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Harissa Chickpeas & Rice: The Easy 20-Minute Pantry Dinner

Paolo Peralta
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.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine European, Mediterranean
Servings 4
Calories 475 kcal

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

Instructions
 

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.
Keyword chickpeas, rice