Spicy Harissa Roasted Chickpea Bowl (Printable)

Vibrant Middle Eastern bowl with spicy roasted chickpeas, vegetables, and cooling mint yogurt

# What You’ll Need:

→ Harissa Roasted Chickpeas

01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 2 tbsp olive oil
03 - 2 tbsp harissa paste
04 - ½ tsp smoked paprika
05 - ½ tsp ground cumin
06 - ½ tsp salt

→ Roasted Vegetables

07 - 2 medium carrots, peeled and sliced
08 - 1 medium red bell pepper, cut into strips
09 - 1 medium zucchini, sliced
10 - 1 small red onion, cut into wedges
11 - 2 tbsp olive oil
12 - ½ tsp ground coriander
13 - ¼ tsp black pepper
14 - ¼ tsp salt

→ Mint Yogurt Sauce

15 - 1 cup Greek yogurt
16 - 2 tbsp fresh mint, finely chopped
17 - 1 tbsp lemon juice
18 - 1 small garlic clove, minced
19 - ¼ tsp salt

→ Serving Components

20 - 4 cups cooked brown rice or quinoa
21 - ½ cup cherry tomatoes, halved
22 - ¼ cup fresh parsley, chopped
23 - Lemon wedges

# How-To Steps:

01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Combine chickpeas, olive oil, harissa paste, smoked paprika, cumin, and salt in a bowl. Toss until evenly coated. Spread chickpeas in a single layer on one prepared baking sheet.
03 - Place carrots, bell pepper, zucchini, and red onion in a separate bowl. Add olive oil, coriander, black pepper, and salt. Toss to coat evenly. Arrange vegetables on the second baking sheet without overcrowding.
04 - Place both baking sheets in the oven. Roast for 25-30 minutes, stirring halfway through cooking time. Chickpeas should be crispy and vegetables tender with golden edges.
05 - Whisk together Greek yogurt, chopped mint, lemon juice, minced garlic, and salt in a small bowl until smooth and well combined. Refrigerate until serving.
06 - Divide cooked rice or quinoa among four bowls. Top with roasted chickpeas, vegetables, and cherry tomatoes. Add a generous dollop of mint yogurt. Garnish with fresh parsley and serve with lemon wedges on the side.

# Expert Advice:

01 -
  • The crispy spicy chickpeas are absolutely addictive and might not make it to the bowl
  • The cool mint yogurt creates the perfect balance to the heat
  • Everything roasts on two sheets so cleanup is practically nonexistent
02 -
  • Dry your chickpeas thoroughly with a clean towel after rinsing because moisture prevents them from getting crispy
  • The vegetables shrink quite a bit while roasting so do not be afraid to pile them high on the baking sheet
  • The sauce thickens in the refrigerator so give it a quick stir and maybe add a teaspoon of water before serving
03 -
  • Let the roasted vegetables cool for about 5 minutes before assembling so they do not make the grains soggy
  • Squeeze fresh lemon over the whole bowl right before eating to wake up all the flavors

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