Sweet and Spicy Harissa Chickpeas
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

This recipe was born from Meg’s passionate love of harissa (she puts it in everything!). And what is harissa, you ask? It’s a spicy North African chili paste made of roasted red peppers, hot chili peppers, garlic, spices and herbs. It’s very versatile and can be added to all sorts of dishes: couscous, tagines, hummus, stews, soups, vinaigrettes, etc. A little bit goes a long way, so it’s economical as well. It’s sold in specialty food stores and many large groceries store chains. You can also purchase it online.

Our sweet and spicy harissa chickpea recipe can be made on its own or added to other dishes for a burst of flavor and added protein. We love to use it as a topping for our Spinach Chickpea Crepes.

Author: Beth Williams and Meg Raines
  • 1 (15 oz) can chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas)
  • 1 tablespoon olive oil
  • 1 tablespoon harissa
  • 1 tablespoon pure maple syrup
  • 1 1/2 teaspoons low sodium tamari or soy sauce
  • 1 tablespoons sesame seeds
  1. Place the chickpeas on a clean kitchen towel or paper towels to dry slightly before using. This will prevent excessive spurting when they hit the hot pan.

  2. Heat the oil in a skillet over medium-high heat, then carefully add the chickpeas and sauté until the chickpeas are nicely browned. Make sure to stir often to avoid burning.

  3. While the chickpeas are cooking, mix together the harissa, maple syrup and tamari.

  4. Lower the heat to medium-low and carefully add the sauce to the chickpeas, stirring until the sauce has reduced and thickly coats the chickpeas.

  5. Remove skillet from heat, then sprinkle the sesame seeds on the chickpeas and toss to coat. Adjust seasoning and spiciness to taste.

  6. These sweet and spicy harissa chickpeas are best served warm. Store in an airtight container in the refrigerator for up to 5 days. Reheat in skillet or microwave before serving.