Vegetarian Harissa Chicken
Experience a vibrant twist on a traditional favorite with this Vegetarian Harissa "Chicken" recipe! Perfect for plant-based enthusiasts, this dish swaps chicken for protein-packed chickpeas, simmered in a bold and smoky harissa-spiced sauce. Featuring aromatic ingredients like garlic, cumin, and coriander, paired with the richness of tomato paste and the brightness of fresh lemon juice, every bite is a burst of flavor. Nutrient-rich baby spinach adds a wholesome touch, while a dollop of creamy Greek yogurt provides an irresistible contrast. Serve over fluffy rice and top with fresh cilantro for a wholesome, easy-to-make meal that's ready in just 35 minutes. Ideal for weeknight dinners or meal prep, this vegetarian harissa recipe will spice up your plant-based menu. Keywords: vegetarian harissa recipe, plant-based dinner ideas, chickpea harissa, quick vegetarian meals.
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Recipe Information
Ingredients
- 2 cans canned chickpeas
- 2 tablespoons harissa paste
- 2 tablespoons olive oil
- 1 medium onion
- 3 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon coriander powder
- 1 tablespoon tomato paste
- 1 cup vegetable broth
- 3 cups baby spinach
- 1 cup plain Greek yogurt
- 0.5 cup fresh cilantro
- 1 lemon
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups cooked rice
Instructions
Drain and rinse the canned chickpeas thoroughly under cold water.
Finely chop the medium onion and mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic, ground cumin, and coriander powder to the skillet, cooking for 1-2 minutes until fragrant.
Stir in the harissa paste and tomato paste, mixing well with the onions and garlic.
Add the chickpeas to the skillet, stirring well to coat them in the spice mix. Cook for 3-4 minutes.
Pour in the vegetable broth and bring the mixture to a simmer, allowing it to cook for an additional 5-6 minutes until the sauce thickens slightly and the chickpeas are heated through.
Toss in the baby spinach and stir until wilted.
Season with salt and black pepper to taste.
Remove the skillet from the heat. Stir in the juice of one lemon for freshness.
Serve the harissa chickpeas over cooked rice, garnished with a dollop of plain Greek yogurt and freshly chopped cilantro.
Nutrition Facts
Calories |
1935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 4630 mg | 201% | |
| Total Carbohydrate | 287.3 g | 104% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 45.0 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 838 mg | 64% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 2984 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
