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Harissa Chickpea Bowl with Potatoes, Lemony Tahini & Greens

5 from 16 reader reviews
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 3 -4
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Ingredients

LEMONY 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 olive oil
  • 1 teaspoon za’atar

HARISSA CHICKPEAS:

  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon caraway seeds
  • 1 teaspoon chili flakes
  • 1 tablespoon olive oil
  • 1 shallot, fine dice (about ⅓ cup diced shallot)
  • 1 clove of garlic, finely minced
  • 1 ½ cups cooked chickpeas (roughly one 15-ounce can), drained and rinsed
  • 1 cup crushed canned tomatoes
  • ¼ cup filtered water, plus extra if necessary

TO SERVE:

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

Instructions

  • 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°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 sauté 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 the harissa chickpea bowls, divide warm potatoes among plates. Top with harissa chickpeas, tahini sauce, piles of dressed greens, and chopped parsley.

Recipe 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 some 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'd like to save some time.
Harissa chickpea bowl with potatoes, lemony tahini, and greens is a lightly spicy, totally filling weeknight dinner option.