After experimenting with chickpeas in the Instant Pot, we had an abundance of chickpeas on our hands and plenty of ideas for what to do with them. The best, however? Harissa marinated chickpeas!
Think tender chickpeas marinated in a mixture of garlic, lemon, smoked paprika, and spicy harissa sauce.
Just 8 ingredients, 10 minutes, and 1 bowl required! Let us show you how it’s done!
The main ingredients for this recipe are (we bet you can guess it!): chickpeas + harissa.
For chickpeas, our preferred method is cooking them in the Instant Pot. Here’s why:
- Speeds cooking time – compared to cooking beans on the stovetop, the Instant Pot does so in a fraction of the time
- More flavorful – compared to canned, we like homemade because you can season the chickpeas before cooking (with onion, garlic, herbs, oil, salt, pepper, etc.)
- Less expensive – in our calculations, canned beans are about double the price of making beans from scratch
- Minimizes exposure to BPA & other materials in can linings
However, we know beans from scratch aren’t always realistic. So canned, drained chickpeas will also work!
What is Harissa Paste?
Harissa is a hot chili paste that originated in Tunisia, North Africa. It’s commonly used as a dip, marinade, or ingredient to add to dishes like stews to add vibrant red color and heat. Chili peppers were originally imported to Tunisia in the 16th century during the Spanish occupation, and shortly thereafter, harissa quickly became a staple part of Tunisian (and Middle Eastern) cuisine (source).
For the harissa paste, you can either make a homemade version like ours or use store-bought. Find a more traditional version here! Just keep in mind that some brands are more concentrated than others. We recommend using a more concentrated one that resembles the consistency of tomato paste rather than sauce. Or, if using a less concentrated harissa sauce, you may need to use more of it.
When you’re ready to make the harissa chickpeas, simply add the chickpeas and harissa to a mixing bowl. Add lemon juice and garlic for zing, salt for saltiness and flavor, maple syrup to balance the heat, smoked paprika for smokiness, and olive oil for creaminess and an herbal/pepper flavor.
The harissa chickpeas can either be used immediately or, to intensify the flavors, allow them to marinate for 1-2 hours.
We hope you LOVE these harissa chickpeas! They’re:
Smoky
Spicy
Lemony
Garlicky
Tender
Satisfying
& Delicious!
They’re perfect for bowl meals, salads, wraps, sandwiches, topping soup, or anywhere you’re looking for some plant-based protein and fiber with a kick!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Harissa Marinated Chickpeas
Ingredients
- 2 cups cooked chickpeas (preferably home cooked // try our Instant Pot recipe!)
- 2-3 Tbsp harissa paste (or sub store-bought)
- 2 Tbsp lemon juice
- 2 cloves garlic, minced
- 1/4 – 1/2 tsp sea salt (plus more to taste)
- 1/2 tsp maple syrup
- 1/4 tsp smoked paprika
- 1-2 Tbsp extra virgin olive oil (if oil-free, omit)
Instructions
- 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.
- These marinated chickpeas are perfect for bowl meals, salads, wraps, sandwiches, topping soup, or anywhere you’re looking for some plant-based protein and fiber with a kick!
Sarah says
What would happen if you tried to bake them after. Would it any good?
We haven’t tried that, but sounds delicious! Let us know if you try it!
Amanda says
These are extremely easy to make and they taste phenomenal. I made them last week to put on top of the 15-minute massaged kale salad and was not disappointed. Made another batch this week. I used sambal olek instead of harissa because my grocery store didn’t have harissa, but I expect it turned out pretty similar.
Yay! Thanks so much for sharing, Amanda!
Janos says
Fantastic recipe!
Thank you!
Very delicious!
We’re so glad you enjoy it! Thank you for the lovely review! xo
Margot Frazier says
This has become my favorite way to eat chickpeas. I made a few cups and keep them in the fridge and throw them in everything. I really like them smushed a bit in a grilled cheese.
We’re so glad you enjoy them, Margot! Thanks so much for sharing! xo
Heather says
This recipe is amazing! I used 3 TBS of harissa paste from Tunisia and cooked 1 cup of dried chickpeas which is closer to 2.5 cups cooked. It pairs perfectly a garden paella.
Sounds like an amazing meal! Thanks so much for sharing, Heather! xo
Angela Grace says
I love Harrissa pasta and I love chickpeas so that really does sound like a match made in heaven. I’ve been looking at some recipes for chickpeas recently and found some on Pats Foods but none using Harissa paste. I bulk cook a whole bag at a time of dried chic peas and freeze them in portions so I’ve always got some ready to use. I am definitely going to try this recipe.
Susan says
I love Harissa! And, I recently discovered I love roasted chickpeas. Thanks for sharing the recipe. I was thinking about roasting a can of rinsed chickpeas and then adding the sauce. Or would you think marinade and then try to roast? Thanks!
Hi Susan, we’d say roast first! Let us know how it goes!
Kate Kennedy says
I made the recipe with harissa powder. I mixed the marinade ingredients together, then added the beans to the same bowl. They were lovely! And even better today, as a topping for a baked sweet potato.
We’re so glad you enjoyed them, Kate! Thanks so much for sharing! xo
Mary-Grace Ellington says
Do you think I could try a small amount of molasses instead of maple syrup? I haven’t purchased some real maple syrup yet. Thanks for posting this. I am looking forward to making it this weekend.
I wouldn’t suggest that as it has a very strong flavor. I’d suggest honey if not vegan, agave nectar, or maple syrup!
Mary-Grace Ellington says
Thanks
Deni says
Hello
I will give this recipe a go over the weekend. What is the size of the WECK jar you used I in the picture. It’s looks a good size?
I believe it was this one!
Nicole says
Hello, I’d like to give this a try and have harissa as a powdered spice but not as a paste. What adjustments would I need to do to make the recipe work? Thanks for your help!
Hmm, you can study this recipe and extract the dry spices from it. And potentially sub red chili powder for the rehydrated chilies?
Beth says
I have harissa but not harissa paste—how can I still make this?
I’m not familiar with harissa not being a paste. Do you mean dry spices? In which case you can compensate by adding a little oil / water / and or maple syrup to rehydrate? Or, in the case you have harissa sauce vs. paste, it can be used but likely in a greater quantity because it’s not as concentrated.