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. Print
A hearty and filling dinner, this harissa chickpea bowl is to the dinner table in 30 minutes with little hands-on cooking time.
- 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)
- Preheat oven to 400˚ F.
- 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.
- Remove from oven and stir in minced cilantro. Taste and add salt as needed. Serve over quinoa and sprinkle with fresh cilantro.
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.
- Calories: 675
- Sugar: 17
- Sodium: 1619.3
- Fat: 12.8
- Carbohydrates: 111.8
- Protein: 31.8
- Cholesterol: 11.9
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.
As mentioned above, I usually use my mild homemade harissa recipe but there are plenty of traditional, heat-filled recipes and products on the market. As such, I recommend mixing a little of the harissa into the yogurt and tasting. This way, you can get a sense for the heat level before committing to over-spicing your dish. Once you’re done making this recipe and have leftover harissa, a few more good harissa recipes include:
Harissa Roasted Carrot Toast
Roasted Potatoes with Harissa
Sweet Corn Soup with Harissa