This creamy harissa chickpeas recipe is rich, comforting, and packed with bold flavors. Tender chickpeas are simmered in a luxurious sauce made with sun-dried tomatoes, garlic, cream, and harissa paste for a gently spicy kick. Inspired by the famous “marry me” style dishes, this vegetarian version is just as irresistible and perfect for busy weeknights or elegant meals alike.
Why You’ll Love This Recipe
This recipe comes together quickly with simple pantry ingredients while delivering restaurant-quality flavor. It is naturally vegetarian, endlessly versatile, and satisfying enough to serve as a main dish or a hearty side. The creamy sauce balances warmth and spice, making it ideal for pairing with pasta, rice, or crusty bread.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 small yellow onion, finely chopped (about 100 g)
3 cloves garlic, minced
1 tablespoon harissa paste
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon chili flakes (optional, adjust to taste)
2 tablespoons sun-dried tomatoes in oil, finely chopped
2 cans chickpeas, 400 g each, drained and rinsed
1 cup vegetable broth (240 ml)
3/4 cup heavy cream or cooking cream (180 ml)
1/3 cup grated vegetarian hard cheese or parmesan-style cheese (30 g)
Salt, to taste
Black pepper, to taste
Fresh basil or parsley, finely chopped, for garnish
Directions
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4 to 5 minutes until soft and translucent. Stir in the garlic and cook for 30 seconds until fragrant.
Add the harissa paste, smoked paprika, oregano, and chili flakes. Stir well and cook for 1 minute to release the spices’ aromas. Mix in the chopped sun-dried tomatoes.
Add the chickpeas and stir until they are well coated in the spice mixture. Pour in the vegetable broth and bring to a gentle simmer. Let it cook for about 5 minutes, allowing the flavors to blend.
Reduce the heat to low and stir in the cream. Simmer gently for another 5 minutes until the sauce thickens slightly. Add the grated cheese and stir until melted and smooth.
Season with salt and black pepper to taste. Remove from heat and garnish with fresh herbs before serving.
For a dairy-free version, replace the cream with full-fat coconut milk or a plant-based cooking cream.
Add fresh spinach or kale during the last few minutes of cooking for extra greens.
Stir in cooked pasta or serve over rice or couscous for a complete meal.
Increase or reduce the harissa paste depending on your spice preference.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce if needed. This dish is not ideal for freezing due to the creamy sauce, which may separate when thawed.
FAQs
Can I make this recipe vegan?
Yes, simply use a plant-based cream and a vegan cheese alternative or omit the cheese entirely.
How spicy is this dish?
It has a mild to medium heat, depending on the harissa paste used. You can adjust the amount to suit your taste.
What can I serve with creamy harissa chickpeas?
It pairs well with pasta, rice, quinoa, flatbread, or crusty bread.
Can I use dried chickpeas instead of canned?
Yes, but cook the dried chickpeas fully beforehand until tender before using them in the recipe.
Is this recipe suitable for meal prep?
Yes, it stores well in the refrigerator and reheats easily for quick meals.
Can I add vegetables to this dish?
Absolutely. Bell peppers, zucchini, or spinach work very well in this sauce.
What type of harissa paste should I use?
Any standard harissa paste will work. Choose a mild or spicy version based on your preference.
Can I make this without sun-dried tomatoes?
Yes, but they add depth and sweetness. You can substitute with a tablespoon of tomato paste if needed.
Will the sauce thicken as it cools?
Yes, the sauce will continue to thicken slightly as it rests.
Can I double the recipe?
Yes, this recipe scales easily. Use a larger skillet and adjust seasoning to taste.
Conclusion
Creamy harissa chickpeas are a simple yet indulgent dish that proves plant-based meals can be deeply satisfying. With bold spices, a velvety sauce, and endless serving options, this recipe is sure to become a regular favorite in your kitchen. Whether served as a main course or shared as part of a larger spread, it delivers comfort and flavor in every bite.
Creamy harissa chickpeas are a bold and comforting vegetarian dish featuring tender chickpeas simmered in a rich, spiced sauce made with harissa, sun-dried tomatoes, and cream. Quick to prepare and full of flavor, it’s perfect for weeknights or dinner parties.
Ingredients
2 tablespoons olive oil
1 small yellow onion, finely chopped (about 100 g)
3 cloves garlic, minced
1 tablespoon harissa paste
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon chili flakes (optional, adjust to taste)
2 tablespoons sun-dried tomatoes in oil, finely chopped
2 cans chickpeas (400 g each), drained and rinsed
1 cup vegetable broth (240 ml)
3/4 cup heavy cream or cooking cream (180 ml)
1/3 cup grated vegetarian hard cheese or parmesan-style cheese (30 g)
Salt, to taste
Black pepper, to taste
Fresh basil or parsley, finely chopped, for garnish
Instructions
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4 to 5 minutes until soft and translucent.
Stir in the garlic and cook for 30 seconds until fragrant.
Add the harissa paste, smoked paprika, oregano, and chili flakes. Stir well and cook for 1 minute to release the spices’ aromas.
Mix in the chopped sun-dried tomatoes.
Add the chickpeas and stir until well coated in the spice mixture.
Pour in the vegetable broth and bring to a gentle simmer. Let it cook for about 5 minutes.
Reduce heat to low and stir in the cream. Simmer for another 5 minutes until the sauce thickens slightly.
Add the grated cheese and stir until melted and smooth.
Season with salt and black pepper to taste.
Remove from heat and garnish with fresh herbs before serving.
Notes
Use plant-based cream and vegan cheese to make this dish vegan.
Add spinach, kale, or bell peppers for extra veggies.
Serve with rice, couscous, pasta, or crusty bread.
Adjust harissa amount for more or less spice.
Not ideal for freezing as the creamy sauce may separate.
