tasting; just be careful not to overdo it.
4. Add the greens right at the end and stir them in gently so they stay a little crisp, otherwise they might turn mushy and lose that fresh texture.
5. For a little extra zing, drizzle a bit more lemon juice or a sprinkle of chopped fresh herbs just before serving; it can really brighten up all the flavors.