I’ve been thinking more about the idea of building blocks in cooking. I wrote an entire book on recipes as building blocks but I also love the idea of key recipes for which you can use for several meals. For example, green harissa. This harissa first made an appearance as a topping for grilled cauliflower. Then I used it for this simple salad. Finally, I tossed the harissa with roasted potatoes and chickpeas. This recipe sits in side dish territory but I also pack it for lunch, with a handful of spinach.
The green harissa is riff on the more traditional red harissa using jalapeños and a heavier hand of herbs. I love using it as a topping for grilled/roasted vegetables and tossed with different types of legumes. Green harissa also works well as a condiment for grain bowls, morning eggs, and even savory oatmeal.
Roasted Potatoes and Chickpeas with Green Harissa
Roasted potatoes and chickpeas tossed with a fresh green harissa sauce and tangy feta- a lovely side or lunch recipe.
- 1/2 pound fingerling potatoes
- 1 small shallot sliced
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup cooked chickpeas drained and rinsed if using canned
- 1/3 cup green harissa
- Feta for serving
- Parsley for serving
- Heat oven to 425˚Slice fingering potatoes in half lengthwise. Place in a roasting pan along with the sliced shallot, olive oil, salt, and pepper. Toss until everything is well coated. Roast for 30 minutes minutes, stirring once or twice.
- When potatoes are tender and starting to brown, add the chickpeas and roast for another 10 minutes. Once potatoes are golden and chickpeas are hot, remove from oven and toss with the green harissa. Let cool slightly then top with feta and parsley before serving.
This recipe lends itself well to variations. You could take the recipe from above and use it top top greens, stuff in an omelette, or toss with quinoa. Or you can switch up the harissa and use the more traditional red. A few ideas:
Make a salad: I love this mixture as a warm salad tossed with kale and a lemon vinaigrette. Or let the roasted potatoes cool completely and use with lettuce or spinach.
Eggs: Poach or fry an egg and use the roasted potatoes as a base or side for the eggs in the morning.
Sweet potatoes: swap out the fingerling potatoes with cubed sweet potatoes.
A big reason I’m able to pack these roasted potatoes for lunch is the chickpeas. They provide the power of protein. I always have a batch cooked and ready to go because it takes so few ingredients to make a meal when chickpeas are involved. A few of my favorite minimal ingredient chickpea recipes include: