Recipe: Harissa Chickpea Bowl

Ingredients

Prepare the lemony tahini by whisking together tahini, water, lemon zest, lemon juice, garlic, olive oil, salt, and pepper in a bowl, then set aside.
Preheat the oven to 400°F. Cut the potatoes into wedges or cubes, toss with olive oil, za’atar, salt, and pepper, and roast for about 40 minutes until tender and golden brown, flipping halfway through.
Toast the cumin, coriander, caraway, and chili flakes in a skillet over medium heat until fragrant, then grind them into a rough powder.
In the same skillet, heat olive oil and sauté the shallot until translucent. Add garlic and the ground spices, stirring until fragrant.
Add the chickpeas, crushed tomatoes, and water to the skillet, season with salt and pepper, and bring to a boil. Reduce heat and simmer for 10 minutes, adding more water if necessary.
Toss the greens with olive oil, lemon juice, za’atar, salt, and pepper.
To serve, divide the roasted potatoes among plates and top with harissa chickpeas, tahini sauce, dressed greens, and chopped parsley.

Servings

3-4

Calories

250

Total fat

12g

Total carbohydrates

30g

Total protein

10g

Sodium

300mg

Cholesterol

0mg