Peanut and Harissa Chickpeas


  • 1 large can chickpeas, drained and rinsed
  • 1 Tbsp Harissa Olive Oil
  • 2 cups spinach (fresh or frozen)
  • Fresh chopped cilantro
  • 1/3 cup peanut butter
  • 2 Tbsp tomato paste
  • 1 clove garlic
  • 1 tsp fresh ginger
  • 3 Tbsp Maple Balsamic
  • 2/3 cups warm water
  • 1 Tbsp Harissa Olive Oil
  • 1 tsp smoked Olive Oil (or smoked paprika)
  • salt and pepper to taste


  1. To a blender or a food processor, add all the sauce ingredients. Process until smooth. 
  2. Heat 1 Tbsp Harissa Olive Oil in a large frying pan. Add the chickpeas, salt and pepper. 
  3. Cook for 3-4 minutes until the chickpeas are dry and beginning to turn golden brown. At this time, on low heat add the sauce, and then the spinach. Stir well and cook for 1-2 minutes until spinach is wilted. 
  4. Serve with rice or quinoa and sprinkle fresh cilantro on top.
January 25, 2021 — Elizabeth Kilvert