Harissa Chickpea and Vegetable Skillet with Harissa Blend Olive Oil

Bright peppers, tender zucchini, juicy cherry tomatoes, and hearty chickpeas come together in one sizzling skillet, then finish with a glossy drizzle of Harissa Infused Olive Oil Blend for smoky chili heat, paprika depth, and a lively citrus lift that ties the whole pan together. It is an easy weeknight dinner or casual entertaining dish that brings big flavor without a lot of fuss.

Garden Infuzions

Harissa Chickpea and Vegetable Skillet with Harissa Blend Olive Oil

A warmly spiced one-pan skillet of chickpeas, peppers, zucchini, tomatoes, and spinach, finished with Harissa Infused Olive Oil Blend for a bold, savory dinner that feels lively and comforting.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 people

Course: Dinner, Main Course

Cuisine: Mediterranean, Middle Eastern

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 tablespoons Harissa Infused Olive Oil Blend
• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion diced
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 1 medium zucchini quartered and sliced
• 3 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 can 15 ounces chickpeas, drained and rinsed
• 1 can 14.5 ounces diced tomatoes
• 1 cup baby spinach
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice

Equipment

• 1 Large skillet 12-inch skillet or larger
• 1 Cutting board For chopping vegetables
• 1 Chef’s knife For prepping produce
• 1 Wooden spoon For stirring the skillet
• 1 Can opener For chickpeas and tomatoes

Method

 

Instructions

1. Heat the Harissa Infused Olive Oil Blend and extra-virgin olive oil in a large skillet over medium heat.
2. Add the onion and bell peppers, then cook for 5 to 6 minutes until softened and lightly browned.
3. Stir in the zucchini and cook for 3 to 4 minutes until it starts to turn tender.
4. Add the garlic, cumin, smoked paprika, salt, black pepper, and red pepper flakes, then stir for 30 seconds until fragrant.
5. Mix in the chickpeas and diced tomatoes, then cook for 8 to 10 minutes until the sauce thickens slightly.
6. Fold in the spinach and cook just until wilted.
7. Remove from the heat, stir in the lemon juice, and finish with chopped parsley.
8. Serve warm straight from the skillet.

Notes

Harissa Infused Olive Oil Blend does the flavor heavy lifting here, so add the final lemon juice and parsley after the pan comes off the heat for the brightest finish. For a heartier version, serve it over rice or tuck it into warm pita.

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Recipe Tips

Dice the vegetables into similar sizes so they cook evenly, and let the onion soften before adding the garlic and spices. If you like a little extra color on the vegetables, give the skillet a few extra minutes before adding the tomatoes and spinach.

Serving Suggestions

Serve this skillet over rice, couscous, or warm pita bread, or spoon it into bowls with a squeeze of lemon on the side. It also makes a great filling for wraps or a hearty topping for baked potatoes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, and add a small drizzle of Harissa Infused Olive Oil Blend just before serving to bring the flavor back to life.

Variations

Swap zucchini for eggplant, add roasted cauliflower, or stir in canned artichoke hearts for a different vegetable mix. If you want a creamier finish, add a spoonful of tahini at the table.

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