Spiced Courgettes with Harissa and Chickpeas

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Harissa and chickpeas make courgettes so much more exciting

I first tried this combination at a small Moroccan restaurant in London. They served a warm salad of vegetables in a shallow bowl, bright red from harissa and dotted with chickpeas. It wasn’t overly spicy, just rich, smoky, and fragrant. Back home, I found it was one of the most versatile courgette side dish recipes I could make — equally good hot or at room temperature.

The sweetness of the courgette mellows the harissa’s heat, while the chickpeas add texture and substance. This means it works as a side to grilled meats or fish, but also stands up as part of a mezze-style table. I’ve even put it into wraps for lunch the next day.

Ingredients you’ll need

• 3 medium courgettes (about 450g), halved lengthwise and sliced into 1cm half-moons
• 1 tbsp olive oil
• 1 small red onion, finely sliced
• 1 garlic clove, minced
• 1 x 400g tin chickpeas, drained and rinsed
• 2 tsp harissa paste (adjust to taste)
• ½ tsp ground cumin
• ½ tsp smoked paprika
• Juice of ½ lemon
• Salt and pepper, to taste

You can use either mild or hot harissa depending on your preference. I like a rose harissa for a slightly floral note.

How to make spiced courgettes with harissa

Start by heating the olive oil in a large frying pan over medium heat. The onion goes in first, cooking gently for 5 minutes until softened. Then I add the garlic, cumin, and smoked paprika, stirring for a minute until fragrant.

The courgettes join the pan next. I cook them for about 5–6 minutes, stirring occasionally, until just tender. Then I stir in the chickpeas and harissa paste, coating everything well. A squeeze of lemon juice right before serving keeps the flavours bright.

This dish is best served warm, but it also holds up well at room temperature, making it great for buffets or outdoor meals.

Wine pairings for this spiced courgette dish

A Moroccan or southern French rosé is my top choice, dry but fruity, it handles the heat of the harissa while pairing well with chickpeas. If you prefer white, a Chenin Blanc from South Africa offers a balance of acidity and ripe fruit.

For red, a Grenache-Syrah blend from the Rhône has enough depth to match the spices without feeling too heavy. A chilled Beaujolais is another good option for a lighter pairing.

Beer pairings that balance the spice

A Belgian blonde ale is slightly sweet and yeasty, which offsets the heat of the harissa. It also works well with the earthy chickpeas. If you like hoppier beers, try an American Pale Ale — its bitterness cuts through the oil and refreshes the palate.

Frequently asked questions about this recipe

Can I use courgettes straight from the fridge?

Yes, but they may release more water during cooking. Patting them dry helps keep the texture firm.

Can I swap chickpeas for something else?

White beans work well and make the dish a bit creamier. Lentils are also an option, but add them pre-cooked.

What if I don’t have harissa?

A mix of tomato paste, chilli flakes, and a pinch of cumin makes a decent stand-in.

Tips for success

Don’t add the harissa too early — cooking it for too long can dull its flavour. Stir it through near the end to keep its vibrancy. If you like more heat, add a pinch of cayenne with the spices. For a milder dish, start with half the harissa and add more to taste.

Harissa adds a smoky-sweet heat, but for something zestier, give my garlic butter courgettes with lemon and parsley a go. You could also pair this recipe in a mezze with courgettes with za’atar, roasted garlic, and labneh.

Storage and reheating advice

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a pan with a splash of water or olive oil. This dish also works cold as part of a salad.

Ingredient swaps for dietary needs

For a lower-carb version, replace chickpeas with diced roasted red pepper. To make it oil-free, sauté the vegetables in a little water or vegetable stock instead. If you can’t find harissa paste, try a North African-style spice mix like ras el hanout, then add a squeeze of lemon for acidity.

More recipes to explore

For more bold, spice-led ideas, you can browse my courgette side dish recipe collection, which includes grilled, roasted, and pan-fried options that pair well with a wide range of mains.