I’m sharing a one-pan harissa chickpeas recipe with lots of caramelized onions, greens, and chickpeas in a creamy spicy sauce as part of my Simple Chickpea Recipes.

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I never thought thinly sliced yellow onions could do so much until they got all sweet and sticky next to a blob of harissa paste, then suddenly dinner felt interesting. I make this when I want something fast but not boring, cause the heat from harissa wakes everything up and the onions give it that sneaky sweetness.

It’s kind of rustic, a little messy, and I always find myself guessing which spoonful will surprise me next. If you like bold flavors and want a simple weeknight idea that’s still special, this falls right into Gourmet Vegan Recipes Dinners territory.

Ingredients

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Chickpeas: high in protein and fiber, hearty nutty legumes that keep you full.
Harissa paste: spicy smoky North African chili blend, adds heat and depth to dishes.
Caramelized onions: sweet rich layers, boost umami and give mellow sweetness to sauce.
Garlic: pungent savory punch, a small amount makes big flavor and offer antioxidants.
Spinach or chard: vitamin rich, adds freshness, cooks down but stays nutritious.
Yogurt or coconut milk: gives creaminess, tang or mild sweetness, adds protein or fat.
Tahini or feta: nutty sesame richness or salty tang, a perfect finishing touch.
Olive oil: heart healthy fat, helps carry flavors and aids caramelization.

Ingredient Quantities

2 tablespoons olive oil

1 tablespoon butter (optional)

2 large yellow onions, thinly sliced

3 cloves garlic, minced

2 tablespoons harissa paste (adjust to taste)

2 cans (15 oz each) chickpeas, drained and rinsed, or about 3 cups cooked

1 can (14 oz) diced tomatoes

1/2 cup vegetable broth or water

1/3 cup plain Greek yogurt or 1/3 cup canned coconut milk if you want it vegan

5 to 6 cups baby spinach, or 1 bunch kale or Swiss chard, stems removed and chopped

1 tablespoon lemon juice

Salt and black pepper to taste

2 tablespoons tahini or crumbled feta for serving, optional

2 tablespoons chopped fresh parsley or cilantro for garnish

How to Make this

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1. Heat 2 tablespoons olive oil and 1 tablespoon butter (if using) in a large heavy skillet over medium-low heat; add the 2 thinly sliced yellow onions with a big pinch of salt and a tiny pinch of sugar to speed caramelization, then cook slowly, stirring every few minutes until deep golden and soft, about 20 to 25 minutes. Be patient, this is where the flavor comes from.

2. Push onions to the side, add the 3 minced garlic cloves and 2 tablespoons harissa paste, stir for 1 to 2 minutes until fragrant and you can see the browned bits loosen from the pan.

3. Add the drained and rinsed chickpeas (two 15 oz cans or about 3 cups cooked), 1 can (14 oz) diced tomatoes and 1/2 cup vegetable broth or water; stir, bring to a gentle simmer and let cook 8 to 10 minutes so the sauce reduces and the flavors marry.

4. Smash about a cup of the chickpeas right in the pan with the back of a wooden spoon or spatula to thicken the sauce and make it creamy, leaving the rest whole for texture.

5. Lower the heat and stir in 1/3 cup plain Greek yogurt (or 1/3 cup canned coconut milk for vegan). If using yogurt, temper it first by mixing a spoonful of the hot sauce into the yogurt, then stir it back into the pan so it doesn’t split.

6. Add 5 to 6 cups baby spinach (or a bunch of chopped kale or Swiss chard with stems removed) in batches, stirring each batch until wilted and incorporated; spinach takes 2 to 3 minutes, kale or chard might take 4 to 6 minutes.

7. Finish with 1 tablespoon lemon juice and taste, then season with salt and freshly ground black pepper; add more harissa if you want it hotter.

8. Remove from heat, drizzle 2 tablespoons tahini or scatter 2 tablespoons crumbled feta over the top if you like, then sprinkle 2 tablespoons chopped fresh parsley or cilantro for brightness.

9. Serve straight from the pan with crusty bread, rice, or your favorite grain, and don’t be shy to scrape up all those caramelized bits because that’s the good stuff.

Equipment Needed

1. Large heavy skillet (10 to 12 inch) for caramelizing the onions and simmering the sauce
2. Chef’s knife for thinly slicing onions and chopping greens
3. Cutting board
4. Can opener and colander or fine mesh strainer to drain and rinse the chickpeas
5. Wooden spoon or sturdy heatproof spatula for stirring and scraping up those browned bits
6. Potato masher or a fork to smash about a cup of chickpeas right in the pan
7. Measuring cups and spoons
8. Small bowl and spoon to temper the yogurt (or to mix the tahini)

FAQ

Q: Can I make this vegan?

A: Yes. Use canned coconut milk instead of Greek yogurt, skip the butter or use plant based margarine, and swap feta for tahini or a crumble of toasted nuts. It still tastes rich, promise.

Q: How spicy will it be and how do I turn it down?

A: Harissa brings warm heat, not just burn. Start with one tablespoon if you dont like spice, taste, then add more. Stir in yogurt or coconut milk to cool it fast, or add a squeeze of lemon to balance the heat.

Q: Can I use dried chickpeas?

A: Yep. Use cooked dried chickpeas instead of canned, about one and a half cups dried yields roughly three cups cooked. Make sure theyre soft before adding or the dish will take longer to finish.

Q: Any tricks to caramelize the onions faster?

A: A pinch of salt plus a little sugar speeds up browning, and a splash of water or lemon juice to deglaze helps lift the brown bits. For a real shortcut some cooks add a tiny pinch of baking soda to speed the Maillard reaction but dont overdo it or the flavor changes.

Q: How do I store or reheat leftovers?

A: Keeps in the fridge for up to four days, or freeze for two to three months. Reheat gently with a splash of broth so it doesnt dry out, then stir in fresh greens at the end if you want them bright.

Q: What should I serve this with?

A: Serve over rice, couscous, quinoa, or with warm pita or crusty bread. A fried egg on top or a dollop of tahini makes it weekend friendly.

Harissa Chickpeas With Caramelized Onions And Greens Recipe Substitutions and Variations

Olive oil: swap with avocado or grapeseed oil, both tolerate higher heat and keep a neutral flavor so the harissa still shines.
Butter (optional): use ghee for a nuttier note, or vegan butter / extra olive oil if you want it dairy free; you can also skip it for a lighter dish.
Harissa paste: use sambal oelek or chili garlic sauce for similar heat, or mix smoked paprika + cayenne + a bit of tomato paste + olive oil to mimic the smoky, tangy hit.
Chickpeas: switch to cannellini or other white beans for a creamier bite, or cooked brown/red lentils if you want a softer, stew like texture.

Pro Tips

1. Dont rush the onions. Cook them on low heat and stir every few minutes until they are deep golden. If they start to stick, add a splash of broth or water to scrape up the browned bits. Add butter toward the end so it enriches the flavor without burning.

2. Temper your yogurt so it doesnt split. Stir a spoonful of the hot sauce into the yogurt first, then fold that back into the pan. If you use canned coconut milk warm it a bit so it blends smoothly.

3. Play with chickpea texture. Smash about a cup to thicken the sauce but leave plenty whole for bite. For contrast, crisp a handful in a hot pan with a little oil and toss them on top just before serving.

4. Make it one day ahead when you can. The flavors meld overnight. Reheat gently on low and add a splash of broth and a squeeze of lemon to brighten things up, then finish with fresh herbs and a drizzle of tahini or olive oil.