Harissa Chickpeas with Sweet Potatoes

Need a perfect pantry meal? This recipe for harissa chickpeas with sweet potatoes has you covered. It delivers a balanced sweet and spicy flavor with just the right amount of decadence in each bite.

Stewy, spicy harissa chickpeas paired with creamy, maple sweet potatoes for the perfect midweek meal that doesn’t lack flavor.

I developed this recipe in 2020 at the very beginning of the COVID-19 pandemic. We were just a couple of weeks into our “temporary, four-week” quarantine, but, of course, we know how that turned out! I remember at the time trying to stock up on canned goods and cooking with whatever the grocery store substituted for me. With this recipe, I’d ordered spinach, but I was given Swiss chard, which was somewhat fortuitous because I don’t often cook with it. It was simply divine in these chickpeas, though. After reshooting this recipe recently, I realized I need to add a bigger variety of leafy greens to my diet!

Five years later, I can’t get over how much I love this recipe. Velvety smooth maple sweet potatoes are the perfect vehicle for spicy, stewed harissa chickpeas. It’s a recipe that’s comforting and decadent but not overly rich. It’s also a perfect pantry meal, taking advantage of the ease of canned chickpeas and prepared harissa for a flavorful, simple dinner.

How to make these harissa chickpeas with sweet potatoes

What you need

• Stewed chickpeas: The chickpeas simmer with onion, garlic, minced chili peppers, and harissa paste. If you don’t have chickpeas, you can make it with your favorite white bean, like cannellini, navy, or Great Northern beans. I add a bit of flour to thicken the sauce. You can use your favorite harissa paste for this recipe. I’ve made this with tubed harissa paste, which is pretty spicy, but I’ve also made it with Mina’s Mild Harissa Paste shown above. Because I do like it spicy, I add a little extra heat with extra chili peppers when I use a mild harissa paste. You’ll want to adjust the chili peppers depending on your preferences and how spicy your harissa paste is. At the end of cooking, I add chopped Swiss chard, but most leafy greens will work here. Try it with spinach, kale, or chopped escarole.
• Sweet potatoes: The sweet potatoes are made with just boiled sweet potatoes, heavy cream, and maple syrup. So easy and satisfying!
• Garnishes: Because the sweet potatoes are chickpeas are both very soft texturally, I like to add contrast with the toppings. Fresh mint for brightness, chopped pistachios for crunchiness, and minced parsley for an additional bit of herbiness. Pomegranate arils would also be an amazing addition. If you don’t have pistachios, almond slivers, chopped pecans, or walnut pieces would also work nicely.

How to make it

• Step 1: Make the sweet potatoes. Boil the sweet potatoes in salted water until very tender. Drain and mix with heavy cream and maple syrup. Blend with a food processor, immersion blender, or a traditional blender. Alternatively, you can use a potato masher if you don’t mind a chunkier texture.
• Step 2: As you wait for the sweet potatoes to boil, make the chickpeas. Sauté an onion until softened, add butter, then add garlic and minced chili peppers or crushed red pepper if desired. From there, add the harissa and toss to coat.
• Step 3: Add flour to the mixture and stir until a thick paste forms. Slowly add water and then bring to a boil. Reduce the heat to low and add the chickpeas. Simmer for about 20 to 30 minutes until thickened and reduced.
• Step 4: From there, simply add the chopped Swiss chard with lemon juice and minced parsley.
• Step 5: You’re ready to serve it up! Spoon the sweet potatoes into bowls and pile the chickpeas on top. Garnish with chopped pistachios, more parsley, and fresh mint if you like.