Harissa Roasted Chickpea Bowl | @naturallyella

Some of my favorite meals are ones that I can throw together in five minutes, toss in the oven, and forget about right until it’s ready. This roasted chickpea dish has a yogurt sauce keeping them a bit softer but also infusing them with a bit of flavor. Also in this recipe, I use a mild homemade harissa sauce that has a nice flavor but doesn’t come with the heat of some of the other harissa pastes. I recommend starting with a smaller amount if you’re unsure about the heat of the harissa. Then add more in after the cooking process if needed.

4 reviews

Harissa Roasted Chickpea Bowl

Prep Time 5 mins Cook Time 25 mins Serves 2 servings

A hearty and filling dinner, this harissa chickpea bowl is to the dinner table in 30 minutes with little hands-on cooking time. 

Ingredients

  • 2 large bell peppers or 5 to 6 small sweet peppers
  • 1/2 medium red onion
  • 2 cups cooked chickpeas (or 1 can chickpeas drained and rinsed)
  • 3/4 cup plain whole milk yogurt
  • 2 to 3 tablespoons harissa see note
  • Salt to taste
  • 1/4 cup minced cilantro
  • 2 cups cooked quinoa for serving

Directions

  1. Preheat oven to 400˚ F.
  2. Slice peppers and onions into thin strips and place in a roasting pan. Add the chickpeas along with the yogurt and harissa. Stir until everything is well combined and coated. Roast for 20 to 25 minutes until the peppers are tender.
  3. Remove from oven and stir in minced cilantro. Taste and add salt as needed. Serve over quinoa and sprinkle with fresh cilantro.

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Recipe Notes

Recipe Notes

Tips & Tricks: I make a semi-mild harissa sauce but also occasionally buy harissa in a jar. Both of these work well for the quantity in this recipe. However, some harissa paste can be spicy and you may only need 2 to 3 teaspoons. Taste test your harissa first to find out how spicy it is and go from there!

Stock up: get the pantry ingredients you will need: Chickpeas, Harissa, Quinoa

Nutrition: See the information.

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Roasted Chickpea

variations

One of the best parts of these easy meals is that they serve as a great base for building and adding. I’ve been loving sweet peppers this summer but that doesn’t mean you shouldn’t add more vegetables. Or, if you don’t want to cook grains, a couple suggestions below will help keep this roasted chickpea bowl a full meal!

Vegetables: Add more vegetables to the roasting mixture! Carrots, zucchini, or squash are just a few ideas.

Greens: Save leftover chickpea mixture and toss with greens the next day for an easy lunch. I like to pair it with a simple lemon vinaigrette.

Potato: I’ve always been a fan of smothering potatoes with chickpeas (as evident by this buffalo smothered potato or this bbq loaded potato). Cook the chickpeas as above but instead of using quinoa, bake a potato or sweet potato. Then cut open potato and fill with this chickpea mixture and extra yogurt.

Harissa Yogurt Roasted Chickpea Bowl