Chickpea and Harissa Roast Vegetable Bowl
Warm roasted vegetables and chickpeas tossed in smoky harissa for a vibrant, protein-packed bowl. This mediterranean-inspired vegetarian ready in about 40 minutes pairs (15 oz, drained and rinsed) chickpeas, sliced into 1/2-inch wedges red onion, harissa paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz, drained and rinsed) chickpeas
- 2, sliced into 1/2-inch strips red bell pepper
- 1, sliced into 1/2-inch wedges red onion
- 2 tbsp harissa paste
- 3 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp salt
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 15 oz drained chickpeas, 2 sliced red bell peppers, and 1 sliced red onion with 3 tbsp olive oil, 2 tbsp harissa paste, 1 tsp cumin, and 1/2 tsp salt in a large bowl until evenly coated.
- Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, stirring once halfway, until vegetables are tender and edges are slightly charred.
- Step 3: Transfer to a serving bowl and gently stir in 2 tbsp chopped cilantro. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chickpea and Harissa Roast Vegetable Bowl take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chickpea and Harissa Roast Vegetable Bowl?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep harissa paste from drying out.
Can I substitute ingredients in Chickpea and Harissa Roast Vegetable Bowl?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chickpea and Harissa Roast Vegetable Bowl for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chickpea and Harissa Roast Vegetable Bowl?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★★☆☆
Okay for a quick meal. I've had better vegetarian dishes though.
