Flavorful and healthy, this recipe for Easy Harissa Chickpeas with Fresh Tomatoes is a simple and quick one. It is a vegan side dish that only uses 8 main ingredients.

This Easy Harissa Chickpeas with Fresh Tomatoes is one heck of an easy and tasty side dish. And, a great way to enjoy fresh tomatoes!

What's more, you only need 15 minutes and 8 main ingredients to have this ready to serve!

What are the ingredients needed to make this Easy Harissa Chickpeas with Fresh Tomatoes?

You will need the following:

1. Chickpeas
   If, like me, you find yourself getting home after work and trying to get dinner ready as quickly as possible, then I would suggest using canned chickpeas. To use canned chickpeas in recipes like this, I usually drain all the liquid out. Then, I rinse the chickpeas well. And they are ready to use! However, you can also use dry chickpeas after cooking them.
2. Coriander
   I used ground coriander or coriander powder in this. I love pairing the smoky, nutty flavor of coriander with harissa so I added it into this recipe. However, if you do not have any coriander on hand, it can be left out.
3. Harissa
   For this recipe, I used dry harissa. I love the fiery harissa by New York Shuk and use it often. I am not being paid to say this. They are simply one of my favorite brands for harissa. In my opinion, New York Shuk's dry fiery harissa stays fresher longer and just works better for me. However, if you have harissa paste on hand, you can use that instead.
4. Tomatoes
   Fresh tomatoes are what I used here just because we have three tomato plants that just keep churning out tomatoes. Even if you didn't grow any tomatoes, most stores are overflowing with tomato varieties right now that would work so well in this recipe. However, you could also use drained canned tomatoes instead of fresh ones.
5. Garlic
   I used fresh garlic as it just works so well and it is so nutritious. Peeling garlic can be time-consuming and tedious, so, what my mom does is she freezes peeled and chopped garlic in sandwich bags and uses them as needed during the week.
6. Onion
   Fresh onion is a must in this recipe as onion powder results in a dish that tastes very different.
7. Oil
   I usually like to use a high-heat oil like grapeseed oil or coconut oil. But, the last time I made this Harissa Chickpeas recipe I used olive oil.
8. Salt
   A must to enhance and unite all the flavors. I used iodized salt. But, you can use any salt you have on hand to season this.

Optional ingredients

Two optional ingredients are black pepper for a peppery taste, and fresh parsley to garnish and serve this looking all pretty.

Serving suggestions

This Easy Harissa Chickpeas with Fresh Tomatoes is a vegan side dish that can be made into a filling and tasty meal by pairing it with, either:

• some roti or naan and charred zucchini, or
• some green rice, or
• some yellow rice and some steamed broccoli, or
• some marry me tofu and lemon za'atar quinoa.

It can also be served alongside any chicken, pork, or beef dish and biryani for a more elaborate dinner gathering.

Leftovers

If you happen to have leftovers, they can be stored in an air-tight container for up to a week.

This Easy Harissa Chickpeas with Fresh Tomatoes side can also be frozen. Just place the amount you want to freeze in an air-tight container and place it in your freezer. When you are ready to enjoy it, thaw it out on the counter until it reaches room temperature and then heat in on a stovetop or microwave and enjoy!

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin.
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Easy Harissa Chickpeas with Fresh Tomatoes

5 from 1 vote

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Servings: 4

Cost: $4

Author: Shashi

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Flavorful and healthy, this recipe for Easy Harissa Chickpeas with Fresh Tomatoes is a simple and quick one. It is a vegan side dish that only uses 8 main ingredients.

Ingredients

• 1 15.5 oz can chickpeas
• 2 teaspoon coriander
• 2 tablespoon harissa
• 2 tomatoes
• 3 cloves garlic
• 1 red onion
• 2 tablespoon olive oil
• ½ teaspoon salt (or adjust to fit your taste)
• ½ teaspoon black pepper OPTIONAL (or adjust to fit your taste)
• 1 tablespoon fresh parsley OPTIONAL

Instructions

• Peel and chop the onion and garlic.
• Rinse and chop up the tomatoes.
• Open the can of chickpeas, empty the chickpeas into a colander and drain the liquid out. Then rinse the chickpeas well.
• Add the oil to a large pan, and turn the heat on to medium high.
• Add the chopped garlic and onion and cook for about 5 minutes, stirring often so they do not burn.
• Add in the chopped tomatoes, coriander, and harissa and sauté about 2 minutes.
• Then add in the drained chickpeas and sauté another 3 minutes.
• Turn off the pan and remove from the heat.
• Season with salt and pepper to taste.
• If serving with parsley, chop some up and drizzle on top and enjoy!

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Nutrition

Calories: 197kcal | Carbohydrates: 23g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 721mg | Potassium: 393mg | Fiber: 7g | Sugar: 4g | Vitamin A: 585IU | Vitamin C: 13mg | Calcium: 60mg | Iron: 2mg

DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.

1 15.5 oz can chickpeas

2 tap coriander

2 tablespoon harissa

2 tomatoes

3 cloves garlic

1 red onion

Salt and pepper to taste

Saute 4 mins add tomatoes and spices saute 2 mins add in chickpeas saute 3 mins

Thank you for sharing!