Harissa Chickpea and Veggie Skillet
Harissa Chickpea and Veggie Skillet
Ingredients
- 2 tablespoons olive oil
- 1/2 red onion, thinly sliced
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 zucchini, halved lengthwise and sliced
- 3 cloves garlic, minced
- 1 can canned chickpeas, 15 ounce, rinsed and drained
- 2 tablespoons harissa paste, or more, to taste
- 1/4 cup vegetable broth
- 5 ounces fresh spinach
- 1/2 lemon, juiced
- 1/4 cup fresh parsley, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Heat olive oil in a large skillet or frying pan over medium-high heat. Add the sliced red onion and bell peppers. Sauté for 5-7 minutes, until they begin to soften.
⏱️ 7 min
- 2
Add the sliced zucchini and minced garlic to the skillet. Cook for another 3-4 minutes, stirring occasionally, until the zucchini is tender-crisp and the garlic is fragrant.
⏱️ 4 min
- 3
Stir in the rinsed and drained chickpeas, harissa paste, and vegetable broth. Mix well to coat all the vegetables and chickpeas evenly. Bring to a gentle simmer.
⏱️ 2 min
- 4
Add the fresh spinach to the skillet. Cook, stirring constantly, until the spinach wilts, about 1-2 minutes.
⏱️ 2 min
- 5
Remove the skillet from the heat. Stir in the fresh lemon juice. Season with salt and black pepper to taste.
⏱️ 1 min
- 6
Serve immediately, garnished with fresh chopped parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Harissa Chickpea and Veggie Skillet
Ingredients
- 2 tablespoons olive oil
- 1/2 red onion, thinly sliced
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 zucchini, halved lengthwise and sliced
- 3 cloves garlic, minced
- 1 can canned chickpeas, 15 ounce, rinsed and drained
- 2 tablespoons harissa paste, or more, to taste
- 1/4 cup vegetable broth
- 5 ounces fresh spinach
- 1/2 lemon, juiced
- 1/4 cup fresh parsley, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Heat olive oil in a large skillet or frying pan over medium-high heat. Add the sliced red onion and bell peppers. Sauté for 5-7 minutes, until they begin to soften.
⏱️ 7 min - 2
Add the sliced zucchini and minced garlic to the skillet. Cook for another 3-4 minutes, stirring occasionally, until the zucchini is tender-crisp and the garlic is fragrant.
⏱️ 4 min - 3
Stir in the rinsed and drained chickpeas, harissa paste, and vegetable broth. Mix well to coat all the vegetables and chickpeas evenly. Bring to a gentle simmer.
⏱️ 2 min - 4
Add the fresh spinach to the skillet. Cook, stirring constantly, until the spinach wilts, about 1-2 minutes.
⏱️ 2 min - 5
Remove the skillet from the heat. Stir in the fresh lemon juice. Season with salt and black pepper to taste.
⏱️ 1 min - 6
Serve immediately, garnished with fresh chopped parsley.
⏱️ 1 min