Coconut Harissa Chickpea Skillet Recipe
This Coconut Harissa Chickpea Skillet is a flavorful and comforting plant-based dish combining creamy coconut milk with spicy harissa and fragrant spices. Perfect for a quick, hearty meal, it features tender chickpeas simmered with aromatic onion, garlic, bell pepper, turmeric, and ginger, bringing warmth and depth to every bite. Serve it with rice, naan, or fresh cilantro for a fulfilling dinner that balances spice and creaminess effortlessly.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: North African-inspired
- Diet: Vegan
Ingredients
Main Ingredients
- 2 tablespoons avocado oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 1-2 tablespoons harissa paste (adjust based on spice preference)
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 (15-ounce) can reduced-fat coconut milk
- 2 tablespoons low sodium soy sauce or tamari
Optional for Serving
- Cooked rice
- Fresh cilantro
- Naan bread
Instructions
- Prepare the Vegetables: Heat the avocado oil in a skillet over medium heat. Add the diced onion, minced garlic, diced bell pepper, turmeric, ground ginger, and black pepper. Cook for 2-3 minutes, stirring occasionally, until the vegetables begin to soften and the spices become fragrant.
- Add Tomato and Harissa Paste: Stir in the tomato paste, harissa paste, and drained chickpeas, mixing well to combine all ingredients. Continue cooking for another 2-3 minutes, stirring frequently to allow flavors to meld.
- Simmer with Coconut Milk: Pour in the reduced-fat coconut milk and low sodium soy sauce or tamari. Bring the mixture to a gentle boil, then reduce heat to low and let it simmer for 10 minutes, stirring frequently to prevent sticking and to thicken the sauce.
- Adjust Seasoning and Serve: Taste the chickpea skillet and adjust seasonings as needed, adding more harissa or salt if preferred. Serve hot over cooked rice or with naan bread, garnished with fresh cilantro for added brightness and freshness.
Notes
- Adjust the amount of harissa paste to control the spice level according to your preference.
- Using reduced-fat coconut milk keeps this dish lighter but still creamy; full-fat coconut milk will make it richer.
- Low sodium soy sauce or tamari reduces saltiness and is preferable for better flavor balance.
- This recipe can easily be made vegan and vegetarian.
- Serve with rice, naan bread, or enjoy as is for a wholesome meal.
- Stir frequently during simmering to prevent the coconut milk from separating or burning.