Harissa Roasted Chickpea and Veggie Bowls

• 1 15-ounce can chickpeas, drained and rinsed
• 1 medium red bell pepper, chopped
• 1 medium zucchini, chopped
• 1 small red onion, cut into wedges
• 3 tablespoons olive oil
• 2 tablespoons harissa paste
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 4 cups baby spinach or kale
• Juice of 1 lemon
• Optional: crumbled feta cheese and fresh parsley for garnish

Steps

1. 1 Preheat oven to 400°F (200°C).
2. 2 In a large bowl, toss chickpeas, red bell pepper, zucchini, and red onion with olive oil, harissa paste, smoked paprika, salt, and pepper until evenly coated.
3. 3 Spread the mixture on a baking sheet in a single layer.
4. 4 Roast for 20-25 minutes, stirring once halfway through, until vegetables are tender and chickpeas are crispy.
5. 5 Divide spinach or kale among four serving bowls.
6. 6 Top each bowl with the roasted chickpea and veggie mixture.
7. 7 Drizzle with lemon juice before serving.
8. 8 Garnish with feta cheese and parsley if desired.

Equipment

• Baking sheet
• Large mixing bowl
• Oven

Variations

• Add cooked quinoa or brown rice for a heartier meal.
• Substitute sweet potatoes or cauliflower for different textures and flavors.

Substitutions

• Use tahini instead of olive oil for a nuttier flavor.
• Substitute kale with arugula for a peppery kick.

Pairings

• Pairs well with a refreshing cucumber salad.
• A side of hummus complements the flavors beautifully.

Nutrition

Tips

• For extra spice, add more harissa paste to taste.
• If you prefer milder flavors, use half the amount of harissa paste.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until warm.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a side of pita bread for scooping.
• Pair with a simple cucumber yogurt sauce for added creaminess.

FAQ