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Creamy Harissa Broth with Rice: An Amazing Ultimate Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 84 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Middle Eastern–Inspired
  • Diet: Vegetarian

Description

This Creamy Harissa Broth with Rice is a comforting, flavorful Middle Eastern-inspired main course featuring a spicy harissa and coconut milk base, tender rice, chickpeas, and vibrant spinach. Easy to prepare on the stovetop, this dish offers a perfect balance of heat, creaminess, and wholesome ingredients, making it a satisfying meal for vegetarians and those seeking a cozy, nourishing bowl.

Ingredients

Base Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1-2 tablespoons mild or hot harissa paste
  • 1 tablespoon tomato paste
  • 4 cups chicken broth or vegetable broth
  • 1 cup coconut milk

Rice and Protein

  • 1 cup long-grain white rice or jasmine rice
  • 1 can (15 oz) chickpeas, drained and rinsed

Vegetables and Flavorings

  • 2 cups baby spinach
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika

Garnish

  • 1/4 cup fresh cilantro, chopped
  • Optional: 1/2 cup crumbled feta cheese

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced yellow onion and cook, stirring often, until softened and translucent, about 5 minutes. Then add the minced garlic and cook for another 1-2 minutes until fragrant.
  2. Add Pastes and Spices: Stir in the harissa paste and tomato paste. Cook for 1 minute, stirring constantly to deepen the flavors and release the aromas.
  3. Add Liquids: Pour in the chicken or vegetable broth and coconut milk, stirring continuously to make a smooth broth base.
  4. Season the Broth: Add ground cumin, smoked paprika, salt, and black pepper. Stir well to combine all the spices into the broth.
  5. Simmer and Cook Rice: Bring the broth to a gentle simmer. Stir in the rice and chickpeas. Reduce heat to low and cook uncovered, stirring occasionally, until the rice is tender and the broth has thickened slightly, about 18-20 minutes.
  6. Add Spinach: Stir in the baby spinach and cook just until wilted, about 2 minutes.
  7. Finish and Adjust: Remove from heat, stir in fresh lemon juice, and taste to adjust seasoning as needed.
  8. Serve: Ladle the creamy harissa broth with rice into bowls. Garnish with chopped fresh cilantro and crumbled feta cheese if using. Serve warm.

Notes

  • For a thicker, stew-like consistency, simmer a few extra minutes or add a handful more rice.
  • Enhance protein by adding shredded cooked chicken or sautéed shrimp.
  • Adjust the heat by choosing mild or hot harissa paste according to your preference.
  • Leftovers will thicken as they sit; thin with additional broth when reheating.
  • Use vegetable broth and omit feta to make this dish fully vegan.

Find it online: https://slsrecipes.com/creamy-harissa-broth-with-rice-an-amazing-ultimate-recipe/