🌶️ Spiced Coconut Chickpeas with Roasted Tomatoes & Greens

Photo by Mind Flowers Healing Arts

A bold, comforting plant-based dish with a gentle creamy swirl and a kiss of heat.

This one-pan wonder is for spice lovers who also crave something cozy. Roasted cherry tomatoes create a naturally sweet base, while harissa, cumin, and smoked paprika bring warmth and depth. The coconut milk adds creaminess, and a sprinkle of nutritional yeast (just enough, not too much!) brings a touch of umami. Perfect for weeknight dinners, meal prep, or impressing your favorite flavor chaser.

🌿 Ingredients

Serves 2–3

• 11 oz (330 g) cherry tomatoes, halved

• 1½ Tbsp olive oil, divided

• Salt, black pepper & Italian seasoning, to taste

• 1 medium onion, diced

• 4 cloves garlic, minced

• 2 Tbsp harissa paste (adjust to spice tolerance)

• 2 tsp smoked paprika

• 2 tsp ground cumin

• 2 tsp garlic powder

• 3 Tbsp nutritional yeast (optional, to taste)

• 1 (15 oz) can chickpeas, drained & rinsed

• 1 cup (240 ml) canned coconut milk

• 2 oz (60 g) spinach or kale

• Hummus

🔥 Method

1. Roast the Tomatoes
   Preheat the oven to 360°F (180°C). Spread halved cherry tomatoes on a lined baking tray. Drizzle with ½ Tbsp olive oil, sprinkle with salt and Italian seasoning, and toss. Roast for 25–30 minutes, until sweet and blistered.

2. Sauté the Aromatics
   In a large skillet, heat the remaining 1 Tbsp olive oil over medium heat. Add diced onion and sauté for 3–4 minutes, until softened. Add the minced garlic and cook for 1 more minute, stirring frequently.

3. Layer in the Spice
   Add the roasted tomatoes, harissa paste, smoked paprika, cumin, garlic powder, and chickpeas. Stir well to coat everything in the rich spice blend. Let it sizzle for 1–2 minutes.

4. Cream & Simmer
   Pour in the coconut milk, stirring gently. Simmer on medium-low heat for about 5–7 minutes, or until the sauce thickens slightly.

5. Greens & Glow-Up
   Stir in your spinach or kale, allowing it to wilt for about 2 minutes. Taste and adjust seasonings. Stir in nutritional yeast if using—start with 2 Tbsp and adjust to taste (max 3 Tbsp total).

6. Serve & Swirl
   Remove from heat. Spoon a generous scoop of hummus into the center of each serving bowl, then ladle the warm spiced chickpeas and veggies aroud it. Finish with a warm with a swirl of coconut milk on top, a drizzle of olive oil, a wedge of lemon if you like, and a sprinkle of love.

🍴 Serving Suggestions

• Ladle over fluffy basmati rice or warm quinoa

• Pair with naan or flatbread for dipping

• Spoon into a bowl and eat it solo, stew-style

💡 Tips

• Want it less spicy? Use just 1 Tbsp harissa or sub with tomato paste + a pinch of cayenne.

• Store leftovers in the fridge for up to 3 days. Reheat gently and add a splash of coconut milk if needed.