I have discovered a quick recipe that packs a punch. Caramelized onions, toasted chickpeas, and vibrant greens simmer in a creamy harissa sauce. With just a blend of coconut milk, garlic, and lemon, this dish offers an absolutely gourmet vegan recipes dinners experience that truly excites both taste and spirit.

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I recently whipped up this Harissa Chickpeas with Caramelized Onions and Greens dish, and I gotta say, it totally surprised me. I was in the mood for something hearty and spicy without spending hours in the kitchen, so I grabbed 3 tbsp olive oil, 2 large onions sliced thin, and a good pinch of salt to kick things off.

Once the onions got a bit golden and sweet, I tossed in drained chickpeas from 2 cans along with 3 garlic cloves for that extra zing. Then the real magic happened when I mixed in 2 to 3 tbsp of harissa paste, coconut milk, and a splash of vegetable broth, creating this creamy, spicy sauce that clings to everything so nicely.

I finished it off with a burst of lemon juice and a generous heap of greens. This one pan meal is a perfect fall-inspired, vegetarian treat that packs protein and flavor in every bite.

Try it out and see what you think!

Why I Like this Recipe

I really like this recipe because the caramelized onions give it a sweet and deep flavor that makes every bite interesting. I also love the way the chickpeas crisp up with the onions so that you get a cool mix of textures and flavors in every mouthful. The creamy sauce from the coconut milk and harissa paste is just perfect, turning everything into a rich, spicy dish that feels comforting. Lastly, I like that it’s a one pan meal making clean up super simple after a long day.

Ingredients

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Olive Oil: Great healthy fat that adds smooth richness for the dish.
Onions: When caramelized they develop a natural sweet flavor and fun textures.
Chickpeas: Packed with protein and fiber which helps keep you satisfied.
Garlic: Boosts the dish with a bold flavor and some helpful health perks.
Harissa Paste: Brings a fiery, spicy kick that really livens up things.
Coconut Milk: Lends a creamy texture and a subtle sweet note balancing spice.
Lemon Juice: Adds a tangy sour touch that contrasts nicely with heat.

Ingredient Quantities

3 tbsp olive oil

2 large onions, thinly sliced

1/2 tsp salt (plus a pinch more for taste)

2 cans (15 oz each) chickpeas, drained and rinsed

3 garlic cloves, minced

2 to 3 tbsp harissa paste

1 cup coconut milk

1/2 cup vegetable broth

4 cups mixed greens (spinach, kale or chard)

Juice of 1 lemon

Salt and pepper to taste

How to Make this

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1. Heat 3 tbsp olive oil in a large pan over medium heat then add the thinly sliced onions with 1/2 tsp salt, cook them slowly stirring occasionally until they get nice and caramelized (about 10-15 mins).

2. Toss in the drained and rinsed chickpeas and let them get a bit toasty with the onions.

3. Stir in the minced garlic and cook for about 1 min until it smells good.

4. Add 2 to 3 tbsp harissa paste and mix well so that everything is nicely coated.

5. Pour in 1 cup coconut milk and 1/2 cup vegetable broth, then bring the mixture up to a gentle simmer.

6. Stir in the mixed greens (spinach, kale or chard) a bit at a time until they start to wilt.

7. Squeeze the juice of 1 lemon into the mixture and stir it all together.

8. Let it cook for another 3-5 mins so the flavors can meld together.

9. Taste and then season with salt and pepper according to what you like.

10. Once everything is heated through and flavorful, take the pan off the heat and serve warm. Enjoy your meal!

Equipment Needed

1. A large pan – preferably non-stick – for cooking the onions and simmering the whole dish
2. A chef’s knife for thinly slicing the onions and mincing the garlic
3. A sturdy cutting board to safely chop the onions and garlic
4. Measuring spoons to accurately scoop the olive oil, salt, and harissa paste
5. Measuring cups for the coconut milk and vegetable broth
6. A wooden spoon or spatula to stir and mix all the ingredients
7. A can opener to open the chickpea cans
8. A colander to drain and rinse the chickpeas
9. A citrus juicer for squeezing the lemon juice easily

FAQ

How can I adjust the spice level? If you find it too spicy, you can reduce the harissa paste to 2 tbsp or even less. Experiment a little for your perfect heat level.

Can I substitute the mixed greens with another type? Yeah, you sure can. Spinach, kale or Swiss chard all work, and you can even mix them up to get different textures and flavors.

How do I know when the onions are caramelized? The onions should turn a deep golden color and get sweet. If they start looking too dark, lower the heat so they don’t burn.

Is this dish vegan and gluten free? Yep its both vegan and gluten free! The recipe is packed with wholesome ingredients that are perfect for a quick, healthy meal.

How should I store leftovers? Just pop them in an airtight container in the fridge for up to 3 days and reheat gently on the stovetop for best results.

Harissa Chickpeas With Caramelized Onions And Greens Recipe Substitutions and Variations

Substitute olive oil with canola oil or avocado oil if you want a different flavor.
You can use red onions instead of the large yellow ones for a slightly sweeter twist.
If you don’t have harissa paste, try swapping it out with a mix of chipotle in adobo sauce or even sriracha.
Use almond milk or cashew cream instead of coconut milk if you’re looking for a different taste or if you’re avoiding coconut.
If you’re short on vegetable broth, you can dissolve a bouillon cube in water as a quick fix.

Pro Tips

1. When you’re caramelizing the onions, keep an eye on ’em and stir often so they dont burn. It take around 10-15 mins but sometimes they may need a little longer depending on your stove, so don’t rush it even if you’re impatient.

2. For the chickpeas, really try to get them toasty with the onions. They add a cool crunchy flavor if you let them crisp up a bit, so patience is key here—don’t just toss ’em in and expect magic right away.

3. Use the harissa paste carefully. If you’re new to its heat, start with 2 tbsp and then add more gradually, cause too much can totally overpower the other flavors in the dish.

4. When adding the greens, do it in small batches so they wilt evenly. This way you dont end up with a mix that’s either undercooked or mushy, and you’ll get a better texture all around.