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Introduction
Harissa, a fiery North African chili paste, has been making waves in global cuisine for its complex, aromatic heat. Originally from Tunisia, this versatile condiment has found its way into countless modern dishes, adding depth and excitement to everything it touches. In this recipe, we've harnessed harissa's bold flavors to transform humble carrots and chickpeas into a meal that's both nourishing and exciting. This dish is a testament to the power of spices to elevate simple, wholesome ingredients into something extraordinary. Whether you're looking for a meatless Monday option or simply want to add more plant-based meals to your repertoire, these Harissa Roasted Carrot and Chickpea Bowls are sure to become a new favorite in your kitchen.
Ingredients
• 1 pound (450g) carrots, peeled and cut into 1-inch pieces
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 can (15 oz / 425g) chickpeas, drained and rinsed
• 2 tablespoons harissa paste
• 1 cup (185g) dry quinoa or couscous
• 2 cups (470ml) vegetable broth or water
• 1/4 cup (60ml) fresh lemon juice
• 1/4 cup (15g) fresh cilantro leaves, chopped
• 1/4 cup (30g) sliced almonds, toasted
• 2 tablespoons plain Greek yogurt (optional, for serving)
Step 1:
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Step 2:
In a large bowl, toss the carrots with 1 tablespoon olive oil, cumin, coriander, salt, and pepper. Spread them on the prepared baking sheet.
Step 3:
Roast the carrots for 20-25 minutes, stirring halfway through, until tender and lightly caramelized.
Step 4:
While the carrots are roasting, rinse the quinoa in a fine-mesh strainer. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the liquid is absorbed.
Step 5:
In a small skillet, toast the sliced almonds over medium heat for 3-5 minutes, stirring frequently, until golden brown. Set aside.
Step 6:
In a bowl, mix the chickpeas with harissa paste and the remaining 1 tablespoon of olive oil.
Step 7:
When the carrots are done, remove from the oven and toss with the harissa-chickpea mixture. Return to the oven for an additional 5 minutes to warm the chickpeas.
Step 8:
Fluff the cooked quinoa with a fork and stir in the lemon juice and chopped cilantro.
Step 9:
To serve, divide the quinoa among bowls, top with the roasted carrots and chickpeas, and garnish with toasted almonds and a dollop of Greek yogurt if desired.
Q: Can I make this recipe vegan?
A: Yes, simply omit the Greek yogurt or use a plant-based alternative.
Q: What can I substitute for harissa paste?
A: You can use sriracha sauce or a mix of tomato paste and red pepper flakes as a substitute.
Q: Is this recipe gluten-free?
A: Yes, when made with quinoa, this recipe is gluten-free. Ensure all other ingredients are certified gluten-free if needed.
• For a vegan version, omit the Greek yogurt or use a plant-based alternative.
• Harissa paste can vary in spiciness; adjust the amount to your taste preference.
• Sweet potatoes can be substituted for carrots for a different flavor profile.
• If quinoa is unavailable, use couscous, bulgur wheat, or brown rice as alternatives.
• For a protein boost, add grilled chicken or roasted tofu to the bowl.
• Choose organic carrots for the best flavor and nutritional value.
• This recipe contains nuts (almonds) and may contain dairy if using Greek yogurt. It is gluten-free when using quinoa.
Divide the quinoa among 4 bowls, top with the carrot-chickpea mixture, and garnish with toasted almonds and optional Greek yogurt.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Start the quinoa when you put the carrots in the oven to ensure everything is ready at the same time.
- Don't overcrowd the baking sheet to ensure the carrots roast evenly and caramelize properly.
- Taste and adjust the harissa amount according to your spice preference.
- Toast the almonds carefully as they can burn quickly.
For a milder version, reduce the harissa paste or substitute with tomato paste. For a heartier meal, add grilled chicken or roasted tofu.
Pair with a crisp white wine like Sauvignon Blanc or a light beer such as a wheat beer.
This dish is best in fall and winter when carrots are in season, but can be enjoyed year-round.
This recipe contains nuts (almonds) and may contain dairy if using Greek yogurt. It is gluten-free when using quinoa.
