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One Pan Harissa Vegetables, Rice and Chickpeas

URL: https://www.veggiesdontbite.com/one-pan-harissa-vegetables-rice-and-chickpeas/

Ingredients

The base

  • 1 cup uncooked brown rice
  • 2 ½ cups veggie broth
  • 1 ¼ cups dairy free plain yogurt
  • ½ cup Harissa salsa

The vegetables

  • ½ cup chopped red onion
  • ½ cup chopped tri color sweet peppers
  • ¼ cup chopped cilantro
  • ½ cup roughly chopped cauliflower
  • ½ cup roughly chopped carrots
  • ½ cup roughly chopped fennel
  • ½ cup roughly chopped zucchini

Seasoning and garnish

  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • optional thin lemon slices for garnish

The protein

  • 1 ½ cups cooked chickpeas

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a 9 x 13 baking dish, combine the rice, broth, yogurt, salsa, red onion, peppers, cilantro, lemon juice, and salt, mixing slowly.
  3. Add the chickpeas and chopped vegetables, stirring again.
  4. If using, place lemon slices on top.
  5. Bake for 60-65 minutes until the rice is cooked and most of the liquid is absorbed.
  6. Let it settle for about 10 minutes before serving.

Nutrition Facts (estimated)

Servings
6
Calories
245
Total fat
6g
Total carbohydrates
39g
Total protein
6g
Sodium
757mg
Cholesterol
0mg

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