Bold, spicy, and soul-warming—this bowl is anything but boring.
Hey there!
If you’re craving something warm and slurpy with a little kick, this Harissa Chickpea Ramen totally delivers.
We’re talking about a spicy North African-inspired broth made with harissa paste, crispy chickpeas for texture, and wilted spinach for a bit of green.
It’s comforting, bold, and fast. You’ll feel like you made something extra special—with just one pot.
Let’s make it!
🍜 What You’ll Need
- 1 tbsp olive oil
- 1 can chickpeas (drained and rinsed)
- 2 tbsp harissa paste
- 1 tsp ground cumin
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1–2 tsp maple syrup (to balance spice)
- 1 pack instant ramen noodles (discard seasoning)
- 2 cups baby spinach
- Salt, to taste
- Optional: lemon wedges, fresh parsley or cilantro, chili flakes
❤️ Why I Love This Recipe
This one came together when I had leftover harissa and a can of chickpeas, and I didn’t feel like doing much. I wasn’t expecting much—but wow. It’s now one of my go-to comfort meals.
- The broth is bold and spicy but still super slurpable
- Crispy chickpeas give it that crunchy-soup thing I love
- It’s fast! Like, under 30 minutes fast
- You can switch up the greens or spice level easily
- It feels fresh and hearty at the same time
🍽️ Makes & Time
- Servings: 2 large bowls
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
🔬 Macros (Per Serving – Estimated)
- Calories: 380
- Protein: 13g
- Carbs: 36g
- Fat: 18g
- Fiber: 6g
- Sugar: 4g
👩🔬 Why This Recipe Works (Quick Science)
- Harissa paste brings heat, acidity, and depth thanks to its mix of peppers and spices.
- Chickpeas crisp up when sautéed and then soak up broth flavor later on.
- Spinach wilts quickly and adds color, texture, and nutrients.
- Maple syrup helps mellow the heat and brighten the flavor.
- Ramen noodles cook fast and soak up the spicy broth like little flavor sponges.
❌ Common Mistakes
- Not drying the chickpeas – They won’t crisp if they’re wet.
- Using too much harissa – It’s spicy! Start with 2 tbsp and adjust to taste.
- Boiling the spinach – Add it at the end so it stays vibrant.
- Skipping the sweetener – A little maple syrup or honey balances the heat.
🍱 What to Serve With
- Warm pita or naan on the side
- A cool cucumber salad
- Yogurt with lemon and herbs
- Pickled onions or olives
- A light beer or iced mint tea
❓ FAQ
Q: Can I use homemade harissa?
A: Totally! Just taste it first—it can vary in heat.
Q: What greens can I sub for spinach?
A: Kale (chopped small), chard, or bok choy all work great.
Q: Is this vegan?
A: Yep! Just make sure your ramen noodles don’t have egg.
🧰 Tools You’ll Need
- Medium saucepan or soup pot
- Slotted spoon or spatula
- Cutting board & knife
- Measuring cups and spoons
- Ladle for serving
👩🍳 Step-by-Step Instructions
Step 1: Crisp the Chickpeas
Heat:
- 1 tbsp olive oil in a medium pot over medium heat
Add: - 1 can chickpeas (drained, rinsed, and patted dry)
Cook for 5–6 minutes until golden and slightly crispy. Remove and set aside.
Step 2: Sauté the Aromatics
In the same pot, add:
- 2 tbsp harissa paste
- 2 minced garlic cloves
- 1 tsp ground cumin
Cook for 1–2 minutes, stirring, until fragrant.
Step 3: Add Broth and Maple Syrup
Pour in:
- 4 cups vegetable broth
Add: - 1–2 tsp maple syrup (start with 1, taste later)
Stir well and bring to a gentle simmer.
Step 4: Add Noodles and Simmer
Add:
- 1 pack ramen noodles (uncooked)
Simmer for 3–4 minutes until the noodles are soft and bouncy.
Step 5: Add Spinach and Season
Stir in:
- 2 cups baby spinach
Taste the broth and adjust salt or maple syrup if needed.
Step 6: Serve and Top
Ladle into bowls. Top with:
- Crispy chickpeas
- Optional: lemon wedge, cilantro, chili flakes
🧊 Leftovers & Storage
- Fridge: Store broth and noodles separately to keep texture. Good for 3 days.
- Reheat: Warm in a pot over medium heat. Add fresh spinach if needed.
- Freezer: Broth only—leave out noodles and greens until ready to serve.
💬 Wrap Up
This soup brings the heat in the best way. It’s bold, filling, and comes together fast. If you try it, drop a comment and let me know how it turned out—or how spicy you made it. Harissa ramen night might just become your new favorite thing. 🍜🔥