Herbed Orange Harissa Chickpeas

A flavorful Moroccan-inspired Harissa Chickpeas dish delicately spiced with orange and fresh herbs. This spicy side dish is vegan, quick + easy to make and bursting with beautiful flavors!

a cast iron skillet filled with harissa chickpeas

I’ve been on a real harissa kick lately! I’ve been adding it to rice, quinoa, soups, and chilis, and then there were these chickpeas. Ahh. These chickpeas. I’m not one to brag, but these Harissa Chickpeas are not only delicious, but they are also cannot-stop-eating-knock-your-socks-off kind of delicious. They are kinda my new favorite thing. And, I hope you find yourself enamored with them, too.

a black bowl filled with moroccan chickpeas
basil mint and dill on a sponge painted wooden gray backdrop
a black bowl filled with harissa chickpeas and a vintage spoon

Why You Will Love This Recipe

  • Richly flavorful.
  • Super quick and easy to make.
  • Slightly spicy, fruity, smoky, and fresh all rolled into one.
  • Packed with fiber and protein.
  • Versatile as a main, side, or condiment-style dish.
  • Vegan, dairy-free, soy-free, gluten-free, nut-free, grain-free, and naturally sweetened with fruit.
a mound of chickpeas topped with moroccan spices and orange zest
a cast iron skillet filled with orange harissa chickpeas topped with fresh herbs


  • Chickpeas.
  • Oil.
  • Garlic & onion.
  • Harissa sauce.
  • Orange juice & orange zest.
  • Spices.
  • Fresh herbs.
  • Salt.

(Please note — the full ingredients list and amounts can be found towards the bottom of this post in the recipe card)

a black bowl filled with moroccan chickpeas

How to Make Harissa Chickpeas

  1. Saute onions and garlic.
  2. Add remaining ingredients.
  3. Simmer until thickened.
  4. Sprinkle with fresh chopped herbs.
  5. Serve and enjoy!
step by step process photos for making harissa chickpeas

Top Tips for Making Moroccan Chickpeas


Please note that this recipe uses harissa sauce, not thick harissa paste or the seasoning blend. This Moroccan Harissa is my favorite. Harissa sauce is basically the paste, but with more oil added for a thinner consistency. If you only have the paste, thin it out with a little olive oil.


I prefer orange in this recipe, but for a fun variation, grapefruit or lemon juice/zest can be used in this recipe as a suitable substitution for the orange zest and juice.


I do recommend using smoked paprika as opposed to Hungarian paprika in this recipe. The smokiness greatly complements the harissa sauce.


Any variety of chopped fresh herbs works well in this recipe. I like to use a combination of cilantro, dill, and basil. But fresh mint, thyme, and parsley work well, too!


Not a fan of garbanzo beans (chickpeas)? White beans work as a beautiful substitution.

a black bowl filled with spicy moroccan chickpeas

What should I serve with Harissa Chickpeas?

  • Serve them on their own (they are that good).
  • Alongside rice, quinoa, or other grains.
  • In tortillas as a wrap.
  • Alongside tortilla chips or your favorite flatbread.
  • As a taco filling.
  • With eggs or chickpea scramble.
  • If not vegan, sprinkle with a little crumbled feta cheese or a dollop of Greek yogurt before serving.
  • As a baked potato topper.
  • Alongside other side dishes and a main course.
a cast iron skillet filled with spicy chickpeas topped with fresh herbs alongside a measuring spoon filled with harissa sauce
a closeup of orange harissa chickpes
a close up of harissa chickpeas in black bowl with vintage spoon

Harissa Chickpeas

A flavorful Moroccan inspired Harissa Chickpeas dish delicately spiced with orange and fresh herbs. This spicy side dish is vegan, quick + easy to make and bursting with beautiful flavors!
4.75 from 16 votes
Print Pin Rate
Course: Side Dish, Sides
Cuisine: Moroccan
Diet: Gluten Free, Halal, Kosher, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 servings
Author: Kristen Wood


  • 1 tablespoon avocado oil or any oil of choice
  • 2 cloves garlic minced
  • ½ onion white or yellow, chopped
  • 10 ounces cooked or canned chickpeas rinsed and drained (approx. 1 1/2 cups)
  • ¼ cup orange juice unsweetened, fresh or bottled
  • 3 teaspoons harissa sauce
  • ¼ teaspoon orange zest
  • ¼ teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • ¼ cup fresh cilantro or basil and/or dill herbs, chopped
  • salt to taste


  • Heat oil in a skillet over medium heat. Add onion and garlic, saute while stirring occasionally for 5 minutes.
  • Add chickpeas, juice, harissa, orange zest, cumin, and paprika. Allow to come to a simmer over medium heat.
  • Simmer for 2-5 minutes, or until most of the liquid has evaporated and all has thickened.
  • Give a sprinkle of salt/salt to taste.
  • Top with fresh chopped herbs before serving.
  • Enjoy!


Please refer to the Tips section above in the post for valuable information.


Serving: 0.75cup | Calories: 333kcal | Carbohydrates: 48g | Protein: 14g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 114mg | Potassium: 576mg | Fiber: 12g | Sugar: 12g | Vitamin A: 414IU | Vitamin C: 22mg | Calcium: 91mg | Iron: 5mg
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Recipe Rating



  1. 5 stars
    Super yummy and spicy! Perfect over baked potatoes with Greek yogurt and feta cheese. Used lemon instead of orange. Would love to find a crunch to go with it.

  2. 5 stars
    I have made this several times for meal prep. I do throw in some curry powder. I do store it in the fridge and will top some greens with an other vegetables. It ‘s wonderful. Love this recipe.

  3. 5 stars
    I tried this recipe tonight to serve along with some other middle eastern dishes. It was a winner! I had a batch of homemade harissa that I made a while ago and have been trying out various recipes with harissa. The use of orange juice and zest is what caught my eye. I’ll definitely be adding this to my repertoire!

  4. We’ve been on a chickpeas kick, but I have yet to try harissa. Can’t wait to try it and see if I love it too!

  5. I can see why you’ve been on a kick making this! I’m loving the amount of flavor you’ve added, especially the orange. Looking forward to trying this myself.

  6. I’ve been seeing a lot of harissa seasonings in stores, but haven’t been sure how to use them. This gives a great starting point!

  7. These flavor combinations are truly spot on! I cannot wait to make this! And the photos are so lovely – smoky and exotic like the dish!