Harissa Chickpeas with Coconut and Lime

Ingredients

• 1 can (15 oz) no-salt-added canned chickpeas, drained and rinsed
• 3/4 cup full-fat coconut milk
• 2 tbsp harissa paste
• 1 medium red bell pepper, sliced
• 1/2 small red onion, sliced
• 4 cloves garlic cloves, minced
• 1 1/2 tbsp extra-virgin olive oil
• 3 tbsp hemp hearts
• 2 1/2 oz baby spinach
• 1 whole lime, juiced
• 1 pouch (8.8 oz) cooked brown rice (microwave pouch)
• 1/8 tsp fine sea salt

Instructions

1. Heat the olive oil in a deep skillet over medium-high until it shimmers. Add the sliced onion and bell pepper and cook 4 minutes, stirring occasionally, until the pepper edges have softened and picked up a few brown blisters.
2. Add the garlic and the harissa paste and stir for 1 minute. The paste should darken from bright red to brick and coat the vegetables — this brief frying is what takes the raw edge off harissa and brings out its smoke.
3. Pour in the coconut milk and add the salt, scraping the bottom of the pan to lift anything stuck. Bring it to a simmer where bubbles break steadily across the surface.
4. Add the chickpeas and simmer 4 minutes, stirring once or twice. The sauce is ready when it has reduced enough to cling to a chickpea lifted on a spoon rather than sliding straight off.
5. Stir in the baby spinach and cook about 45 seconds, until it has just collapsed and turned glossy. Slide the pan off the heat and stir in the lime juice.
6. Microwave the brown rice pouch for 90 seconds and divide between two shallow bowls.
7. Spoon the chickpeas and all the sauce over the rice and scatter the hemp hearts across the top.

Nutrition (per serving)

Calories

844

Protein

23 g

Fat

48 g

Carbs

74 g