Harissa Chickpea Skillet with Leeks and Carrots (vegan)
This Harissa Chickpea Skillet with Leeks and Carrots (vegan) is the perfect healthy one pot meal.
Ingredients
- 3 leeks - finely sliced with the green tops removed
- 2 medium sized carrots - finely chopped
- 4 cloves garlic - minced
- 1 teaspoon paprika
- ¼ teaspoon cumin
- 1 tablespoon nutritional yeast.
- 1 cup coconut milk
- ½ cup vegetable broth
- juice from ½ lemon
- ⅓ cup harissa
- 2 tablespoons tomato paste
- ½ cup parsley, mint or cilantro - finely chopped
- 1 can chickpeas - drained
- salt/pepper to taste I used about ½ teaspoon of salt
Instructions
- Add a splash of oil to a skillet over medium heat along with the carrots and leeks. Cook for 5 minutes.
- Add garlic to the skillet and cook for 5 more minutes.
- Add all other remaining ingredients to the skillet and stir to combine. Bring to a simmer and cook for 10-15 more minutes.
- Divide out mixture and serve with toasted sourdough or your favorite grain. This also tastes great topped with feta.
Notes
This makes 2 servings. To bulk up the recipe into more servings add a grain on the side.
I also love this recipe with feta if you are not vegan.
Nutrition
Calories: 624kcalCarbohydrates: 77gProtein: 21gFat: 30gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 1703mgPotassium: 1633mgFiber: 18gSugar: 17gVitamin A: 16152IUVitamin C: 74mgCalcium: 270mgIron: 13mg
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