One-Pot Harissa Chicken with Chickpeas and Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A warming one-pot dish featuring tender chicken thighs simmered in a fragrant harissa-spiced tomato sauce with chickpeas and fresh spinach. This mediterranean-inspired one pot (mediterranean) ready in about 55 minutes pairs (about 2 lbs) bone-in chicken thighs, olive oil, harissa paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large deep skillet over medium-high heat. Add 6 bone-in chicken thighs skin-side down and sear for 5-6 minutes until skin is golden and crispy, then flip and cook 3 minutes on the other side. Remove chicken and set aside.
  2. Step 2: Reduce heat to medium and add 1 diced medium yellow onion to the skillet. Sauté for 4-5 minutes until softened and translucent. Add 4 minced garlic cloves, 2 tbsp harissa paste, 1 tsp ground cumin, and 1 tsp smoked paprika; cook stirring for 1 minute until fragrant.
  3. Step 3: Pour in 14 oz canned diced tomatoes, 1 cup chicken broth, and 1 can (15 oz) drained chickpeas. Stir to combine and bring the mixture to a simmer.
  4. Step 4: Return the chicken thighs to the skillet, nestling them into the sauce. Cover and simmer over low heat for 25 minutes until chicken is cooked through and tender.
  5. Step 5: Stir in 4 cups roughly chopped fresh spinach and cook uncovered for 2-3 minutes until spinach wilts. Season with 1 tsp salt and 1/2 tsp black pepper.
  6. Step 6: Serve hot with lemon wedges on the side to squeeze over the dish, brightening the rich flavors.

Frequently asked questions

How long does One-Pot Harissa Chicken with Chickpeas and Spinach take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Harissa Chicken with Chickpeas and Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in One-Pot Harissa Chicken with Chickpeas and Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Harissa Chicken with Chickpeas and Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Harissa Chicken with Chickpeas and Spinach?

Mediterranean one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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