Smoky Harissa Chickpea Kale Skillet (Printable)

Vibrant one-pan Mediterranean skillet with smoky harissa, chickpeas, and kale—ready in 35 minutes.

# List of ingredients:

→ Vegetables

01 - 1 medium red onion, finely chopped
02 - 3 garlic cloves, minced
03 - 1 red bell pepper, diced
04 - 4 cups kale, stems removed and leaves chopped

→ Legumes

05 - 2 cans (15 oz each) chickpeas, drained and rinsed

→ Sauce & Seasonings

06 - 2 tablespoons harissa paste
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon ground coriander
10 - 1/2 teaspoon salt (more to taste)
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon chili flakes (optional)
13 - 1 can (14 oz) diced tomatoes
14 - 1 tablespoon tomato paste

→ Liquids

15 - 2 tablespoons olive oil
16 - 1/2 cup vegetable broth

→ Garnish

17 - Fresh cilantro or parsley, chopped
18 - Lemon wedges

# Steps:

01 - Heat olive oil in a large skillet over medium heat. Add chopped red onion and sauté for 3 minutes until softened.
02 - Add garlic and red bell pepper. Cook for 2-3 minutes until fragrant.
03 - Stir in harissa paste, smoked paprika, cumin, coriander, salt, black pepper, and chili flakes. Cook for 1 minute to release aromas.
04 - Add tomato paste and diced tomatoes; cook for 2 minutes, stirring well to combine.
05 - Stir in chickpeas and vegetable broth. Bring to a simmer and cook uncovered for 8 minutes until sauce thickens slightly.
06 - Add chopped kale, stirring until wilted, about 2-3 minutes.
07 - Taste and adjust seasoning as needed. Remove from heat and serve hot, garnished with chopped cilantro or parsley and lemon wedges.

# Expert Advice:

01 -
  • The smoky spice blend creates layers of flavor that build as you cook
  • Everything happens in one pan so cleanup is practically nonexistent
  • It comes together in under 40 minutes but tastes like it simmered for hours
02 -
  • Harissa brands vary wildly in heat intensity so taste your paste before adding it all
  • The sauce continues to thicken as it rests so dont panic if it looks slightly thin initially
03 -
  • Toast your chickpeas in the pan for 3 minutes before adding the liquid for extra texture
  • Let the harissa paste fry in the oil for 30 seconds before adding other spices

Go back