Spiced Courgettes with Harissa and Chickpeas

This spiced courgette with harissa and chickpeas recipe is smoky, tangy, and hearty. The sweetness of courgette balances the heat of the harissa, while chickpeas add texture. It’s one of the courgette side dish recipes I make when I want something filling yet fresh, perfect for sharing or meal prepping.

Course Side Dish

Cuisine African, Moroccan

Diet Vegetarian

Keyword Courgette, spicy

Prep Time 10

Cook Time 15

Servings Servings

Calories 132

Author Spooning & Forking

Ingredients

3 Courgettes medium sized, about 450g, halved lengthwise and sliced into 1cm half-moons
1 tbsp Olive oil extra virgin
1 Red onion finely sliced
1 clove Garlic minced
400 g Chickpeas tin, drained and rinsed
2 tsp Harissa Paste adjust to taste
½ tsp Cumin ground
½ tsp smoked paprika
½ Lemon juiced
Salt to taste
Black pepper freshly ground, to taste

Instructions

I 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.

Nutrition