Harissa Braised Chickpeas

Origin: This dish braises chickpeas in a slow burn of harissa—a North African paste made of chili, garlic, and spirit.

Every spoonful speaks of deserts, trade winds, migration, and the quiet strength of pantry staples transformed into soul food.

It’s bold. It’s tender. It tells a story.

Ingredients

• For the Braised Chickpeas
• 2 tablespoons oil – any high heat oil
• 1/2 yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons or more Harissa paste
• 1/2 cup broth
• Two 15-ounce cans chickpeas, drained
• 1 lemon, halved
• Finely chopped fresh herbs (a mix of cilantro, parsley and mint), for serving
• For the Harissa Paste
• 10 dried chiles – mild-to-medium spiciness
• 1 Tbsp cumin seeds, ground
• 2 tsp coriander seeds, ground
• 1 tsp caraway seeds, ground
• 4 cloves garlic, minced
• 1 ½ tsp smoked paprika
• 1 tsp sea salt
• 2 Tbsp lemon juice
• 1 Tbsp white wine vinegar or apple cider vinegar
• 1 Tbsp tomato paste
• 1/4 cup olive oil

How The Alchemy Happens

Make the Harissa Paste

Combine all ingredients in a bowl or a food processor and set aside.

For the Braised Chickpeas

In a large pan heat 2 tablespoons of oil over medium heat.

Add the onion and a pinch of salt and cook until the onion is softened, 5 to 7 minutes.

Add the harissa paste and garlic and cook until fragrant, 1 to 2 minutes longer.

Add the broth and simmer until reduced by half.

Add the chickpeas, and a few good pinches of salt and bring to a simmer.

Cover and cook, stirring occasionally, until the chickpeas are very soft, 35 to 40 minutes.

Prepare the lemon halves by heating a skillet over medium-high heat and sear cut-side down until they get some nice brown marks on them.

When the chickpeas are ready, squeeze in the juice from the grilled lemon halves.

Add a dollop of yogurt (if desired) and a sprinkle of herbs.

Serve with crusty bread or injera.