Dinner

Chicken with Crushed Harissa Chickpeas and Za’atar Vegetables Recipe

ByBen Miller December 2, 2025December 2, 2025

Introduction

This Chicken with Crushed Harissa Chickpeas dish combines tender grilled chicken breasts with a spicy, flavorful chickpea mash. Enhanced by za’atar and fresh spinach, it’s a vibrant and satisfying meal that’s perfect for weeknight dinners or casual gatherings.

The image shows a dish with three main layers on a white plate. The bottom layer is a mix of chickpeas, chopped spinach, and pieces of red and yellow bell peppers, all cooked in a light tomato-based sauce with a slightly chunky texture. On top of this is a thick layer of cooked chicken breast, sliced into even pieces, showing a light brown seared outside with a moist white inside. The chicken is sprinkled evenly with finely chopped fresh green herbs, giving a fresh look. A light drizzle of olive oil is scattered around the dish, adding a slight shine. The plate sits on a white marbled texture background, with a silver fork to the right of the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp rapeseed oil
1 onion, chopped
1 red pepper, finely sliced
1 yellow pepper, finely sliced
4 chicken breasts
1 tbsp za’atar
400g can chickpeas
1½ tbsp red harissa paste
150g baby spinach
½ small bunch of parsley, finely chopped
Lemon wedges, to serve

Instructions

Step 1: Heat 1 tablespoon of rapeseed oil in a frying pan over medium heat. Add the chopped onions and sliced peppers, cooking for about 7 minutes until they are softened and golden.
Step 2: Meanwhile, place the chicken breasts between two sheets of baking parchment. Lightly bash them until they are about 2cm thick. Mix the remaining oil with the za’atar and rub this mixture evenly over the chicken breasts. Season with salt and pepper to taste.
Step 3: Preheat the grill to high. Place the chicken on a baking tray lined with foil and grill for 3-4 minutes on each side, or until golden and cooked through.
Step 4: While the chicken is grilling, heat the canned chickpeas in a pan with the harissa paste and 2 tablespoons of water. Warm through, then roughly mash the chickpeas using a potato masher.
Step 5: Wilt the baby spinach by heating it in a pan with 1 tablespoon of water or microwaving it in a heatproof bowl until softened.
Step 6: Stir the softened peppers and onions, wilted spinach, and chopped parsley through the mashed chickpeas.
Step 7: Serve the harissa chickpea mixture alongside the grilled chicken breasts with lemon wedges for squeezing over.

Tips & Variations

For a delicious twist, shred any leftover chicken and fry it in olive oil until crisp. Serve in toasted pittas spread with hummus, along with lettuce and tomatoes for quick chicken pittas.

Storage

Store any leftover chicken and chickpea mixture in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until warm. For best texture, avoid overheating the chickpeas.