Harissa Meatballs with Chickpeas Recipe
These Harissa Meatballs with Chickpeas combine tender ground chicken meatballs infused with spicy North African harissa paste, served alongside creamy chickpeas simmered in a coconut milk sauce. This dish is flavorful and comforting, perfect served over cooked rice with fresh cilantro for a vibrant, satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: North African
- Diet: Low Fat
Ingredients
Meatballs
- 1 pound ground chicken
- 2 pieces whole-wheat sandwich bread
- ½ cup harissa, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Kosher salt, to taste
Sauce and Chickpeas
- 1 (14.5-ounce) can coconut milk, divided
- 1 tablespoon olive oil
- 1 yellow onion, grated on a large-hole box grater
- 1 large tomato, chopped
- 1 large clove garlic, sliced
- 1 (15-ounce) can chickpeas, rinsed and drained
To Serve
- Cooked rice
- Cilantro, for garnish
Instructions
- Prepare the bread crumb base: Tear the whole-wheat sandwich bread into small pieces and soak it in ½ cup coconut milk until softened, about 5 minutes. This will create a moist binder for the meatballs.
- Make the meatball mixture: In a large bowl, combine the ground chicken, soaked bread, ¼ cup harissa, garlic powder, onion powder, and a pinch of kosher salt. Mix gently but thoroughly until all ingredients are evenly incorporated without overworking the meat.
- Form the meatballs: Shape the mixture into evenly sized meatballs, about 1-1.5 inches in diameter, to ensure uniform cooking.
- Sear the meatballs: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs and cook them, turning occasionally, until browned on all sides but not necessarily cooked through, about 5-7 minutes. Remove and set aside.
- Prepare the sauce base: In the same skillet, add the grated yellow onion and sliced garlic. Sauté until fragrant and translucent, about 3-4 minutes. Add the chopped tomato and cook until it breaks down and softens, approximately 5 minutes.
- Add chickpeas and seasoning: Stir in the drained chickpeas, remaining ¼ cup harissa, and the remaining coconut milk. Mix well and bring the mixture to a gentle simmer.
- Simmer meatballs in sauce: Carefully nestle the browned meatballs into the sauce. Cover and let simmer for 10-12 minutes, or until the meatballs are fully cooked through and the flavors have melded.
- Serve and garnish: Spoon the harissa meatballs and chickpeas over cooked rice and garnish with fresh cilantro. Serve hot for a spicy, hearty meal.
Notes
- If you prefer less heat, reduce the amount of harissa to ¼ cup total or use a mild harissa variant.
- Whole-wheat bread helps add fiber and texture; regular white bread can be substituted as needed.
- Make sure to rinse and drain the chickpeas well to avoid excess sodium and liquid in the sauce.
- These meatballs can be prepared ahead and stored in the refrigerator for up to 2 days or frozen for up to 1 month.
