≡ Menu ≡ Menu

Harissa Parsley Chickpeas

Harissa Parsley Chickpeas

You do not need to have a large vegetable garden to create tasty meals. By planting just a few herbs you can make a positive influence to your dinner table and your grocery budget. Herbs are a great place to start if you are thinking of growing your own fresh food. They are easy to grow, can be grown in pots and are best eaten freshly picked. Purchased from a store they have a short shelf life. Start to grow fresh food yourself.

Over the last few weeks in my garden I have had an abundance of fresh parsley. The plants are divinely healthy, infact they are going a little crazy. They have been getting larger and larger and larger, spilling over onto the path and dwarfing those things around them.

Chopping of some parsley to add it as a seasoning here and there was not using enough of it. So…….I made some parsley flavored home made pasta. I dehydrated and froze some. I made some Chimichurri that we LOVED from a recipe by JJ at 84th and 3rd. Check it out if you have excess parsley, it is GOOD!  Then came this side recipe that we ate with chicken. It also made a great topping for bruschetta the next day for lunch….and all from a little parsley!

Harissa Parsley Chickpeas
Prep time
Cook time
Total time
A few herbs you can make a positive difference to your dinner table and your grocery budget. This Harissa Parsley Chickpea side is an example of this.
Recipe type: Side dish
Serves: 4
  • ½ tablespoon (cooking) oil of choice
  • 1 clove garlic
  • 1 and ½ teaspoons harissa paste
  • 1 tablespoon rice malt syrup
  • tin of (organic) chick peas, rinsed and drained
  • pinch of salt
  • 150 gram bunch fresh flat leaf parsley
  • 1 lemon - zest and juice
  • ½ tablespoon extra virgin olive oil
  1. To a warm pan add the cooking oil, garlic, harissa and rice malt syrup and cook for a couple of minutes until fragrant, stir a few times
  2. Add the chick peas and stir to coat
  3. Allow to cook gently for 10 minutes
  4. Add a pinch of salt
  5. Put the parsley, and ½ of the lemon juice, ½ tablespoon olive oil into a food processor and pulse until it forms a rough paste
  6. Add the parsley paste to the chick peas and then immediately remove from the heat.
  7. Drizzle with the remaining lemon juice to serve
Parsley Chick Pea Side


My parsley plants are now a little tamer, but still are quite lush so I imagine there will be more parsley dishes featuring here soon.

Do you have a favorite parsley recipe? I would love to hear what it is. 






A Fresh Legacy



Share this post: Facebooktwittergoogle_pluspinterest
Join me here: Facebooktwittergoogle_pluspinterestrssinstagram

Get a weekly delivery of Fresh content straight to your in-box.

{ 5 comments… add one }
  • e / dig in hobart June 24, 2014, 9:35 am

    i’m sure i have a tube of harissa languishing in the fridge, and i always have parsley in the garden – though not as much as you do! what a great idea, and a fancy new way of serving chickpeas (which i love).

  • JJ - 84thand3rd June 24, 2014, 4:17 pm

    You really did have a lot of parsley! So glad you enjoyed the chimichurri and these chickpeas sound fabulous!

Leave a Comment