Recipe · Mediterranean

Harissa chickpea bowl

A warm, smoky chickpea bowl with roasted peppers, herbed yogurt, and fluffy couscous. Ready in half an hour and easy to scale for the whole household.

Ingredients

For 4 servings. Scale it to your household inside Feastide.

• 2 cans chickpeas, drained and rinsed
• 2 red bell peppers, sliced
• 2 tbsp harissa paste
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 cup couscous
• 1 cup plain yogurt
• 1 small bunch parsley, chopped
• 1 lemon, juiced
• Salt and pepper to taste

Method

1. Heat the oven to 220C (425F). Toss the chickpeas and peppers with harissa, 2 tablespoons of olive oil, cumin, salt, and pepper.
2. Spread on a tray and roast for 20 minutes, until the peppers soften and the chickpeas crisp at the edges.
3. While it roasts, pour boiling water over the couscous to just cover, add a pinch of salt, cover, and leave for 5 minutes. Fluff with a fork.
4. Stir the lemon juice, most of the parsley, and the remaining olive oil through the yogurt.
5. Pile couscous into bowls, top with the roasted chickpeas and peppers, spoon over the herbed yogurt, and finish with the last of the parsley.

Nutrition, per serving

Notes

Swap couscous for quinoa to make it gluten-free, or add a handful of spinach to the tray for the last 3 minutes.