HARISSA-BRAISED CHICKPEAS WITH FETA
Steps:
- In a large pot, heat 2 tablespoons of the olive 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, anchovy paste and garlic and cook until fragrant, 1 to 2 minutes longer. Add the wine and simmer until reduced by half. Add the chickpeas, thyme, remaining 1/2 cup olive oil, about 1/4 teaspoon pepper 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.
- Meanwhile, heat a skillet over medium-high heat and sear the lemon halves 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. Discard the thyme sprigs. Place a dollop of yogurt in each serving bowl, then use a slotted spoon to scatter some of the chickpeas on top. Add some crumbled feta, a handful of herbs and a bunch of turns of pepper to each bowl. Serve with crusty bread.
PAN-ROASTED CHICKEN WITH HARISSA CHICKPEAS
Harissa, a spicy North African red chile paste (you can find recipes here on Food) is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first-if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Harissa, is available at Middle Eastern markets, some specialty foods stores, and online if you choose not to make your own.
Provided by Annacia
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.
- Pour off all but 1 tablespoon drippings from pan. Add onion and garlic; cook, stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, harissa, and broth; bring to a simmer.
- Snuggle chicken, skin side up, in chickpeas; transfer skillet to oven. Roast until chicken is cooked through, 20-25 minutes. Top with parsley and serve with lemon wedges for squeezing over.
Nutrition Facts : Calories 701.5, Fat 34.7, SaturatedFat 8.8, Cholesterol 157.9, Sodium 854.2, Carbohydrate 52.3, Fiber 10.1, Sugar 1.8, Protein 44.3
PAN-ROASTED CHICKEN WITH HARISSA CHICKPEAS
Provided by Dawn Perry
Categories Chicken Roast Quick & Easy Dinner Chickpea Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.
- Pour off all but 1 tablespoon drippings from pan. Add onion and garlic; cook, stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, harissa, and broth; bring to a simmer.
- Nestle chicken, skin side up, in chickpeas; transfer skillet to oven. Roast until chicken is cooked through, 20-25 minutes. Top with parsley and serve with lemon wedges for squeezing over.
ROASTED CHICKEN BREASTS WITH HARISSA CHICKPEAS
Harissa paste, the Tunisian hot chile condiment, is a super versatile pantry item. Keep it on hand for creating quick weeknight sauces that pack a punch. Here, store-bought harissa is reinforced with sautéed onion and garlic, then brightened with lemony coriander and fresh parsley. Mashed chickpeas add texture and balance out the spicy, tangy sauce. Couscous and orzo are simple sides to serve with this meal; if you have extra time, roasted squash or steamed cauliflower are also great accompaniments. Leftover harissa sauce makes a great topping for roasted cod or salmon, or use it as a warm vinaigrette to dress up a simple green salad. If you'd like, you can use boneless breasts or thighs, but keep on eye on them. They'll be cooked through in 20 to 30 minutes.
Provided by Kay Chun
Categories dinner, easy, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 450 degrees. On a rimmed baking sheet, combine the chicken and 2 tablespoons oil. Season with salt and pepper and toss to coat. Arrange the chicken in an even layer, skin side up, and roast until golden and cooked through, 30 to 40 minutes, depending on the size of the chicken breasts. Transfer to a cutting board and let rest for 10 minutes. Carve the breast off off the bone, then slice to serve. Discard bones or reserve for making chicken stock.
- While the chicken rests, heat 2 tablespoons oil in a small saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 minutes. Stir in the harissa and coriander and cook until very fragrant and dark red, about 2 minutes. Add half the chickpeas and lightly mash them using a fork, the back of a spoon or a potato masher. Stir in the lemon juice and parsley along with the remaining chickpeas, 2 tablespoons oil, and 1/4 cup water. Season with salt and pepper.
- Serve the chicken topped with the sauce.
Nutrition Facts : @context http, Calories 840, UnsaturatedFat 35 grams, Carbohydrate 29 grams, Fat 50 grams, Fiber 8 grams, Protein 68 grams, SaturatedFat 11 grams, Sodium 1058 milligrams, Sugar 6 grams, TransFat 0 grams
MAIN DISH CHICKPEAS WITH HARISSA
Recipe from Abigail Donnelly in "Taste", our favourite food magazine. She says of chickpeas: " ...a brilliant source of almost fatfree, quality protein, packed with cholesterol-lowering fibre, and helps prevent blood sugar levels from skyrocketing after a meal, which should make them a diabetic's best friend". They also contain scarce trace minerals, and in their case it's okay to use the canned variety, as chickpeas need a long cooking time. But rinse the canned variety before use to get rid of excess salt. Harissa paste is a North African paste seasoning available from delis or good supermarkets.
Provided by Zurie
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- If using canned chickpeas, drain in a sieve and rinse briefly under cold water.
- In a pot over medium heat, add the olive oil, garlic and harissa paste, and cook for 2 minutes.
- Add the coconut milk and chickpeas, then leave to simmer gently for 10 minutes until fragrant.
- Just before serving, add the cherry tomatoes and cilantro (coriander leaves).
- Season to taste, and serve as suggested. Also delicious served with a tomato and onion salad, or with sliced mango.
Nutrition Facts : Calories 523.2, Fat 27.6, SaturatedFat 17.5, Sodium 651.5, Carbohydrate 62.3, Fiber 13.4, Sugar 8.2, Protein 13.6
More about "main dish chickpeas with harissa recipes"
MOROCCAN HARISSA CHICKPEAS - MOON AND SPOON AND YUM
From moonandspoonandyum.com
4.6/5 (11)Calories 323 per servingCategory Side Dish, Sides
- Heat oil in a skillet over medium heat. Add onion and garlic, saute while stirring occasionally for 5 minutes.
- Add chickpeas, juice, harissa, orange zest, cumin, and paprika. Allow to come to a simmer over medium heat.
HARISSA MARINATED CHICKPEAS - MINIMALIST BAKER RECIPES
From minimalistbaker.com
5/5 (5)Calories 101 per servingCategory Side Dish, Snack
- If you’re using canned chickpeas, drain and rinse. If using our Instant Pot Chickpeas, simply ensure your chickpeas are drained of excess cooking liquid and proceed as instructed.
- To a large mixing bowl add chickpeas, harissa paste, lemon juice, minced garlic, salt, maple syrup, paprika, and olive oil and stir gently to combine.
- If you’re using canned chickpeas, they’ll likely need more seasoning at this point since they weren’t seasoned on the front end (I find canned beans to be less flavorful and fresh than home cooked). If using our Instant Pot Chickpeas or another method from scratch, you likely won’t need much more seasoning. In either case, taste and adjust flavor as needed, adding more garlic for zing, lemon for acidity, harissa for heat, maple syrup to balance the heat, paprika for smokiness, or olive oil for creaminess or herbal, peppery flavor.
- You can use your chickpeas immediately, or (our preferred method) transfer to a storage container and allow to marinate for at least 1-2 hours. Marinated chickpeas will keep covered in the refrigerator for up to 1 week (depending on freshness of ingredients). We haven’t tried freezing them but suspect that they would be fine for up to 1 month.
HARISSA CHICKPEAS RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine MediterraneanCategory Dinner, Main CourseServings 4.5Total Time 35 mins
CHICKPEA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CARROT AND CHICKPEA SALAD WITH HARISSA - THE GOURMET GOURMAND
From thegourmetgourmand.com
SPICY TUNISIAN CHICKPEA AND CARROT STEW WITH HARISSA
From mykuratedlife.com
HARISSA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HARISSA ROASTED CAULIFLOWER TACOS WITH CHICKPEAS
From vanillaandbean.com
HARISSA CHICKEN WITH CHICKPEA SALAD - DAIRY FREE RECIPES
From fooddiez.com
PAN-ROASTED CHICKEN WITH HARISSA CHICKPEAS - GLUTEN FREE RECIPES
From fooddiez.com
THE 16 BEST CHICKPEA RECIPES - THE SPRUCE EATS
From thespruceeats.com
THE BEST RECIPES WITH SPICY HARISSA SAUCE | ALLRECIPES
From allrecipes.com
PAN-ROASTED CHICKEN WITH HARISSA CHICKPEAS RECIPE - BON …
From bonappetit.com
STICKY HARISSA CHICKEN TRAYBAKE WITH CHICKPEAS AND KALE
From easypeasyfoodie.com
CHICKPEA HARISSA STEW RECIPES - TUTDEMY.COM
From tutdemy.com
13 HARISSA RECIPES (AKA WHAT WE WANT TO EAT WITH …
From bonappetit.com
BAKED SWEET POTATO WITH HARISSA CHICKPEAS - ENCORE & MORE
From encore-more.com
11 WAYS TO USE HARISSA | EPICURIOUS
From epicurious.com
15 SPICY & HOT PLANT-BASED RECIPES USING HARISSA!
From onegreenplanet.org
10 UNEXPECTED WAYS TO USE SPICY HARISSA - ALLRECIPES
From allrecipes.com
HARISSA ROASTED CHICKPEAS - THE HOME COOK'S KITCHEN
From thehomecookskitchen.com
CHICKPEA STEW WITH HARISSA (VEGAN) - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
ONE PAN HARISSA VEGETABLES, RICE AND CHICKPEAS - VEGGIES DON'T …
From veggiesdontbite.com
1-POT CHICKPEA SHAKSHUKA | MINIMALIST BAKER RECIPES
From minimalistbaker.com
HARISSA CHICKPEA BOWL W/ POTATOES & LEMONY TAHINI - THE FIRST MESS
From thefirstmess.com
HARISSA-ROASTED CHICKEN WITH CHICKPEAS RECIPE | MYRECIPES
From myrecipes.com
HARISSA CHICKEN WITH CHICKPEAS (ONE SKILLET) - PAIRINGS
From platingsandpairings.com
PAN SEARED CHICKEN WITH HARISSA CHICKPEAS RECIPE
From kitchenkonfidence.com
HARISSA SHRIMP WITH CHICKPEAS AND LEMON COUSCOUS
From more.ctv.ca
ONE PAN ROASTED HARISSA CHICKEN RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
CRUNCHY ROASTED CHICKPEAS WITH HARISSA AND GARLIC - THE RISING …
From therisingspoon.com
TUNISIAN CHICKPEA STEW WITH CARROTS, TOPS AND HARISSA
From feastingathome.com
CRISPY HARISSA CHICKPEAS - LIFE'S AMBROSIA
From lifesambrosia.com
HOW TO MAKE ZA’ATAR ROASTED CHICKPEA BOWLS WITH HARISSA YOGURT
From alittlebiteofthisandthat.com
CHICKPEAS WITH HARISSA AND YOGHURT RECIPE - BBC FOOD
From bbc.co.uk
BRAISED HARISSA EGGPLANT WITH CHICKPEAS - THE FIRST MESS
From thefirstmess.com
MAIN DISH CHICKPEAS WITH HARISSA RECIPE - WEBETUTORIAL
From webetutorial.com
ROASTED CAULIFLOWER SALAD WITH HARISSA CHICKPEAS - FAMILYSTYLE FOOD
From familystylefood.com
WORLD BEST DIABETIC FOOD RECIPES : MAIN DISH CHICKPEAS WITH …
From worldbestrecipesdiabetic.blogspot.com
MOROCCAN STEW WITH PUMPKIN + CHICKPEAS | MOROCCAN STEW, MAIN …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#curries #30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #beans #african #easy #diabetic #vegetarian #dietary #chick-peas-garbanzos
You'll also love