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Meta Description: Make these easy harissa chickpeas and rice with harissa, tomato paste, chickpeas, olive oil, and pantry seasonings. A fast, flavorful vegan meal for busy nights.

Harissa Chickpeas & Rice

I've been making these harissa chickpeas for days now, and honestly, this is exactly the kind of recipe I want in my back pocket.

It's fast.

It's inexpensive.

It uses mostly pantry ingredients.

And it tastes like you put way more effort into dinner than you actually did.

The basic formula is incredibly simple: chickpeas + harissa + tomato paste + seasonings + broth + olive oil + rice.

That's your foundation.

From there, you can make it your own.

Throw in spinach. Add tomatoes. Toss in leftover vegetables. Add herbs. Make it spicy. Make it smoky. Add a dollop of vegan yogurt. There really isn't much you can do wrong.

The little hack that makes this especially good is using the liquid from the chickpeas along with Better Than Bouillon and water to create the cooking liquid. Instead of immediately draining every drop of liquid from your chickpeas, save some of that flavorful aquafaba and let it become part of the sauce.

And then there's the olive oil.

Don't be shy with it.

Harissa loves fat. The olive oil carries all of those spices and gives the chickpeas a rich, glossy sauce that coats the rice.

This is my busy-person vegan dinner: open the pantry, grab a few pastes, open a can of chickpeas, cook some rice, and make something delicious.

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Course: Main Course
Cuisine: North African-Inspired
Difficulty: Easy
Diet: Vegan

Why You'll Love These Harissa Chickpeas

• Ready in about 20–25 minutes
• Mostly pantry ingredients
• Naturally vegan
• Budget-friendly
• High in plant-based protein and fiber
• Big flavor with very little work
• Great for meal prep
• Easy to customize
• Perfect for busy weeknights
• Works with rice, couscous, bread, or grains

The Harissa Chickpea Formula

This is one of those recipes where you don't need to measure every ingredient perfectly.

Think of it as a formula.

The Base

Chickpeas + harissa + tomato paste

The Flavor

Garlic + spices + Better Than Bouillon + a little sugar

The Liquid

Chickpea liquid + water or vegetable stock

The Fat

A generous amount of olive oil

The Fresh Stuff

Spinach + tomatoes + herbs

The Starch

Rice

Once you understand that combination, you can make this dinner with whatever you have.

No spinach?

Use kale.

No tomatoes?

Skip them.

No rice?

Use couscous.

Have leftover roasted vegetables?

Throw them in.

That's the whole point.

Key Ingredients

Chickpeas

Chickpeas are the hearty foundation of this meal. Canned chickpeas make this recipe incredibly fast, but you can absolutely use freshly cooked chickpeas.

Harissa

Harissa is the flavor bomb here.

This North African-inspired chili paste brings heat, garlic, spices, and acidity. Different brands vary dramatically in heat level, so start with less and add more as you go.

Tomato Paste

Tomato paste gives the sauce richness and concentrated tomato flavor.

Cooking it briefly before adding the liquid is important—it takes away the raw tomato flavor and makes the finished dish taste deeper.

Better Than Bouillon

A spoonful adds savory depth without requiring you to make a complicated broth.

Use a vegan vegetable variety.

Chickpea Liquid

Don't automatically pour all of that liquid down the drain.

A little aquafaba adds body and helps create a silky sauce around the chickpeas.

Olive Oil

This is not the time to be stingy.

A generous pour of good olive oil makes the harissa sauce rich, glossy, and incredibly flavorful.

Sugar

Just a small amount helps balance the acidity and heat from the harissa and tomato paste.

You shouldn't taste a sweet sauce. You're looking for balance.

Ingredients

Harissa Chickpeas

• 2 cans chickpeas, drained, reserving the liquid
• 2–3 tablespoons harissa paste
• 2 tablespoons tomato paste
• 2–4 tablespoons olive oil
• ½ cup reserved chickpea liquid
• ½–1 cup water, as needed
• 1 teaspoon Better Than Bouillon vegetable base
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon coriander
• 1 teaspoon coconut sugar or brown sugar
• Salt, to taste
• Black pepper
• 1–2 cups fresh spinach
• 1 cup chopped tomatoes, optional
• Fresh lemon juice, to finish
• Fresh parsley or cilantro, to garnish

For Serving

• Cooked rice
• Extra-virgin olive oil
• Fresh herbs
• Lemon wedges
• Vegan yogurt, optional

How to Make Harissa Chickpeas

Step 1: Cook Your Rice

Start your rice first.

Use whatever rice you have—white rice, brown rice, jasmine rice, basmati, or leftover cooked rice.

If you're using leftover rice, this recipe becomes even faster.

Keep the rice warm while you make the chickpeas.

Busy-person hack: Make a big batch of rice at the beginning of the week and use it for quick meals like this throughout the week.

Step 2: Build the Harissa Base

Heat a generous amount of olive oil in a skillet over medium heat.

Add the harissa and tomato paste.

Stir in the garlic powder, onion powder, smoked paprika, cumin, coriander, and black pepper.

Cook for 1–2 minutes.

This is where the magic starts.

Why bloom the spices?

Cooking the spices and pastes in oil helps release their aromatic compounds and distributes their flavor throughout the sauce.

You don't need a complicated technique.

Just give everything a minute or two in the hot oil before adding the liquid.

Step 3: Add the Chickpeas

Add the drained chickpeas.

Stir until every chickpea is coated in the harissa-tomato mixture.

Add the coconut sugar.

Then pour in the reserved chickpea liquid and Better Than Bouillon.

Stir everything together.

Step 4: Adjust the Liquid

Add water a little at a time.

You're looking for a sauce that is thick enough to coat the chickpeas but loose enough to spoon over rice.

Don't worry if it looks slightly too loose at first.

As it simmers, the sauce will reduce.

Simmer for about 8–10 minutes.

Taste.

Add more harissa if you want heat.

Add more salt if it tastes flat.

Add more water if the sauce gets too thick.

Step 5: Add the Vegetables

If you're using tomatoes, add them during the final few minutes.

Then fold in the spinach.

Let it wilt into the sauce.

You don't need to cook the spinach for long.

Turn off the heat once it's bright green and tender.

Step 6: Finish With Olive Oil & Lemon

This is where I really lean into the olive oil.

Drizzle more over the finished chickpeas.

Then squeeze fresh lemon juice over everything.

Taste one final time.

The combination of harissa + tomato + olive oil + lemon should be spicy, savory, tangy, and rich.

Step 7: Serve Over Rice

Spoon the harissa chickpeas generously over warm rice.

Finish with:

• Fresh parsley
• Cilantro
• Lemon
• Extra olive oil
• Black pepper
• Vegan yogurt, optional

Serve immediately.

The Busy-Person Hack

This recipe is designed around ingredients you can keep around.

You don't need to chop ten vegetables.

You don't need to make a complicated sauce.

You don't need a special spice blend.

You basically need:

Harissa + tomato paste + chickpeas + seasonings + broth + olive oil + rice.

Everything else is an upgrade.

That's why I keep coming back to it.

Don't Drain Your Chickpeas Too Quickly

Here's a simple cooking habit worth remembering:

Aquafaba is useful.

The liquid from canned chickpeas contains starches and proteins that can help add body to sauces.

You don't need to use all of it, and you may want to adjust the amount depending on the consistency you're after.

For this recipe, I reserve some and use it as part of the cooking liquid.

It helps create a sauce that feels richer without adding a bunch of extra ingredients.

How to Adjust the Sauce

This is important because harissa pastes vary.

Too Thick?

Add water or vegetable stock.

Too Thin?

Simmer uncovered for a few extra minutes.

Too Spicy?

Add more chickpeas, tomato, olive oil, or vegan yogurt.

Too Acidic?

Add a tiny amount of sugar and more olive oil.

Too Sweet?

Add lemon juice or vinegar.

Tastes Flat?

Add salt, lemon, or another spoonful of harissa.

Taste as you cook.

That's one of the most useful cooking skills you can develop.

Variations

Harissa Spinach Chickpeas

Add a large handful—or several—of spinach at the end.

The greens wilt directly into the sauce.

Harissa Tomato Chickpeas

Add fresh tomatoes, canned tomatoes, or sun-dried tomatoes.

Creamy Harissa Chickpeas

Stir in cashew cream, coconut milk, or unsweetened vegan yogurt at the end.

Crispy Harissa Chickpeas

Sauté the chickpeas longer in olive oil before adding the liquid so they develop crispy edges.

Harissa Chickpea Bowls

Serve the chickpeas over rice with cucumber, tomatoes, herbs, avocado, and vegan yogurt.

Harissa Chickpea Couscous

Skip the rice and spoon the chickpeas over fluffy couscous.

Harissa Chickpeas & Potatoes

Add small diced potatoes and simmer until tender.

Harissa Chickpeas With Greens

Use kale, Swiss chard, collards, or any sturdy greens you have.

What Else Can You Add?

This is your permission to clean out the refrigerator.

Try adding:

• Zucchini
• Bell peppers
• Eggplant
• Mushrooms
• Carrots
• Kale
• Spinach
• Corn
• Roasted potatoes
• Sun-dried tomatoes
• Olives
• Artichokes
• Cauliflower
• Frozen peas

You can also add leftover vegan meat, tofu, or vegan sausage if you want even more protein.

Ingredient Substitutions

Ingredient	Substitute
Chickpeas	White beans or lentils
Harissa	Calabrian chili paste or chili-garlic sauce
Tomato paste	Thick tomato sauce
Coconut sugar	Brown sugar or maple syrup
Better Than Bouillon	Vegetable bouillon or stock
Spinach	Kale or Swiss chard
Rice	Couscous, quinoa, farro, or bread
Fresh lemon	Red wine vinegar
Cilantro	Parsley
Olive oil	Avocado oil

Frequently Asked Questions

What is harissa?

Harissa is a spicy chili paste traditionally associated with North African cuisine. It commonly contains chili peppers, garlic, spices, oil, and acidic ingredients.

Its exact flavor and heat level depend on the brand.

Are harissa chickpeas spicy?

They can be.

Some harissa pastes are quite mild, while others have serious heat. Start with 1–2 tablespoons and increase according to your taste.

Can I use dried chickpeas?

Yes. Cook them fully before making this recipe.

For a quick weeknight dinner, canned chickpeas are the easiest option.

Can I make harissa chickpeas without rice?

Absolutely.

Serve them with couscous, quinoa, farro, roasted potatoes, sourdough, or simply eat them straight from the bowl.

Can I make this recipe ahead?

Yes.

The chickpeas can be made ahead and refrigerated for several days.

The sauce may thicken in the refrigerator, so add a splash of water or stock when reheating.

Can I freeze harissa chickpeas?

Yes. Store the chickpea mixture separately from the rice for the best texture.

How do I make this less spicy?

Use less harissa and increase the tomato paste and chickpeas. Adding vegan yogurt or cashew cream when serving can also mellow the heat.

What to Serve With Harissa Chickpeas

Rice is my go-to, but don't stop there.

Try serving them with:

• Couscous
• Quinoa
• Warm pita
• Sourdough
• Flatbread
• Roasted potatoes
• Hummus
• Cucumber salad
• Simple greens
• Vegan yogurt

For a really good bowl, layer:

Rice → harissa chickpeas → greens → vegan yogurt → herbs → lemon → olive oil.

Meal Prep

These chickpeas are excellent for meal prep.

Make a big batch and divide it between containers with rice.

Keep fresh toppings separate and add them when you're ready to eat.

The chickpeas generally keep well in the refrigerator for 3–4 days.

For meal prep, I especially recommend keeping these ingredients on hand:

• Canned chickpeas
• Harissa
• Tomato paste
• Rice
• Vegetable bouillon
• Olive oil
• Spices

With those six ingredients, you're never very far from dinner.

Internal Links for More Easy Vegan Meals

This recipe fits naturally into the quick vegan dinner and pantry recipe section of Make Pure Thy Heart. Consider linking it to related recipes such as:

• Vegan Bangers & Beans — A hearty miso tomato stew with vegan sausages, beans, zucchini, squash, and spinach.
• The Corniest Potato Soup — Creamy vegan corn and potato soup using fresh corn, vegan cheese, and plant milk.
• Smashed Chickpea Broccoli Stew — A saucy chickpea and broccoli dinner with tomato paste, garam masala, berbere, spinach, lemon, and basil.
• Rice & Beans Caesar — A hearty rice and bean dish with kale, tomatoes, capers, nutritional yeast, Dijon, and creamy cashew Caesar dressing.
• Greek Spinach Rice — Simple lemony rice with spinach, aromatics, olive oil, and herbs.
• Three Sisters Salad with Creamy Corn Dressing — A fresh bean, corn, and squash recipe that's perfect for summer.
• Preserved Lemon Salad — Summer greens, tomatoes, roasted peppers, capers, preserved lemon, vegan meat crumbles, and cashew cream.

For SEO, use descriptive anchor text such as easy vegan chickpea recipes, vegan rice recipes, quick vegan dinners, and vegan pantry meals rather than repeatedly linking with generic phrases like "click here."

Nutrition

Estimated per serving, including rice:

Calories: 475 kcal
Protein: 14 g
Carbohydrates: 67 g
Fat: 19 g
Fiber: 12 g
Sugar: 8 g
Sodium: 760 mg

Nutrition will vary depending on the harissa, Better Than Bouillon, amount of olive oil, and type of rice used.

Final Thoughts

These Harissa Chickpeas & Rice are the definition of a recipe worth memorizing.

Not because you need to follow it perfectly, but because you don't.

Once you know the basic formula—harissa, tomato paste, chickpeas, spices, broth, olive oil, and rice—you can turn it into whatever dinner you need that night.

Add spinach because you have some that needs to be used. Throw in tomatoes. Add zucchini. Make it creamy. Make it spicy. Serve it with couscous instead of rice. Add crispy tofu. Top it with vegan yogurt.

The point is to make something really delicious without making dinner complicated.

And for busy nights, that's a pretty great hack.

Make the rice. Build the harissa chickpeas. Pour on the olive oil. Dinner is done.