Harissa Roasted Chickpea and Vegetable Tacos

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 red onion, chopped
• 3 tablespoons olive oil
• 2 teaspoons harissa paste
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 8 small tortillas
• Fresh cilantro for garnish
• Juice of 1 lime
• Optional: crumbled feta cheese

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss chickpeas, bell pepper, zucchini, and red onion with olive oil, harissa paste, smoked paprika, salt, and pepper.
3. 3 Spread the mixture on a baking sheet and roast for 20-25 minutes until tender and lightly browned.
4. 4 Warm the tortillas in a skillet or microwave.
5. 5 Squeeze lime juice over the roasted vegetables.
6. 6 Fill each tortilla with the roasted mixture, garnish with cilantro and feta if desired.
7. 7 Serve immediately.

Equipment

• Baking sheet
• Skillet or microwave

Variations

• Add black beans for extra protein.
• Swap zucchini for sweet potato for a heartier version.

Substitutions

• If harissa is unavailable, use a mix of chili powder and smoked paprika.
• Use corn tortillas for a gluten-free option.

Pairings

• Pairs well with a fresh mango salsa or a simple green salad.

Nutrition

Tips

• Adjust the amount of harissa paste to control the spice level.
• For extra crispiness, pat chickpeas dry before tossing with oil and spices.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Serve with a side of avocado slices or a cooling cucumber yogurt sauce.

FAQ