Harissa Spiced Chickpeas

I know it’s summer and it’s a million degrees out, and we’re all dreaming of popsicles and ice cream cones. Spiced, warm bowls of goodness might sound like more of a comforting fall dish but I’m SO a fan of quick weeknight dinners, no matter the time of year. So I threw in some farmers market kale and I’m goin’ on gobbling up these Harissa Spiced Chickpeas with Quinoa.

Harissa Spiced Chickpeas | AreYouKitchenMe.com

Harissa?”, you say? Why yes, my curious dears. Harissa is a hot chili pepper paste used widely in Middle Eastern and North African countries. It may sound exotic, but I happened to purchase this jar because it was in the clearance bin at Kroger. Next to expired matzo crackers and a package of Depends. Sooo exotic right?

Harissa Spiced Chickpeas | AreYouKitchenMe.com

If you’re worried about spice, well… don’t be. I used the mild version of Mina brand harissa which had very little heat. Some red pepper flakes kick it up a notch but feel free to leave it out if you like.

Harissa Spiced Chickpeas | AreYouKitchenMe.com

Besides being bursting with flavor, this dish has the added advantage of being packed with nutrients! Vitamin-packed kale, antioxidant-loaded garlic, and fiber and protein powerhouses chickpeas and quinoa round out this uber-healthy dinner.

Harissa Spiced Chickpeas | AreYouKitchenMe.com

Healthy, flavorful, and on the table in about half an hour?! It’s not a fantasy! Harissa Spiced Chickpeas with Quinoa will knock your socks off! Or umm… your sandals. Because it is June and all.

Harissa Spiced Chickpeas | AreYouKitchenMe.com

Harissa Spiced Chickpeas

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 4-6 servings

Exotic Moroccan flavors in a 30-minute weeknight dinner?! Sound too good to be true?! Harissa Spiced Chickpeas with Quinoa is here to prove you wrong!


  • 2 cups (1 can) chickpeas, rinsed and drained
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 cups kale, chopped
  • 1/3 cup golden raisins
  • 3 Tbs. harissa
  • ½ tsp. cinnamon
  • 1 tsp. red pepper flakes
  • 1 14oz. can diced tomatoes
  • Salt + pepper to taste
  • Quinoa
  • 1½ cups quinoa, rinsed
  • 2½ cups stock or water
  • 2 Tbs. lemon juice + 1 tsp. zest
  • 1 cup cilantro, chopped + more for garnish


  1. To cook the quinoa, rinse it in a fine mesh sieve then place in a pot with water or broth. Bring the liquid to a boil, lower the heat, cover, and simmer for about 15 minutes. Remove from heat, fluff with a fork, and stir in lemon and cilantro. Set aside.
  2. Meanwhile, begin by heating a large pan over medium heat. Drizzle with olive oil and add onions, stir frequently, and cook until soft.
  3. Add the garlic, harissa, cinnamon, pepper flakes, and season generously with salt and pepper. Add in the chickpeas, raisins, and tomatoes and simmer for 10 minutes.
  4. Add kale and cook until wilted, about 5 minutes. Serve over quinoa.

1 Comment

  1. Emily Winters December 20, 2016

    Looks so good and simple!


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