• Aimee.Dillon

Harrisa Chickpea Bowl with Potatoes, Lemon Tahini & Greens


With more and more people increasingly become aware of there healthy and well-being, eating meatless meals a few times a week seams to be on the new norm. This harrisa chickpea bowl with potatoes, lemon tahini and greens, makes a great lunch option either to pre-make and take to work or on the weekends with friends.


SERVES: 3 hearty portions or 4 smaller ones

NOTES: If you don’t have a spice grinder, use the same amount of ground cumin, coriander, caraway seed, and chili flakes. If you can’t find it in ground form, whole caraway seed is fine too. -I know that plenty of people are kinda “meh” on caraway, feel free to leave it out! -The amount of chili here gives the chickpea mix a good amount of heat. If you’re sensitive to spice, I’d cut it back to half a teaspoon. -I like to make the tahini sauce first, so that I have it out of the way, and also the flavours get to marry a bit. You could fix it up while the potatoes roast if you prefer.

LEMON TAHINI: ¼ cup tahini ¼ cup filtered water ½ teaspoon lemon zest 1 tablespoon + 1 teaspoon lemon juice 1 clove of garlic, finely minced (or grated with a Microplane) 1 teaspoon olive oil sea salt and ground black pepper, to taste

POTATOES: 1 ½ lbs new potatoes, scrubbed 1 tablespoon heat-tolerant oil, such as avocado 1 teaspoon za’atar

HARISSA CHICKPEAS: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon chili flakes 1 tablespoon heat-tolerant oil, such as avocado 1 shallot, fine dice (about ⅓ cup diced shallot) 1 clove of garlic, finely minced 1 ½ cups cooked chickpeas (or 1 15-ounce can, drained) 1 cup crushed canned tomatoes (I like fire-roasted here) ¼ cup filtered water (+ extra if necessary)

TO SERVE: 4 big handfuls of chopped mixed greens olive oil fresh lemon juice extra za’atar ⅓ cup chopped flat leaf parsley

Make the lemon-y tahini. In a medium bowl, whisk together the tahini, water, lemon zest, lemon juice, garlic, olive oil, salt, and pepper. Once combined and seasoned to your liking, set aside.

Preheat the oven to 400 degrees F. Cut the potatoes into 1-inch thick wedges or cubes and transfer them to a large baking sheet. Toss them with the oil, za’atar, salt, and pepper. Place potatoes in the oven and roast for about 40 minutes, or until tender and golden brown, flipping them once at the halfway point.

Make the harissa chickpeas. In a deep skillet over medium heat, toast the cumin, coriander, caraway, and chili flakes until fragrant, about 1 minute. Transfer spiced to a spice grinder or mortar and pestle. Grind spices to a rough powder and set aside.

Place the skillet back on the heat and pour the oil in. Add the shallot to the skillet and saute until translucent and soft, about 3 minutes. Add the garlic and ground spice mixture and stir until fragrant, about 30 seconds. Add the chickpeas to skillet and stir to coat the chickpeas. Add the crushed tomatoes and water to the chickpeas and stir to combine. Season harissa chickpeas with salt and pepper. Bring the harissa chickpeas to a boil. Lower heat to a simmer and let chickpeas cook for 10 minutes, adding more water if necessary. You want the chickpeas to be saucy, but not fluid like a soup.

While chickpeas are simmering, toss the greens with olive oil, lemon juice, pinches of za’atar, sale, and pepper.

To serve, divide warm potatoes among plates. Top with harissa chickpeas, tahini sauce, piles of dressed greens, and chopped parsley.

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