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!
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.
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.
- Garlic & onion.
- Harissa sauce.
- Orange juice & orange zest.
- Fresh herbs.
(Please note — the full ingredients list and amounts can be found towards the bottom of this post in the recipe card)
How to Make Harissa Chickpeas
- Saute onions and garlic.
- Add remaining ingredients.
- Simmer until thickened.
- Sprinkle with fresh chopped herbs.
- Serve and enjoy!
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.
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.
- 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.