Harissa Chicken & Chickpeas with Greek Yogurt

Harissa Chicken & Chickpeas

with Greek Yogurt

30 MIN
4 SmartPoints®
2 Servings
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From the Test Kitchen

In this Middle Eastern-inspired dish, tender bites of chicken and chickpeas come together in a tomato-based sauce spiced with smoky harissa paste and sweetened with plump currants. For cooling contrast, we’re topping it all with a dollop of creamy Greek yogurt.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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fresh
ingredients
Harissa Chicken & Chickpeas with Greek Yogurt
Title
time-saving
tips & techniques
Dried Currants
Chickpeas
Garlic
Harissa Paste
How To: Safely Cut Round Vegetables
Tomato Paste
Carrots
Greek Yogurt
Red Pepper Flakes
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash, dry, and peel the carrots; halve lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Drain and rinse the chickpeas.

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl. 

Cook the vegetables & finish the chicken:
3 Cook the vegetables & finish the chicken:

Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced carrots and onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic, chickpeas, currants, tomato paste, harissa paste, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the cooked chicken and 1/2 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the liquid is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Season the yogurt & serve your dish:
4 Season the yogurt & serve your dish:

While the vegetables cook, season the yogurt with salt and pepper. Serve the finished chicken and vegetables topped with the seasoned yogurt. Enjoy! 

Tips from Home Chefs

Harissa Chicken & Chickpeas

Prepare the ingredients:
1 Prepare the ingredients:

Wash, dry, and peel the carrots; halve lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Drain and rinse the chickpeas.

2 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl. 

Cook the chicken:
Cook the vegetables & finish the chicken:
3 Cook the vegetables & finish the chicken:

Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced carrots and onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic, chickpeas, currants, tomato paste, harissa paste, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the cooked chicken and 1/2 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the liquid is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

4 Season the yogurt & serve your dish:

While the vegetables cook, season the yogurt with salt and pepper. Serve the finished chicken and vegetables topped with the seasoned yogurt. Enjoy! 

Season the yogurt & serve your dish:
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