One-Pan Creamy Harissa Chickpeas

Directions

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1. Heat 2 tbsp extra-virgin olive oil in a large skillet over medium heat.
2. Add 1/2 yellow onion and season with 1/2 tsp kosher salt.
3. Cook, stirring occasionally, until soft and translucent, about 7 minutes.
4. Add 3 garlic cloves and cook, stirring, until fragrant, about 1 minute.
5. Add 1/4 to 1/3 cup harissa sauce and 1/4 cup tomato paste.
6. Cook, stirring constantly, until darkened and starting to stick to the bottom of the pan, 3 to 4 minutes.
7. Add the following and toss to combine:

   • 2 (14.5 oz) cans chickpeas
   • 1/4 tsp baking soda
   • 1/2 tsp kosher salt
8. Add 1 (14.5 oz) can unsweetened full-fat coconut milk and bring to a simmer.
9. Cook at a low simmer, stirring occasionally, until slightly reduced, 3 to 4 minutes.
10. Stir in 4 oz baby spinach until wilted, about 1 minute.
11. Season with more salt if needed.
12. Serve warm with pita if you like.

Kitchen notes