Dinner

Chicken with Crushed Harissa Chickpeas Recipe

ByJake Silas December 1, 2025December 1, 2025

Introduction

This Chicken with Crushed Harissa Chickpeas recipe blends tender grilled chicken breasts with a spicy, flavorful chickpea mash. Combined with sautéed peppers, spinach, and fresh parsley, it makes a vibrant, satisfying meal perfect for weeknights or casual dinners.

This dish is served on a white plate placed on a white marbled surface. It has a base layer of chickpeas mixed with wilted spinach, sautéed orange and red bell peppers, and onions, creating a colorful mix of orange, green, and light brown shades with a soft texture. On top of this base sits a layer of sliced cooked chicken breast, seasoned with black pepper and herbs, showing a light beige color with a slightly crispy texture on the edges. The dish is garnished with finely chopped fresh green herbs and a drizzle of light olive oil around the plate, adding shine and freshness. A silver fork is placed to the right side on the plate, slightly resting on the food. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp rapeseed oil
1 onion, chopped
1 red pepper, finely sliced
1 yellow pepper, finely sliced
4 chicken breasts
1 tbsp za’atar
400g can chickpeas
1½ tbsp red harissa paste
150g baby spinach
½ small bunch of parsley, finely chopped
Lemon wedges, to serve

Instructions

Step 1: Heat 1 tablespoon of rapeseed oil in a frying pan over medium heat. Add the chopped onion and sliced red and yellow peppers. Fry for about 7 minutes, stirring occasionally, until softened and golden.
Step 2: Meanwhile, place the chicken breasts between two sheets of baking parchment. Lightly bash them until they are about 2 cm thick. In a small bowl, mix the remaining 1 tablespoon of oil with the za’atar and rub this mixture all over the chicken. Season to taste.
Step 3: Preheat the grill to high. Line a baking tray with foil and place the chicken breasts on it. Grill for 3-4 minutes on each side, or until golden and cooked through.
Step 4: In a pan, combine the drained chickpeas with the red harissa paste and 2 tablespoons of water. Heat gently until warmed through, then roughly mash the chickpeas with a potato masher or fork to create a chunky texture.
Step 5: Wilt the spinach by adding it to a pan with 1 tablespoon of water and cooking until just collapsed, or microwave in a heatproof bowl until wilted.
Step 6: Stir the cooked peppers and onions, wilted spinach, and chopped parsley into the mashed chickpeas. Serve the harissa chickpeas topped with the grilled chicken slices and lemon wedges for squeezing over.

Tips & Variations

For a quick and tasty lunch, shred any leftover chicken and fry it briefly in olive oil until crisp. Serve in toasted pitta breads spread with hummus and filled with lettuce and tomatoes.

Storage

Store leftover chicken and harissa chickpeas in airtight containers in the fridge for up to 2 days. Reheat gently in a pan or microwave until warmed through. Avoid reheating the spinach separately to keep it fresh.