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?”, 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?
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.
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.
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.
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
- 1½ cups quinoa, rinsed
- 2½ cups stock or water
- 2 Tbs. lemon juice + 1 tsp. zest
- 1 cup cilantro, chopped + more for garnish
- 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.
- Meanwhile, begin by heating a large pan over medium heat. Drizzle with olive oil and add onions, stir frequently, and cook until soft.
- 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.
- Add kale and cook until wilted, about 5 minutes. Serve over quinoa.