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- 2 (15 oz) cans chickpeas - 4 tablespoons harissa paste - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 red bell pepper - 1 zucchini - 1 red onion - 2 cups cooked quinoa or couscous - Fresh parsley - Lemon wedges The heart of my sheet-pan smoky harissa chickpea bowls lies in the ingredients. You start with chickpeas, which are packed with protein and fiber. They soak up the spicy harissa paste, giving them a wonderful kick. I love to use canned chickpeas for convenience. Just drain and rinse them for the best taste. The harissa paste adds heat and depth. Adjust it based on your spice comfort. If you want a milder dish, feel free to use less. Next, the seasoning enhances the flavor. Smoked paprika gives a lovely smoky touch. Garlic and onion powders add a savory layer. Don’t forget to add salt and pepper to balance everything. Fresh veggies add crunch and color. The red bell pepper brings sweetness. Zucchini is soft and tender when cooked. The red onion adds a bit of zest. Finally, serve your bowls over a base of cooked quinoa or couscous. They soak up all the flavors. Finish with fresh parsley and lemon wedges. The lemon brightens every bite and makes it extra fresh. This combination not only fills you up but also excites your taste buds. Enjoy the vibrant flavors on your plate! - Preheat your oven to 425°F (220°C). - In a large bowl, combine the chickpeas with harissa paste, olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well until the chickpeas are coated. - Dice the red bell pepper, slice the zucchini into half-moons, and slice the red onion. - Spread the chickpeas evenly on a large sheet pan. - Add the diced red bell pepper, zucchini, and sliced red onion. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently to coat. - Roast everything in the preheated oven for 25-30 minutes. Stir halfway through to ensure even cooking. The chickpeas should be crispy, and the veggies should be tender. - While the chickpeas and veggies roast, cook your quinoa or couscous according to the package instructions. - Once everything is cooked, spoon the quinoa or couscous into bowls. Top with the smoky harissa chickpeas and roasted vegetables. - Finish by garnishing with chopped parsley and serving with lemon wedges on the side. The lemon adds a bright touch! To get even cooking, spread the chickpeas and veggies in a single layer. This helps them cook evenly. Stir them halfway through cooking. This ensures that nothing burns. For crispy chickpeas, make sure they are dry before mixing with harissa paste. Too much moisture can lead to soggy chickpeas. Use a clean towel to pat them dry after rinsing. You can modify harissa paste to fit your taste. If you want less heat, use less paste. You can also mix in some yogurt or sour cream to cool it down. Try adding other spices for unique flavors. Cumin, coriander, or even curry powder can change the taste. Use these spices alongside harissa for depth. Get creative when serving these bowls! Use colorful bowls to make the dish pop. You can layer the quinoa, chickpeas, and veggies for a nice look. Add more color and flavor with toppings. Cherry tomatoes, radishes, or avocado slices can brighten up the dish. A sprinkle of feta cheese adds a salty bite, too! {{image_2}} You can switch up the chickpeas. Try black beans or lentils for a new taste. Each legume adds its own flavor and texture to the dish. Seasonal veggies are a great way to mix things up. Use squash in the fall or asparagus in the spring. Fresh, local produce makes your meal tastier and healthier. Feel free to use different dressings. A tahini sauce adds creaminess, while yogurt can bring a cool touch. You can also drizzle with balsamic glaze for a sweet contrast. Want a kick? Add sriracha or a hot sauce for extra heat. The right sauce can make your meal feel more rich and satisfying. This recipe is already vegan and gluten-free, making it easy for many diets. Want more protein? Add grilled chicken or tofu for a heartier meal. You can also toss in nuts or seeds for a crunchy finish. These tweaks can help you meet your dietary needs while keeping the meal delicious. To store your smoky harissa chickpea bowls, let them cool first. Place the leftovers in airtight containers. Glass or plastic containers work great. Make sure they are sealed well to keep flavors fresh. You can freeze this dish if you want to save some for later. Divide the chickpeas and veggies into portions. Use freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. When you are ready to eat, thaw overnight in the fridge. Reheat in the oven or microwave until hot. These bowls stay fresh in the fridge for about 3 to 5 days. Check for any signs of spoilage before eating. If you see mold or an off smell, it’s best to toss it. Proper storage helps maintain the great taste and texture. Harissa paste is a spicy chili paste from North Africa. It blends roasted red peppers, spices, and garlic. The flavor is deep, smoky, and slightly sweet. You can adjust the heat by choosing a milder or spicier harissa. Common ingredients include: - Dried chili peppers - Garlic - Olive oil - Spices like cumin and coriander Using harissa elevates the smoky harissa chickpea bowls. It adds warmth and depth, making each bite exciting. Yes, you can prep this recipe ahead of time. Cook the chickpeas with harissa and roast the veggies. Store them in the fridge for up to three days. When ready to serve, heat them in the oven or microwave. You can also cook the quinoa or couscous in advance. Just keep them separate until serving. This makes meal prep easy and quick for busy days. These bowls are versatile and pair well with many sides. Here are some great options: - Roasted sweet potatoes - Simple green salad - Grilled pita bread - Creamy yogurt sauce Adding lemon wedges brightens the dish and enhances flavors. You can also serve with fresh herbs for extra color. Boosting nutrition is simple! Here are some tips: - Add cooked quinoa or bulgur for more fiber. - Top with avocado for healthy fats. - Include leafy greens like spinach for vitamins. - Stir in nuts or seeds for extra crunch and protein. These additions make the smoky harissa chickpea bowls even more satisfying and healthy. This blog post covered a simple and tasty recipe for smoky harissa chickpea bowls. You learned about the key ingredients, preparation steps, and seasoning tips. I shared how to adjust flavors and make dish variations. You can also find ways to store and reheat your leftovers. In the end, this recipe offers lots of room for creativity and flavor. Enjoy making these bowls your own!

Sheet-Pan Smoky Harissa Chickpea Bowls

Looking for a delicious and easy meal? Try these Sheet-Pan Smoky Harissa Chickpea Bowls for a flavorful combination of crispy chickpeas, vibrant veggies, and wholesome quinoa. Perfect for meal prep or a quick weeknight dinner, this recipe is packed with spices and goodness. Click through to discover step-by-step instructions and savor this delightful dish that brings warmth and comfort to your table!
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Ingredients
  

2 (15 oz) cans chickpeas, drained and rinsed

4 tablespoons harissa paste (adjust for spice preference)

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 red bell pepper, diced

1 zucchini, sliced into half-moons

1 red onion, sliced

2 cups cooked quinoa or couscous

Fresh parsley, chopped for garnish

Lemon wedges for serving

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine the drained chickpeas with harissa paste, olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss until the chickpeas are fully coated.

      On a large sheet pan, spread the chickpeas out in a single layer. Add the diced red bell pepper, zucchini, and sliced red onion to the pan. Drizzle with a little more olive oil and sprinkle with salt and pepper. Toss the vegetables gently so they're coated in oil.

        Roast in the preheated oven for 25-30 minutes, or until the chickpeas are crispy and the vegetables are tender, stirring halfway through to ensure even cooking.

          While the chickpea and vegetable mixture roasts, prepare your quinoa or couscous according to package instructions.

            Once everything is cooked, assemble your bowls by spooning the quinoa or couscous into each bowl, followed by the smoky harissa chickpeas and roasted vegetables on top.

              Garnish with chopped parsley and serve with lemon wedges on the side for added brightness and flavor.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4