Vegetarian Harissa Chicken

Meet your new favorite meatless meal, Vegetarian Harissa "Chicken" — a plant-based twist on the classic Harissa Chicken that's bursting with bold flavors and hearty textures! This quick and easy recipe swaps the protein for tender chickpeas, perfectly seasoned with a smoky blend of harissa paste, cumin, and coriander. Cooked in a savory tomato and vegetable broth sauce and brightened by fresh lemon juice and a handful of vibrant baby spinach, this dish is both wholesome and satisfying. Served over a bed of fluffy rice and topped with creamy Greek yogurt and fragrant cilantro, it’s a complete meal that’s ready in just 35 minutes. Ideal for weeknight dinners or meal prep, this vegetarian recipe is rich in protein, packed with nutrients, and designed to impress. Perfect for lovers of bold North African-inspired flavors!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cans canned chickpeas
• 2 tablespoons harissa paste
• 2 tablespoons olive oil
• 1 medium onion
• 3 garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon coriander powder
• 1 tablespoon tomato paste
• 1 cup vegetable broth
• 3 cups baby spinach
• 1 cup plain Greek yogurt
• 0.5 cup fresh cilantro
• 1 lemon
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups cooked rice

Directions

Step 1

Drain and rinse the canned chickpeas thoroughly under cold water.

Step 2

Finely chop the medium onion and mince the garlic cloves.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Step 4

Add the minced garlic, ground cumin, and coriander powder to the skillet, cooking for 1-2 minutes until fragrant.

Step 5

Stir in the harissa paste and tomato paste, mixing well with the onions and garlic.

Step 6

Add the chickpeas to the skillet, stirring well to coat them in the spice mix. Cook for 3-4 minutes.

Step 7

Pour in the vegetable broth and bring the mixture to a simmer, allowing it to cook for an additional 5-6 minutes until the sauce thickens slightly and the chickpeas are heated through.

Step 8

Toss in the baby spinach and stir until wilted.

Step 9

Season with salt and black pepper to taste.

Step 10

Remove the skillet from the heat. Stir in the juice of one lemon for freshness.

Step 11

Serve the harissa chickpeas over cooked rice, garnished with a dollop of plain Greek yogurt and freshly chopped cilantro.

Nutrition Facts

Serving size	(2066.2g)

Amount per serving	% Daily Value*
Calories	1934.9

Total Fat 52.9g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 3.6g
Cholesterol 24.5mg	0%
Sodium 4629.5mg	0%
Total Carbohydrate 287.3g	0%
Dietary Fiber 43.6g	0%
Total Sugars 45.0g
Protein 81.4g	0%

Vitamin D 0IU	0%
Calcium 838.4mg	0%
Iron 22.0mg	0%
Potassium 2983.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.4%

Protein: 16.7%

Carbs: 58.9%