One-Pan Harissa Chickpea and Vegetable Bake

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A vibrant, spicy one-pan dinner where chickpeas and vegetables roast in a smoky harissa sauce, ideal for a healthy and effortless meal. This Mediterranean-inspired vegan recipe (gluten free), ready in about 35 minutes, pairs canned chickpeas, red bell pepper, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 2 cups, drained and rinsed canned chickpeas
• 1 large, cut into 1-inch pieces red bell pepper
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 medium, cut into wedges red onion
• 3 tbsp olive oil
• 2 tbsp harissa paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• for serving lemon wedges

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp harissa paste, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until smooth.
2. Step 2: Add 2 cups drained chickpeas, 1 large red bell pepper cut into 1-inch pieces, 1 medium zucchini sliced into 1/2-inch rounds, and 1 medium red onion cut into wedges to the bowl. Toss everything thoroughly to coat evenly with the harissa spice mixture.
3. Step 3: Spread the chickpea and vegetable mixture in a single layer on a rimmed baking sheet. Roast for 25 minutes, stirring halfway through, until vegetables are tender and slightly charred at the edges.
4. Step 4: Remove from oven and sprinkle with 1/4 cup chopped fresh cilantro. Serve hot with lemon wedges to squeeze over the top.