Harissa Yogurt Roasted Chickpea Bowl

Harissa Roasted Chickpea Bowl

  • Author: Erin Alderson
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Main Course


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)


  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.


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