Sheet Pan Herb-Roasted Pork with Chickpeas and Harissa

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant sheet pan pork roast coated with harissa spice blend paired with roasted chickpeas for a wholesome, spicy meal. This Mediterranean-inspired pork recipe, ready in about 50 minutes, pairs pork shoulder, chickpeas, harissa paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. In a large bowl, whisk together 3 tbsp harissa paste, 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 3 minced garlic cloves, 1 tbsp fresh lemon juice, 1 tsp salt, and 1/2 tsp black pepper until well combined.
  2. Step 2: Add 2 lbs pork shoulder chunks and 1 can (15 oz) drained chickpeas to the harissa mixture. Toss to coat everything evenly with the spice paste.
  3. Step 3: Spread the pork and chickpeas in a single layer on a rimmed baking sheet lined with parchment paper. Roast in the oven for 30-35 minutes, stirring halfway through, until pork is cooked through and chickpeas are slightly crispy.
  4. Step 4: Remove from oven and sprinkle 1/4 cup chopped fresh parsley over the top. Let rest for 5 minutes before serving to allow flavors to meld.

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