Stovetop Chickpea and Harissa Chicken with Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant stovetop chicken dish featuring spicy harissa and tender chickpeas simmered with fresh spinach for a hearty, vibrant meal. This mediterranean-inspired chicken (gluten free) ready in about 35 minutes pairs boneless skinless chicken thighs, harissa paste, fresh spinach leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 medium chopped onion and 3 cloves minced garlic, sautéing for 3-4 minutes until softened and fragrant.
  2. Step 2: Add 1 lb boneless skinless chicken thighs cut into 1-inch pieces, season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, and 1/2 tsp smoked paprika. Cook for 5-6 minutes, stirring occasionally until the chicken is golden.
  3. Step 3: Stir in 2 tbsp harissa paste and cook for 1 minute until the spices are fragrant.
  4. Step 4: Add 1 can (15 oz) drained and rinsed chickpeas and 1/2 cup water; bring to a simmer. Cover and cook for 8 minutes until the chicken is cooked through.
  5. Step 5: Add 4 cups fresh spinach leaves, stirring until wilted, about 2 minutes. Adjust seasoning with salt if needed and serve hot.

Frequently asked questions

How long does Stovetop Chickpea and Harissa Chicken with Spinach take to make?

Total time is about 35 minutes (10 min prep + 25 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 Stovetop Chickpea and Harissa Chicken with 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 harissa paste from drying out.

Can I substitute ingredients in Stovetop Chickpea and Harissa Chicken with 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 Stovetop Chickpea and Harissa Chicken with 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.

Is Stovetop Chickpea and Harissa Chicken with Spinach gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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