22 Spicy Harissa Recipes Delightful

Ever find yourself in a flavor rut, craving something that packs both heat and heart? Harissa, the vibrant North African chili paste, is here to spice up your kitchen adventures! From smoky dips to fiery mains, our roundup of 22 Spicy Harissa Recipes is a treasure trove for heat-seekers and flavor lovers alike. Dive in and discover your next culinary obsession!

Harissa Spiced Roasted Carrots

Just when you thought carrots couldn’t get any better, these harissa spiced roasted carrots come along. They’re a fiery, sweet, and utterly addictive side dish that’ll steal the show.

Ingredients

• 1 lb fresh, crisp carrots, trimmed and halved lengthwise
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fiery harissa paste
• 1 tsp golden honey
• 1/2 tsp coarse sea salt
• 1/4 tsp finely ground black pepper
• 1/4 cup creamy tahini
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, whisk together the olive oil, harissa paste, honey, salt, and black pepper until smooth.
3. Add the carrots to the bowl and toss until evenly coated with the harissa mixture. Tip: For extra flavor, let the carrots marinate in the mixture for 10 minutes before roasting.
4. Spread the carrots in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until caramelized and tender.
5. While the carrots roast, whisk together the tahini and lemon juice in a small bowl until smooth. Add water, 1 tbsp at a time, until the sauce reaches a drizzling consistency.
6. Transfer the roasted carrots to a serving platter. Drizzle with the tahini sauce and sprinkle with fresh parsley. Tip: For a crunchier texture, broil the carrots for the last 2 minutes of cooking.

Lusciously tender with a spicy kick, these carrots pair beautifully with grilled meats or as part of a vibrant grain bowl. The tahini sauce adds a cooling contrast that balances the heat.

Chickpea and Harissa Soup

You’ll love this Chickpea and Harissa Soup for its bold flavors and hearty texture. Perfect for a cozy night in, it’s a breeze to make with simple ingredients.

Ingredients

– 2 tbsp rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 2 tbsp fiery harissa paste
– 1 tsp ground cumin
– 4 cups low-sodium vegetable broth
– 2 (15 oz) cans chickpeas, drained and rinsed
– 1 (14.5 oz) can diced tomatoes, with juices
– 1/2 cup fresh cilantro, chopped
– Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in garlic, harissa, and cumin; cook for 1 minute until fragrant.
4. Pour in vegetable broth, scraping the bottom to release any browned bits.
5. Add chickpeas and tomatoes with their juices; bring to a boil.
6. Reduce heat to low and simmer for 20 minutes, allowing flavors to meld.
7. Use an immersion blender to partially puree the soup, leaving some chickpeas whole for texture.
8. Stir in cilantro and season with salt.
9. Serve hot, garnished with extra cilantro and a drizzle of olive oil if desired.
The soup boasts a creamy yet chunky texture with a spicy kick from the harissa. Try serving it with crusty bread for dipping or a dollop of cool yogurt to balance the heat.

Harissa Marinated Grilled Chicken

Harissa marinated grilled chicken brings bold flavors to your table with minimal effort. Heat lovers will appreciate its spicy kick, balanced by smoky char from the grill.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (preferably organic, free-range)
• 3 tbsp harissa paste (spicy, vibrant red)
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh lemon juice (bright, tangy)
• 2 cloves garlic (minced, aromatic)
• 1 tsp kosher salt (coarse, for even seasoning)
• 1/2 tsp finely ground black pepper (freshly cracked)

Instructions

1. In a large bowl, whisk together harissa paste, olive oil, lemon juice, minced garlic, salt, and black pepper until smooth.
2. Add chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (375°F to 400°F). Clean and oil the grates to prevent sticking.
4. Remove chicken from marinade, letting excess drip off. Discard remaining marinade.
5. Grill chicken for 5-6 minutes per side, or until internal temperature reaches 165°F and edges are slightly charred.
6. Let chicken rest for 5 minutes before slicing to retain juices.

You’ll love the juicy interior and crispy edges of this harissa marinated grilled chicken. Serve it sliced over a vibrant salad or alongside grilled vegetables for a complete meal.

Spicy Harissa Pasta

Unleash a bold flavor with this Spicy Harissa Pasta, perfect for those who crave heat and depth in their meals.

Ingredients

• 8 oz dried penne pasta
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 2 tbsp harissa paste, spicy and smoky
• 1 cup heavy cream, velvety and rich
• 1/2 cup grated Parmesan cheese, sharp and salty
• 1/4 cup fresh parsley, chopped
• Salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the penne pasta and cook for 8-10 minutes until al dente. Drain and set aside.
3. Heat the olive oil in a large skillet over medium heat. Tip: Ensure the oil is hot but not smoking to avoid burning the garlic.
4. Add the minced garlic and sauté for 1 minute until fragrant.
5. Stir in the harissa paste and cook for another minute to release its flavors.
6. Pour in the heavy cream, stirring constantly to combine with the harissa. Tip: Keep the heat medium to prevent the cream from separating.
7. Simmer the sauce for 3-4 minutes until slightly thickened.
8. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce.
9. Sprinkle in the Parmesan cheese, stirring until melted and creamy. Tip: Reserve some cheese for garnish for an extra touch of flavor.
10. Garnish with fresh parsley before serving.

The pasta boasts a creamy texture with a fiery kick from the harissa. Serve with a side of crusty bread to soak up the sauce.

Harissa Infused Lamb Chops

Bold flavors define these Harissa Infused Lamb Chops, a dish that marries the heat of North African spices with the succulence of premium lamb. Perfect for a weekend feast, it’s a recipe that promises to deliver both in taste and presentation.

Ingredients

• 1.5 lbs thick-cut lamb chops, bone-in for maximum flavor
• 2 tbsp harissa paste, spicy and aromatic
• 3 tbsp rich extra virgin olive oil
• 2 cloves garlic, freshly minced
• 1 tsp sea salt, finely ground
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh lemon juice, for a bright finish
• 2 tbsp fresh cilantro, roughly chopped for garnish

Instructions

1. Preheat your grill or grill pan to medium-high heat, aiming for 400°F.
2. In a small bowl, mix harissa paste, olive oil, minced garlic, salt, and black pepper to create a marinade.
3. Coat the lamb chops evenly with the marinade, ensuring each piece is well-covered. Let them sit for 10 minutes to absorb the flavors.
4. Place the lamb chops on the grill. Cook for 4 minutes on the first side for a medium-rare finish.
5. Flip the chops and cook for another 3-4 minutes, depending on your preferred doneness.
6. Remove from heat and drizzle with fresh lemon juice. Let rest for 5 minutes to allow juices to redistribute.
7. Garnish with roughly chopped cilantro before serving.

Expect tender, juicy lamb chops with a crispy exterior and a deep, spicy flavor profile from the harissa. Serve atop a bed of couscous or with a side of roasted vegetables for a complete meal.

Roasted Sweet Potatoes with Harissa

Vibrant and versatile, this dish combines the natural sweetness of potatoes with the bold kick of harissa. Perfect for a side or a standalone snack, it’s a simple way to spice up your meal routine.

Ingredients

• 2 large sweet potatoes, peeled and cubed into 1-inch pieces
• 2 tablespoons rich extra virgin olive oil
• 1 tablespoon fiery harissa paste
• 1 teaspoon coarse sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh cilantro, for garnish

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s hot enough for roasting.
2. In a large bowl, toss the sweet potato cubes with olive oil, harissa paste, sea salt, and black pepper until evenly coated. Tip: Use your hands for better coverage.
3. Spread the potatoes in a single layer on a baking sheet. Avoid overcrowding to ensure crispiness.
4. Roast for 25-30 minutes, flipping halfway through, until the edges are caramelized and the centers are tender. Tip: Check at 20 minutes to prevent burning.
5. Remove from the oven and let cool for 5 minutes. This allows the flavors to meld.
6. Garnish with fresh cilantro before serving. Tip: Add a dollop of yogurt to balance the heat.

The roasted sweet potatoes offer a creamy interior with a slightly charred exterior, while the harissa provides a smoky depth. Serve atop a bed of greens for a hearty salad or alongside grilled meats for a contrasting flavor profile.

Harissa and Honey Glazed Salmon

Vibrant flavors meet in this Harissa and Honey Glazed Salmon, a dish that balances spicy and sweet with effortless elegance.

Ingredients

• 1.5 lbs fresh, skin-on salmon fillet
• 2 tbsp rich extra virgin olive oil
• 2 tbsp fiery harissa paste
• 3 tbsp golden, runny honey
• 1 tsp finely ground sea salt
• 1/2 tsp freshly cracked black pepper
• 1 lemon, thinly sliced for garnish

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Pat the salmon fillet dry with paper towels to ensure a crisp skin.
3. In a small bowl, whisk together olive oil, harissa paste, honey, sea salt, and black pepper until smooth.
4. Place salmon on the prepared baking sheet, skin side down. Generously brush the glaze over the top and sides.
5. Bake for 12-15 minutes, until the salmon flakes easily with a fork and the glaze is caramelized.
6. Garnish with lemon slices before serving.

Allow the salmon to rest for 5 minutes after baking for juicier results. For an extra kick, add a pinch of cayenne pepper to the glaze. Serve atop a bed of quinoa or with roasted vegetables for a complete meal.

A perfectly cooked Harissa and Honey Glazed Salmon boasts a sticky, charred exterior with a moist, flaky interior. The bold harissa and sweet honey create a symphony of flavors that’s irresistible. Try serving it with a drizzle of tahini sauce for an extra layer of richness.

Quinoa Salad with Harissa Dressing

Delight in a vibrant quinoa salad that’s as nutritious as it is flavorful, perfect for a quick lunch or a hearty side.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/4 cup rich extra virgin olive oil
• 2 tbsp harissa paste, spicy and aromatic
• 1 tbsp fresh lemon juice, bright and tangy
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1 cup cherry tomatoes, halved and juicy
• 1/2 cucumber, diced crisp
• 1/4 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
3. Remove from heat and let stand covered for 5 minutes. Fluff with a fork to separate grains.
4. In a small bowl, whisk together olive oil, harissa paste, lemon juice, salt, and pepper until emulsified.
5. Transfer cooked quinoa to a large bowl. Add tomatoes, cucumber, red onion, and parsley.
6. Pour dressing over salad and toss gently to combine all ingredients evenly.
7. Let salad sit for 10 minutes before serving to allow flavors to meld.

Offer this salad with a sprinkle of feta for creaminess or alongside grilled chicken for added protein. The harissa dressing brings a warm, spicy kick that contrasts beautifully with the fresh, crisp vegetables.

Harissa Spiced Beef Kebabs

Fire up your grill for these Harissa Spiced Beef Kebabs, a bold and smoky dish that’s perfect for summer nights.

Ingredients

• 1.5 lbs ground beef, 80% lean for juiciness
• 2 tbsp harissa paste, spicy and aromatic
• 1 tbsp ground cumin, freshly toasted
• 1 tsp smoked paprika, for depth
• 1/2 cup finely chopped red onion, crisp and vibrant
• 2 cloves garlic, minced to a paste
• 1/4 cup chopped fresh parsley, bright and herbaceous
• 1 tsp kosher salt, for seasoning
• 1/2 tsp finely ground black pepper, for a slight kick
• 2 tbsp extra virgin olive oil, rich and fruity

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. In a large bowl, combine ground beef, harissa paste, cumin, smoked paprika, red onion, garlic, parsley, salt, and black pepper. Mix until just combined; overmixing can toughen the kebabs.
3. Divide the mixture into 8 equal portions. Shape each portion around a skewer, forming a log shape about 1 inch thick.
4. Brush the kebabs lightly with extra virgin olive oil to prevent sticking and promote browning.
5. Grill kebabs for 4-5 minutes per side, or until deeply charred and cooked through to an internal temperature of 160°F.
6. Let kebabs rest for 3 minutes off the grill to allow juices to redistribute.

Now these kebabs boast a crispy exterior with a tender, flavorful interior. Serve them atop a bed of fluffy couscous or wrapped in warm flatbreads with a dollop of cool yogurt sauce.

Creamy Harissa Hummus

Whisk together creamy tahini, zesty lemon juice, and minced garlic for a base that’s both bold and smooth. This hummus gets its kick from fiery harissa paste, balanced by rich extra virgin olive oil.

Ingredients

• 1 cup creamy tahini
• 1/4 cup zesty lemon juice
• 2 cloves minced garlic
• 2 tbsp fiery harissa paste
• 1/4 cup rich extra virgin olive oil
• 1 tsp finely ground sea salt
• 1/2 tsp freshly ground cumin
• 1 can (15 oz) drained chickpeas, reserve liquid

Instructions

1. In a food processor, blend tahini and lemon juice for 1 minute until smooth.
2. Add minced garlic, harissa paste, olive oil, sea salt, and cumin. Process for 30 seconds.
3. Gradually add chickpeas, processing until fully incorporated. Tip: For extra creaminess, add reserved chickpea liquid 1 tbsp at a time.
4. Scrape down sides with a spatula. Process for another minute until ultra-smooth. Tip: Taste and adjust salt or harissa for preference.
5. Transfer to a bowl. Drizzle with olive oil and a sprinkle of cumin before serving. Tip: Let sit for 10 minutes to enhance flavors.

Dive into this hummus with its velvety texture and a heat that builds. Perfect as a bold spread or paired with crisp veggies for a fiery snack.

Harissa Roasted Cauliflower

Unlock the bold flavors of North Africa with this simple yet transformative dish. Harissa Roasted Cauliflower turns a humble vegetable into a spicy, caramelized masterpiece.

Ingredients

• 1 large head of cauliflower, cut into florets
• 2 tbsp rich extra virgin olive oil
• 2 tbsp fiery harissa paste
• 1 tsp finely ground sea salt
• 1/2 tsp freshly cracked black pepper
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh cilantro

Instructions

1. Preheat your oven to 425°F (220°C) to ensure a hot start for roasting.
2. In a large bowl, toss cauliflower florets with olive oil, harissa paste, sea salt, and black pepper until evenly coated. Tip: For deeper flavor, let the coated cauliflower sit for 10 minutes before roasting.
3. Spread the cauliflower in a single layer on a baking sheet. Avoid overcrowding to ensure each piece roasts, not steams.
4. Roast for 25-30 minutes, flipping halfway through, until edges are crispy and centers are tender. Tip: Watch for a deep golden color as your cue for doneness.
5. Remove from oven and immediately drizzle with fresh lemon juice. Tip: The acid brightens the dish, balancing the heat.
6. Garnish with chopped fresh cilantro before serving.

Vibrant and versatile, this dish offers a smoky heat that mellows into sweetness. Serve atop a bed of creamy hummus or alongside grilled meats for a complete meal.

Spicy Harissa Shrimp Skewers

Outrageously flavorful and easy to make, these skewers bring the heat with minimal effort. Perfect for a quick weeknight dinner or a weekend BBQ.

Ingredients

• 1 lb large, fresh shrimp, peeled and deveined
• 2 tbsp vibrant harissa paste
• 1 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp coarse sea salt
• 1 lemon, juiced and zested
• 2 cloves garlic, minced
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a large bowl, combine the shrimp, harissa paste, olive oil, black pepper, sea salt, lemon juice, zest, and minced garlic. Toss until the shrimp are evenly coated.
3. Thread the shrimp onto the soaked skewers, about 4-5 shrimp per skewer.
4. Place the skewers on the grill. Cook for 2-3 minutes per side, until the shrimp are pink and slightly charred.
5. Remove from the grill and let rest for 2 minutes before serving.

Zesty and bold, these skewers offer a smoky, spicy kick balanced by the freshness of lemon. Serve over a bed of fluffy couscous or with a crisp green salad for a complete meal.

Harissa and Tomato Braised Eggs

Tantalize your taste buds with this fiery and comforting dish, perfect for a lazy weekend brunch or a quick weeknight dinner. Harissa and Tomato Braised Eggs combine the smoky heat of harissa with the sweetness of tomatoes, all brought together with creamy, perfectly cooked eggs.

Ingredients

– 2 tbsp rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tbsp smoked paprika
– 2 tbsp harissa paste, adjust for heat preference
– 1 can (28 oz) crushed tomatoes, preferably San Marzano
– 4 farm-fresh eggs
– Salt and finely ground black pepper to taste
– Fresh cilantro, chopped for garnish
– Crusty bread, for serving

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add diced onion, cooking until translucent, about 5 minutes.
3. Stir in minced garlic and smoked paprika, cooking for 1 minute until fragrant.
4. Mix in harissa paste and crushed tomatoes, bringing to a simmer. Tip: For a smoother sauce, blend the tomatoes before adding.
5. Reduce heat to low, simmering the sauce for 10 minutes to meld flavors. Tip: Cover partially to prevent splatters.
6. Crack eggs into the sauce, spacing them evenly. Cover and cook for 5-7 minutes for runny yolks, or longer for set yolks. Tip: Use a spoon to baste the eggs with sauce for even cooking.
7. Season with salt and pepper, garnish with cilantro, and serve immediately with crusty bread.
Yolk-rich eggs swim in a smoky, spicy tomato sauce, offering a delightful contrast of textures. Serve straight from the skillet for a rustic presentation, or pair with a crisp salad to balance the heat.

Moroccan Harissa Lentil Stew

Craving a hearty, spice-infused dish that’s both nutritious and easy to make? This Moroccan Harissa Lentil Stew packs a punch with bold flavors and a comforting texture.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp harissa paste, spicy and aromatic
• 1 tsp ground cumin, freshly toasted
• 1 tsp smoked paprika, for depth
• 4 cups vegetable broth, low-sodium and flavorful
• 1 can (14.5 oz) diced tomatoes, fire-roasted for sweetness
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1/2 cup fresh cilantro, roughly chopped for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in garlic, harissa, cumin, and smoked paprika. Cook for 1 minute until fragrant.
4. Add lentils, broth, tomatoes, salt, and pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender.
6. Tip: For a thicker stew, remove the lid during the last 10 minutes of cooking.
7. Tip: Taste and adjust seasoning with more harissa for heat or salt for balance.
8. Tip: Let the stew sit for 5 minutes off the heat to allow flavors to meld.
9. Garnish with fresh cilantro before serving.

Delightfully hearty with a velvety texture, this stew’s smoky and spicy notes shine. Serve over couscous or with crusty bread to soak up every last drop.

Harissa Spiced Pumpkin Soup

Rich in flavor and easy to make, this Harissa Spiced Pumpkin Soup is a fall favorite that brings warmth to any table.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp harissa paste
• 4 cups roasted pumpkin, pureed
• 4 cups vegetable broth
• 1 cup coconut milk, full-fat
• 1 tsp sea salt
• 1/2 tsp finely ground black pepper
• 1/2 tsp ground cumin

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add chopped onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and harissa paste, cooking for 1 minute until fragrant.
4. Tip: Toasting the harissa paste enhances its flavor.
5. Add pumpkin puree, vegetable broth, coconut milk, salt, pepper, and cumin to the pot.
6. Bring the mixture to a boil, then reduce heat to simmer for 20 minutes.
7. Tip: Simmering allows the flavors to meld beautifully.
8. Use an immersion blender to puree the soup until smooth.
9. Tip: For a smoother texture, strain the soup through a fine-mesh sieve.
10. Adjust seasoning if necessary and serve hot.

Just the right balance of spicy and sweet, this soup boasts a velvety texture that pairs wonderfully with crusty bread or a dollop of yogurt.

Grilled Halloumi with Harissa

Bold flavors and simple techniques make this dish a standout. Grilled Halloumi with Harissa combines creamy, salty cheese with spicy, smoky pepper paste for a quick, satisfying meal.

Ingredients

• 8 oz halloumi cheese, sliced into 1/2-inch thick pieces
• 2 tbsp rich extra virgin olive oil
• 1 tbsp harissa paste, spicy and smoky
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt, flaky

Instructions

1. Preheat grill to medium-high heat, about 400°F.
2. Brush both sides of halloumi slices lightly with olive oil to prevent sticking.
3. Place halloumi on the grill. Cook for 2-3 minutes per side until golden grill marks appear. Tip: Don’t move the cheese too soon; it needs time to release from the grill.
4. While halloumi cooks, mix remaining olive oil with harissa paste in a small bowl.
5. Flip halloumi carefully. Cook another 2-3 minutes until the other side is golden.
6. Remove halloumi from grill. Immediately drizzle with harissa mixture. Tip: The heat from the cheese will help the harissa infuse its flavors.
7. Sprinkle with black pepper and sea salt before serving. Tip: Add a squeeze of lemon for brightness if desired.

The halloumi is irresistibly crispy outside, tender inside, with a kick from the harissa. Serve atop a crisp salad or with warm pita for a complete meal.

Harissa and Avocado Toast

Savor the bold flavors of this Harissa and Avocado Toast, a perfect blend of spicy and creamy for any meal. Simple to make, it’s a vibrant dish that packs a punch.

Ingredients

• 2 slices of artisanal sourdough bread
• 1 ripe avocado, creamy and slightly firm
• 1 tbsp of harissa paste, smoky and spicy
• 1 tbsp of rich extra virgin olive oil
• 1/2 tsp of sea salt, finely ground
• 1/4 tsp of freshly cracked black pepper
• 1/4 cup of crumbled feta cheese, tangy and soft
• 1 tbsp of fresh cilantro leaves, chopped

Instructions

1. Preheat your oven to 375°F to toast the bread for a crisp base.
2. While the oven heats, mash the avocado in a bowl until smooth but slightly chunky.
3. Brush both sides of the sourdough slices with extra virgin olive oil for a golden finish.
4. Toast the bread in the oven for 5-7 minutes until edges are crisp and center is firm.
5. Spread the mashed avocado evenly on the toasted bread slices.
6. Drizzle harissa paste over the avocado, adjusting the amount for desired heat.
7. Sprinkle sea salt and black pepper over the top to enhance flavors.
8. Garnish with crumbled feta cheese and chopped cilantro for a fresh contrast.

Might this toast surprise you with its creamy texture against the crispy bread. The harissa adds a warm depth, while the feta brings a salty tang. Try it with a poached egg on top for an extra layer of richness.

Spicy Harissa Meatballs

Spicy Harissa Meatballs pack a punch with bold flavors and a kick of heat. Serve them as a standout appetizer or a hearty main over couscous.

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 2 tbsp harissa paste (fiery and aromatic)
• 1/4 cup breadcrumbs (golden and crisp)
• 1 large egg (farm-fresh, beaten)
• 2 cloves garlic (minced, pungent)
• 1 tsp cumin (warm and earthy)
• 1/2 tsp salt (fine sea salt)
• 2 tbsp olive oil (rich extra virgin)
• 1/4 cup fresh parsley (chopped, vibrant)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine ground beef, harissa paste, breadcrumbs, egg, garlic, cumin, and salt. Mix until just combined—overmixing leads to tough meatballs.
3. Shape mixture into 1-inch balls. Place on the prepared baking sheet, spacing evenly.
4. Drizzle meatballs with olive oil. Bake for 20 minutes, or until browned and cooked through.
5. Garnish with fresh parsley before serving. Tip: For extra crispiness, broil for the last 2 minutes.

Juicy and flavorful, these meatballs boast a crispy exterior with a tender, spicy center. Pair with a cooling yogurt dip to balance the heat.

Harissa Roasted Chicken Thighs

Fire up your oven for a dish that packs a punch with minimal fuss. Harissa Roasted Chicken Thighs deliver bold flavors and juicy tenderness, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs
• 2 tbsp vibrant red harissa paste
• 1 tbsp rich extra virgin olive oil
• 1 tsp finely ground sea salt
• 1/2 tsp freshly cracked black pepper
• 1 lemon, thinly sliced
• 3 cloves garlic, smashed
• 1 tsp smoked paprika

Instructions

1. Preheat your oven to 425°F. Position the rack in the middle for even heat distribution.
2. Pat the chicken thighs dry with paper towels to ensure crispy skin.
3. In a bowl, mix harissa paste, olive oil, salt, pepper, and smoked paprika until smooth.
4. Rub the harissa mixture all over the chicken thighs, including under the skin for maximum flavor.
5. Arrange the chicken thighs in a single layer in a roasting pan. Scatter lemon slices and smashed garlic around them.
6. Roast for 35-40 minutes, until the skin is crispy and the internal temperature reaches 165°F.
7. Let the chicken rest for 5 minutes before serving to retain juices.

Zesty lemon and smoky paprika elevate the harissa’s heat, creating a dish with layers of flavor. Serve atop a bed of couscous or with roasted vegetables to soak up the spicy juices.

Harissa and Coconut Milk Curry

Vibrant and bold, this Harissa and Coconut Milk Curry brings warmth to any table with its rich flavors and creamy texture.

Ingredients

• 2 tbsp fragrant harissa paste
• 1 can (13.5 oz) creamy coconut milk
• 1 lb tender chicken thighs, cubed
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tbsp golden turmeric powder
• 1 tsp smoky cumin
• 2 tbsp rich extra virgin olive oil
• 1 cup fresh cilantro, chopped
• 1 lime, juiced

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add diced onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Add chicken thighs, brown on all sides, approximately 5 minutes.
5. Mix in harissa paste, turmeric, and cumin, coating the chicken evenly.
6. Pour in coconut milk, bring to a gentle simmer.
7. Reduce heat to low, cover, and let cook for 20 minutes, stirring occasionally.
8. Remove from heat, stir in lime juice and half the cilantro.
9. Garnish with remaining cilantro before serving.

Zesty lime and fresh cilantro brighten the deep, spicy notes of the curry. Serve over fluffy jasmine rice or with warm naan for soaking up the creamy sauce.

Harissa Spiced Roasted Nuts

Delight your taste buds with these Harissa Spiced Roasted Nuts, a perfect blend of heat and crunch. Ideal for snacking or gifting, they’re effortlessly addictive.

Ingredients

• 2 cups raw mixed nuts (almonds, cashews, walnuts)
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1 tbsp pure maple syrup
• 1 tbsp extra virgin olive oil
• 1 tbsp harissa paste (spicy or mild, based on preference)

Instructions

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine nuts with olive oil and maple syrup. Toss until evenly coated.
3. Add smoked paprika, cumin, garlic powder, sea salt, and harissa paste to the bowl. Mix well to ensure all nuts are seasoned.
4. Spread the nuts in a single layer on the prepared baking sheet. Tip: Avoid overcrowding to ensure even roasting.
5. Roast for 15 minutes, then stir the nuts. Tip: Stirring halfway prevents burning and promotes even color.
6. Continue roasting for another 10-15 minutes until nuts are golden and fragrant. Tip: Watch closely in the last 5 minutes to avoid over-browning.
7. Remove from oven and let cool completely on the baking sheet. They’ll crisp up as they cool.

Rich in flavor with a smoky, spicy kick, these nuts offer a satisfying crunch. Serve them in a decorative bowl at your next gathering or pack them as a gourmet snack on the go.

Harissa and Lemon Roasted Broccoli

Ditch the bland broccoli routine with this zesty, spicy twist that’s as easy as it is flavorful.

Ingredients

• 1 lb fresh broccoli florets, crisp and vibrant
• 2 tbsp rich extra virgin olive oil
• 1 tbsp harissa paste, smoky and spicy
• 1 tbsp fresh lemon juice, bright and tangy
• 1/2 tsp sea salt, coarse and flaky
• 1/4 tsp finely ground black pepper

Instructions

1. Preheat your oven to 425°F (220°C) to ensure a perfectly crispy roast.
2. In a large bowl, whisk together the olive oil, harissa paste, lemon juice, salt, and black pepper until smooth.
3. Add the broccoli florets to the bowl. Toss until each piece is evenly coated with the harissa mixture.
4. Spread the broccoli in a single layer on a baking sheet. Avoid overcrowding to ensure even roasting.
5. Roast in the preheated oven for 20 minutes, or until the edges are crispy and slightly charred.
6. Halfway through roasting, flip the broccoli for uniform crispiness.

Just out of the oven, the broccoli boasts a smoky depth from the harissa, balanced by the lemon’s acidity. Serve it atop creamy hummus or alongside grilled chicken for a complete meal.

Conclusion

Absolutely bursting with flavor, our roundup of 22 Spicy Harissa Recipes is your ticket to a culinary adventure. Whether you’re a seasoned chef or a curious newbie, there’s something here to spice up your meals. Don’t forget to try these recipes, share your favorites in the comments, and pin the ones you love on Pinterest. Happy cooking!

Bella Bacinos