Harissa-Roasted Chickpea and Vegetable Bowl

Crispy chickpeas and roasted vegetables coated in vibrant harissa, served over a bed of spinach.

Cuisine: Mediterranean

Category: Sheet Pan

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 1 (15 oz) can, rinsed and drained chickpeas
• 2 tbsp olive oil
• 1.5 tsp harissa paste
• 1 medium, peeled and diced into 1/2-inch cubes sweet potato
• 1 red, diced bell pepper
• 1 medium, diced zucchini
• 1 medium, diced red onion
• to taste salt
• to taste black pepper
• 2 cups fresh spinach

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 (15 oz) can chickpeas, rinsed and drained, with 2 tbsp olive oil and 1.5 tsp harissa paste.
2. Step 2: Add 1 medium sweet potato, diced, 1 red bell pepper, diced, 1 medium zucchini, diced, and 1 medium red onion, diced, to the baking sheet.
3. Step 3: Season with salt and pepper to taste. Spread in a single layer and roast for 25 minutes, stirring once halfway, until vegetables are tender and chickpeas are golden.
4. Step 4: Remove from oven and stir in 2 cups fresh spinach until wilted.
5. Step 5: Transfer to a bowl and serve immediately.