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Ingredients
2 tbsp extra-virgin olive oil- ½ medium yellow onion, finely chopped
- 1 tsp kosher salt, divided plus more to taste
- 3 cloves garlic, minced
- ¼ to ⅓ cup harissa
¼ cup tomato paste- 29 oz canned chickpeas, rinsed and drained
¼ tsp baking soda- 14.5 oz unsweetened full-fat coconut milk, shaken
4 oz baby spinach- toasted pitas optional
Instructions
- Heat oil over medium. Soften the onion with 1/2 teaspoon salt for about 7 minutes. Add garlic and cook 1 minute.
- Stir in harissa and tomato paste and cook 3 to 4 minutes until the mixture darkens. Add chickpeas, baking soda and the remaining salt.
- Stir in coconut milk and simmer gently for 3 to 4 minutes. Add spinach and stir until wilted, about 1 minute. Adjust the seasoning.
Notes
Start with the lower amount of harissa and increase it to suit its heat level.
Adapted from Taylor Ann Spencer, Delish.
