Delicious Harissa Marinated Chickpeas, ready in minutes! Just 8 simple ingredients are needed for these juicy and smoked chickpeas, perfect for salads, sandwiches, bowls and more!
- 2 cups < span class ="wprm-recipe-ingredient-name">cooked chickpeas (preferably homemade // try our instant pot -Recipe< /a>!)
- 2 to 3 Soup Harissa Paste a> < span class="wprm -recipe-ingredient"-notes wprm-recipe-ingredient-notes-faded">(or store bought)
- 2 soup Lemon Juice
- 2 Cloves Garlic, chopped< /li >
- 1/4 – 1/2 span> < span class="wprm-recipe-ingredients-unit">TL Sea Salt (more to taste)
- < span class ="wprm-recipe-ingredients-amount">1/2 TL d syrup ‘maple
- 1/ 4 TL smoked paprika li>
- 1-2 soup extra virgin olive oil (if no oil omit)
- If using canned chickpeas, drain and rinse. If you’re using our Instant Chickpeas, just make sure your chickpeas are drained from the cooking water become liquid and do the following: Instructions.
- In a large bowl, combine chickpeas, harissa paste, and lemon juice add minced garlic, salt, maple syrup, paprika and olive oil and stir gently to combine.
- If you’re using canned chickpeas, they probably need more seasoning at this point as they’re not seasoned Doctors were in front (I find canned beans less aromatic and fresh than home-cooked ones). If you’re using our instant chickpeas or another method from scratch, you probably don’t need much more seasoning. Anyway, taste and adjust flavor as needed by adding more garlic for spiciness, lemon for tartness, harissa for spiciness, maple syrup to balance out spiciness, paprika for smokiness, or olive oil for creaminess or herbal and peppery flavors /span>>
- You can use your chickpeas right away or (our preferred method ) Invert into a storage container and marinate for at least 1-2 hours. Marinated chickpeas will keep, covered, in the refrigerator for up to 1 week (depending on the freshness of the ingredients). We haven’t tried freezing them, but we think they’re fine for up to 1 month.