Ingredients
Scale
- 2 cups cooked chickpeas
- 2 tablespoons harissa paste
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a pan over medium heat.
- Add the chopped onion and cook until softened.
- Stir in the garlic, cumin, and paprika, and cook for another minute.
- Add the chickpeas and harissa paste, and mix well to coat the chickpeas.
- Cook for 5-7 minutes, stirring occasionally, until heated through.
- Season with salt to taste.
- Garnish with fresh parsley before serving.
Notes
- Adjust the amount of harissa paste to control the spiciness.
- Serve with rice or flatbread for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: North African
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg