Harissa chickpeas with sticky leeks and fluffy harissa hummus with Za’atar

I absolutely love this recipe. The gorgeous richly spiced tomato harissa sauce with chunky chickpeas and the best bit – gooey caramelised leeks stirred in at the end. 

You’ve probably seen that I’m a huge fan of a warm dish served on a bed of creamy hummus or mash and this is one of the best.

I’ve added extra harissa and smoked paprika to the hummus to add extra spice and to intensify the flavour..sprinkle generous amounts on Za’atar over the hummus at then. Amazing.

This dish would be perfect for sharing at a festive party and with chunks for fresh bread,
Enjoy xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2-4 servings
  15 minutes preparation time
  30 minutes cook time


For the leeks;

  • 3 leeks sliced into rings
  • 2 tbsp olive oil 

For the chickpeas;

  • 2 tbsp extra virgin olive oil
  • 1 red onion, sliced
  • 3 cloves garlic
  • 1 tsp cumin seeds
  • 2 tsp smoked paprika
  • 1 400g can chopped tomatoes 
  • 2 tbsp sundried tomato puree
  • 2 tbsp rose harissa
  • 400g can chickpeas , rinsed and drained
  • 1 tsp sea salt
  • Black pepper
  • 3 tbsp dill & mint chopped

Harissa hummus;

  • 1 can chickpeas drained 
  • 1 clove garlic
  • 2 tbsp extra virgin olive oil 
  • 1 tsp cumin seeds
  • 1 tsp smoked paprika 
  • 1 tsp rose harissa
  • Juice 1/2 lemon 
  • 1/2 sea salt 
  • 2 tbsp tahini 

To top the hummus; 

  • Extra virgin olive oil
  • 1 tbsp Za’atar

To serve; 

  • Runny tahini
  • Fresh herbs


To cook the leeks;

  1. Add the oil to a large pan (with a lid) on a low to medium heat then add in the leeks and salt. Fry for 15-20 minutes until soft and caramelising.

For the chickpeas; 

  1. Add the onion and oil to a pan. Fry for 8-10 minutes until soft.
  2. Now add the spices and garlic and stir to combine, fry for a minute or so.
  3. Add the rose harissa and tin tomatoes. Simmer un-covered for 30 minutes.
  4. Finally add in the chickpeas, caramelised leeks, salt, pepper and chopped dill and mint.
  5. Stir to combine and simmer for a minute or so.

To make the hummus; 

  1. Add all the ingredients to a food processor and blitz until very smooth and creamy.
  2. Before serving drizzle with olive oil and sprinkle with za’atar

To serve;

  1. Serve the chickpeas on a bed of the hummus.
  2. Drizzle with runny tahini and fresh herbs

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  1. Michelle newton on February 21, 2022 at 7:11 pm

    This looks beautiful. Can this be frozen? I’m only cooking for one but love to bulk cook if possible! x

    • Niki on August 4, 2022 at 7:09 pm

      Yes i think so! xx

  2. Nikola Jenkins on January 24, 2022 at 5:14 pm

    OMG.. Absolutely delish and hubby loved it also, incredible flavour.. You also set out your recipe instructions perfectly. Only found you due to a recipe of yours in my Riverford Veg box. Thank you 👍

    • Niki on August 4, 2022 at 7:30 am

      Aww great and love Riverford!
      So happy you liked it!
      Love, Niki xxx

  3. Nicola on December 17, 2021 at 4:06 am

    Yet another amazing meal from Nikki! This one is different from the others I’ve tired which is so nice to try something so different. I make a couple of your recipes a week and will continue to.

    • Niki on December 17, 2021 at 10:24 pm

      So happy to hear you like this and you cook my recipes so often!

      Much love, Niki xxx

  4. marian keyland on December 13, 2021 at 10:42 pm

    how much water do you add to the tomato mixture before simmering 30 minutes

    • Niki on December 15, 2021 at 9:33 am

      Hi Marian
      No additional water on this one. The tin tomatoes add the liquid.
      Love, Niki xxx

    • Daphne on December 17, 2021 at 1:54 pm

      I was wondering the same thing! In step 3 of the instructions for the chickpeas you mention water but not in the ingredients. (I used fresh tomatoes and also didn’t add water. It turned out wonderful.)

      • Niki on December 19, 2021 at 11:45 am

        Hi Daphne
        Sorry about that . I have removed the water from the instructions.
        Niki x

  5. Daphne on December 13, 2021 at 7:47 pm

    Oh my God, I made this tonight and it was A-MA-ZING! I made the chickpeas and the leek and served it with couscous instead of the hummus and I sprinkled it with Za’atar. I have never made anything this good! It was a continuous mouth-gasm with all these different flavors, so perfectly balanced, so new to me in this divine combination.

    This is the first of your recipes I have made and i will definitely be coming back for more. I am seriously impressed and immensely satisfied after this gorgeous meal. 🤩🤩🤩

    • Niki on December 15, 2021 at 9:32 am

      Hi Daphne
      AMAZING! so so happy to hear…
      Much love, Niki xxxx

      • Hazel Armstrong on January 5, 2022 at 7:59 pm

        Just made this dish, what a winner – an absolute taste explosion. Meat eater husband loved it!

        • Niki on August 4, 2022 at 6:29 pm

          Very happy you liked!
          Much love, Niki xxx

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