Roasted Potatoes and Chickpeas with Green Harissa

Roasted Potatoes and Chickpeas with Green Harissa

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Category: Side Dish


Roasted potatoes and chickpeas tossed with a fresh green harissa sauce and tangy feta- a lovely side or lunch recipe.



  • ½ pound fingerling potatoes
  • 1 small shallot (sliced)
  • 1 tablespoon olive oil
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 cup cooked chickpeas (drained and rinsed if using canned)
  • ⅓ cup green harissa
  • Feta (for serving)
  • Parsley (for serving)


  1. 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.
  2. 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.


Tips and Tricks: Cook chickpeas for as long as desired. I like mine a bit on the crisp side so I usually roast for a bit longer.

Stock up: Get the pantry ingredients you will need: potatoes, cilantro/parsley, chickpeas

Nutrition: See the information.


  • Calories: 451
  • Sugar: 8.3
  • Sodium: 661
  • Fat: 23.6
  • Carbohydrates: 53.3
  • Fiber: 11.8
  • Protein: 11.9
  • Cholesterol: 0