Harissa Chickpeas with Olives & Sundried Tomatoes is so addictive! It’s not only a healthy, hearty dish with a kick, but it’s super filling and easy to make!
So, I have a confession to make. This recipe came about because I didn’t have any groceries and needed to use what I had at home. I started combining a few simple ingredients and it turned out to be so good! I ate this dish 4 days in a row!! For the record, it wasn’t because I still didn’t have groceries;-)
All you need are chickpeas, harissa, some Kalamata olives and sundried tomatoes and you’re done! I also threw in a fresh tomato because I had it and it added a fresh, juicy texture to break up the texture.
Also, I use Mina Harrisa sauce or Trader Joe’s Harrisa. Plus, I keep this really great jar of Bella Sun Luci sundried tomatoes with olive oil and Italian herbs and a jar of pitted Kalamata olives in my fridge at all times. I have no affiliation with any of the brands, just really love them! Not to mention, you can always add any of those ingredients to so many different dishes, they’re great to have around!
This dish is cool because it can be eaten as a chickpea harissa stew, soup, over chicken, or with Simple Arabic Vermicelli Rice! I usually eat it plain and I think it’s quite filling. But, it would really work with any of the above….or try them all!
And if you’re not the biggest harissa fan, try substituting our Muhammara dip with it instead!
This healthy, quick and easy saute is the perfect savory dish with a kick! Simple ingredients that make for an convenient anytime meal!
- 1 cup chick peas, cooked
- 1 cup cauliflower rice (optional)
- 1 cup tomato, chopped (or 1 large tomato)
- 1/3 cup sundried tomatoes, chopped
- 1/3 cup kalamta olives, pitted & chopped (or any olives you like)
- 1 tablespoon olive oil
- 1 teaspoon harissa sauce
In medium skillet over medium-high heat, add 1 tablespoon olive oil. Then add chickpeas and cauliflower (if using) and cook for 2-3 min stirring regularly.
Then add remaining ingredients and cook altogether for another 10 min.
If you're using canned chickpeas, make sure you cook them over high heat for about 5 min or until soft. If using dried beans, make sure they are fully cooked as well. ***I also like to add some herbs. My sundried tomatoes actually have Italian herbs in the oil, so I use that as my olive oil. Feel free to use any herbs you'd like for extra flavor. ***Also, cauliflower is totally optional. I usually make the dish without it, but it's really great with it too!
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