Go Back
+ servings
Harissa Chickpeas with Sweet Potatoes_MidPage

Harissa Chickpeas with Sweet Potatoes

This recipe for harissa chickpeas with sweet potatoes is a perfect pantry meal for quarantine cooking. I prepared the chickpeas with maple sweet potatoes for a sweet, spicy, smoky dinner that is perfect for any day of the week.
4.67 from 3 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 648kcal


  • Wide pot
  • Large pot


Maple Sweet Potatoes:

  • 3 sweet potatoes peeled and cubed
  • 2 tablespoons butter
  • ½ cup heavy cream or whole milk, more as needed
  • ¼ cup maple syrup more or less to taste
  • Salt and pepper to taste
  • Cayenne powder to taste

Harissa Chickpeas:

  • 2 teaspoons neutral cooking oil
  • 1 yellow onion peeled and diced
  • 1 red Fresno chili pepper trimmed and sliced (or use jalapeño or crushed red pepper)
  • 2 tablespoons butter
  • 4 cloves garlic peeled and minced
  • 15 ounce can of chickpeas drained and rinsed
  • 2 tablespoons harissa paste more or less to taste
  • 3 cups vegetable stock
  • 1 tablespoon flour optional
  • 4 Swiss chard leaves stems removed, leaves thinly sliced
  • Salt and pepper to taste

For Garnish (Optional)

  • Harissa powder or chili powder
  • Za'atar powder
  • Crushed pistachios or slivered almonds
  • Extra virgin olive oil


Start the Maple Sweet Potatoes:

  • Cover the sweet potatoes with salted water in a large pot and bring to a boil. Cook for 20-25 minutes or until fork-tender. Drain and return to the pot. Keep warm.

Start the Harissa Chickpeas:

  • Heat the neutral oil in a wide pot over medium heat until hot. Add the onion and cook, stirring often, for 8-10 minutes until golden brown and softened.
  • Melt the butter into the onions. Once it is melted and frothy, add the sliced chili pepper and the garlic and cook for 1 minute until fragrant, stirring frequently to keep the garlic from burning.
  • Add the chickpeas and the harissa and toss to coat. Pour in the vegetable stock and bring to a boil. Season with salt and pepper. Reduce heat.
  • If desired, scoop out about 1/4 cup of the broth and whisk the flour into it until completely combined. Pour back into the mixture and cook until thickened, about 15-20 minutes.

Finish the Maple Sweet Potatoes:

  • Add the milk or cream, maple syrup, and butter to the pot of cooked sweet potatoes and mash until smooth and creamy. Taste and season with salt and pepper. Add a pinch of cayenne powder.

Finish the Harissa Chickpeas:

  • Right before serving, stir the sliced Swiss chard leaves into the chickpeas and cook for 5 minutes until wilted. Turn off the heat.

To Serve:

  • Divide the sweet potatoes between bowls and use the back of your spoon to smooth out the center in a circular motion to create divets in the center of the potatoes (image the sweet potatoes looking like hummus!).
  • Pile the chickpeas on top and garnish as desired – za'atar and harissa powder, crushed pistachios, and a drizzle of extra virgin olive oil. Enjoy!


Calories: 648kcal | Carbohydrates: 85g | Protein: 17g | Fat: 29g | Sodium: 268mg | Fiber: 14g | Sugar: 26g | Vitamin C: 8mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!