An ultra creamy chickpea curry with spicy and smoky flavors from harissa paste. This recipe comes together in less than 30 minutes and contains simple ingredients.
This Creamy Harissa Chickpea Curry is loaded with flavor and has a delicious velvety smooth texture that is oh so delicious. Pour this curry over rice or enjoy it with a side of flatbread for a filling and satisfying meal.
What I love so much about this dish is how quickly it all comes together. While the curry is ready in less than 30 minutes, it still holds so much flavor.
If you’re not familiar with Harissa paste, it’s a smoky and spicy chili paste that originated form Tunisia, North Africa. It is made from red chilies, oil, an acid, and spices.
Harissa Paste is usually used in marinades or dips or added for its vibrant color and heat.
How to Make Creamy Harissa Chickpea Curry:
- Preheat oven to 425°F. Add whole tomatoes, unpeeled garlic, and chopped onion to a large baking sheet. Toss with 1 tbsp olive oil and sprinkle of salt and pepper. Roast for 15 minutes until tomatoes are blistered and slightly charred.
- Add tomato and onions to a high-speed blender. Carefully squeeze out the roasted garlic into the blender along with harissa paste, fresh ginger, 1 tbsp olive oil, and kosher salt. Blend on high-speed until creamy.
- Heat a large skillet over medium heat. Pour in blended harissa mixture and cook for 3 minutes, stirring frequently to prevent burning. Bring mixture to a low simmer then pour in coconut milk and chickpeas. Stir well to combine. Bring back up to a simmer and cook for 5 minutes until heated through. You can simmer for longer, about 10-15 minutes, to enhance the flavors. But if you’re wanting a quick recipe, feel free to stick to 5 minutes.
- Season curry with salt and pepper to taste and squeeze in lemon juice. Serve chickpea curry over rice and garnish with fresh cilantro.
Frequently Asked Questions:
Where can I find Harissa Paste?
I found mine at my local Trader Joes. Any other grocery store, I recommend looking in the International Foods isle or you can purchase off Amazon.
What do you recommend serving with the curry?
The curry is delicious over rice or and/or served with flatbread, such as naan or pita. I like steaming some veggies on the side for some added variety and fiber.
How do I store the Harissa Chickpea Curry?
I recommend storing in an airtight container in the fridge for up to 4 days. Reheat leftovers in the microwave in 30 second intervals, stirring in between, or on the stove.
If you’re looking for more delicious curry recipes, you’ll also love this 30-minute Thai Red Curry, this Green Curry with Peanut Tofu, and this Indian-Inspired Chickpea Curry.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
An ultra creamy chickpea curry with spicy and smoky flavors from harissa paste. This recipe comes together in less than 30 minutes and contains simple ingredients.
- 3 roma tomatoes
- 2 whole garlic cloves, unpeeled
- ½ white onion, roughly chopped
- 2 tbsp harissa paste
- 1-inch knob of fresh ginger
- 1 tbsp olive oil
- ¾ tsp kosher salt
- ½ cup full-fat canned coconut milk
- 1-15 oz. can chickpeas, drained and rinsed
- Salt and pepper to taste
- Juice from ½ small lemon
- Fresh cilantro
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Preheat oven to 425°F. Add whole tomatoes, unpeeled garlic, and chopped onion to a large baking sheet. Toss with 1 tbsp olive oil and sprinkle of salt and pepper. Roast for 15 minutes until tomatoes are blistered and slightly charred.
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Add tomato and onions to a high-speed blender. Carefully squeeze out the roasted garlic into the blender along with harissa paste, fresh ginger, 1 tbsp olive oil, and kosher salt. Blend on high-speed until creamy.
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Heat a large skillet over medium heat. Pour in blended harissa mixture and cook for 3 minutes, stirring frequently to prevent burning. Bring mixture to a low simmer then pour in coconut milk and chickpeas. Stir well to combine. Bring back up to a simmer and cook for 5 minutes until heated through. You can simmer for longer, about 10-15 minutes, to enhance the flavors. But if you're wanting a quick recipe, feel free to stick to 5 minutes.
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Season curry with salt and pepper to taste and squeeze in lemon juice. Serve chickpea curry over rice and garnish with fresh cilantro.
This recipe is one of my favorite dinner recipes I’ve tried. It comes together quick, requires minimal skill and tastes great. I highly recommend making this dish, it’s delicious!
Author
Hi Liz, so happy to hear! Glad you enjoyed this curry recipe 🙂