harissa beans

Harissa chickpeas is a super quick, one pan meal with lots of caramelized onions, greens, and chickpeas in a creamy, spicy sauce.

Harissa Chickpeas

onion

balsamic vinegar

salt (or more to taste, divided)

garlic paste (or 4 cloves of garlic, minced)

smoked paprika

harissa paste (, see note for less spice)

oregano

can of chickpeas (drained

full fat coconut milk

lemon juice, cilantro, and black pepper,

Heat a large skillet over medium heat. Add the oil, and once it's hot, add the onion and 1/4 teaspoon salt . Mix well to coat, and continue to cook, stirring occasionally. If the pan is drying out too much, add 2 to 3 teaspoons of water to help the pan conduct heat and for the onions to brown evenly, about 7 to 9 minutes. Then once the onions are translucent and starting to get golden on some outer edges, add the balsamic vinegar and mix well. Continue to cook for another 3 to 4 minutes.

Then add in the garlic, smoked paprika, harissa, and oregano, and mix really well. Cook for a minute, so that the garlic gets cooked. Then add in the chard, remaining salt, the chickpeas, and the coconut cream and mix really well. Partially cover the pan, and simmer for 8 to 10 minutes, then taste and adjust the flavor. If you want more sauce, you can add more nondairy milk. If you used full fat coconut milk, the sauce probably didn't thicken as much, and if you want it to thicken even more, add in a tablespoon or two of non-dairy yogurt or sour cream. Add in a good squeeze of lemon juice and adjust salt and heat as needed.

Let everything simmer for another minute or two, if you want the sauce to thicken and glaze over the chickpeas. Switch off the heat and garnish with cilantro or parsley along with some black pepper and some more lemon juice. Serve with flatbread or rice or with some sourdough toast or garlic bread or whatever else that you like.

The quickest, most satisfying lunch or light dinner that’s on the table in just 10 minutes. It’s quick, it’s healthy and it’s very delicious.

Lunch Box: 10-Minute Smoky Harissa Creamy Butter Beans

Cherry Tomatoes

Garlic Clove

Tomato Paste

Harissa

Smoked Paprika

Butter Beans

Vegan Cream Cheese

Crusty Bread

Parsley

Tahini

Flaked Almond

Add the cherry tomatoes to a pan with a drizzle of olive oil and a pinch of salt. Set it over a medium-high heat and cook for about 5 mins until starting to soften and burst open. Add a splash of water if they’re catching on the bottom of the pan. 

Mince the garlic and add it to the tomatoes in the pan along with the tomato paste, ¾ of the harissa and the smoked paprika.

Add the tinned butterbeans and ½ their liquid to the pan then stir in the vegan cream cheese. Bring the mixture to a boil then turn down the heat and simmer for 5-10 mins until the beans have softened and the broth has thickened (it should be creamy).

Meanwhile, toast the bread and finely chop the herbs.

Ladle the beans into bowls or meal-prep boxes. Drizzle over the tahini and some remaining harissa. Finish with the chopped herbs and flaked almonds. It will keep in the fridge for 3 days.

With all the flavours, I was looking forward to this but it just tasted meh to me. Maybe because it’s not cooked for very long, the flavours just don’t permeate the dish.

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