Go Back
- Chickpeas and grains - 1 cup cooked chickpeas (canned or freshly boiled) - 2 cups cooked quinoa (use white, red, or a mix) - Fresh vegetables - 1 medium zucchini, diced into half-inch cubes - 1 red bell pepper, diced into bite-sized pieces - 1 cup cherry tomatoes, halved - 1 small red onion, thinly sliced - Seasoning and garnishes - 2 tablespoons harissa paste - 1 tablespoon extra virgin olive oil - 1 teaspoon smoked paprika - Salt and freshly cracked black pepper, to taste - Fresh parsley, finely chopped, for garnish - Lemon wedges, for an added burst of brightness Using these ingredients, you can create a vibrant, healthy meal. The chickpeas and quinoa provide protein and fiber, while the veggies add color and nutrients. The harissa paste adds a smoky flavor, which makes every bite exciting. Enjoy the blend of flavors and textures in this dish! 1. Preheat the oven. Set your oven to 425°F (220°C). This heat helps the veggies roast well. 2. Prepare and marinate vegetables. In a big bowl, mix diced zucchini, red bell pepper, halved cherry tomatoes, and sliced red onion. 3. Spread vegetables on baking sheet. Drizzle olive oil, add harissa paste, and sprinkle smoked paprika, salt, and pepper. Toss well. Line a baking sheet with parchment paper. Spread the veggies evenly. 1. Roast the vegetables. Place the baking sheet in the oven. Roast for 20-25 minutes. Stir halfway to help them cook evenly. 2. Cook quinoa. If you haven't cooked the quinoa yet, do so now. Follow the package instructions. Fluff it with a fork for a light texture. 3. Combine and serve. Once the veggies are roasted, let them cool for a few minutes. In each bowl, add quinoa first. Pile on the roasted veggies and chickpeas. Top with fresh parsley and add lemon wedges for a zesty touch. - Ensuring perfectly roasted vegetables: Preheat your oven to 425°F (220°C). This heat helps the veggies caramelize. Cut your zucchini, bell pepper, and onion into even pieces. This way, they all roast at the same time. Toss them with olive oil, harissa, smoked paprika, salt, and pepper. Spread them out on the baking sheet. Leave space between pieces. This helps them crisp up instead of steaming. - Quinoa cooking tips: Rinse your quinoa before cooking. This removes the bitter coating. Use two cups of water for every cup of quinoa. Bring it to a boil, then reduce to low heat. Cover and simmer until the quinoa is fluffy. Fluff it with a fork for a light texture. - Presentation ideas for bowls: Start with a base of fluffy quinoa. Pile the smoky roasted veggies and chickpeas on top. Sprinkle fresh parsley on top for color. Add lemon wedges on the side. This adds brightness and makes the dish pop. - Pairing options with salads or sides: Serve the bowls with a simple green salad. A lemon vinaigrette works well. You can also add crusty bread on the side. This adds texture and makes the meal more filling. Enjoy the contrast of flavors and textures! {{image_4}} You can easily switch out ingredients based on what you have. Try using different vegetables like: - Broccoli - Cauliflower - Carrots - Sweet potatoes These options work well with the smoky flavors of harissa. Feel free to use any veggies you love. For quinoa, you can choose from different types: - White quinoa - Red quinoa - Black quinoa - A mix of all three Each type brings its own taste and texture. You can also swap quinoa for rice or couscous if you prefer. To give your dish an extra kick, add more spices or herbs. Here are some great options: - Cumin - Coriander - Thyme - Oregano These spices can boost your dish’s flavor profile and make it even more exciting. You can also try different dressings or toppings. Some tasty ideas include: - Tahini sauce - Yogurt drizzle - Avocado slices - Feta cheese These toppings add creaminess and depth. Enjoy experimenting to find your favorite flavor combinations! To keep your Smoky Harissa Veggie & Chickpea Bowls fresh, store leftovers properly. For best results, use airtight containers. Glass or plastic containers work well. Make sure the bowls cool down before sealing. This prevents steam buildup, which can cause sogginess. - Best storage methods: Refrigerate your bowls for up to three days. - Recommended containers: Use glass containers for easy reheating and to avoid stains. If you want to save time, consider meal prepping. You can prepare the veggies and quinoa in advance. Roast the vegetables and store them separately from the quinoa. This way, you keep the textures fresh. - Preparing in advance: Chop and marinate your veggies a day before. - Reheating instructions: When ready to eat, combine the quinoa and veggies. Heat them in the microwave or on the stovetop until warm. Enjoy your delicious bowls again! Can I make this recipe vegan? Yes, this recipe is already vegan! It uses chickpeas and veggies, making it plant-based. You can enjoy these smoky harissa veggie and chickpea bowls without any animal products. How to adjust spice levels? To adjust spice, use less harissa paste. Start with one teaspoon and taste. If you want more heat, add more paste a little at a time. You can also add a splash of lemon juice to balance the spice. Caloric content and health benefits Each serving of these bowls has about 400 calories. They are rich in vitamins and minerals from the veggies. The chickpeas add fiber and protein, which can help keep you full. Protein and fiber content per serving Each bowl contains about 15 grams of protein and 10 grams of fiber. This makes it a great meal for energy and digestive health. The quinoa also boosts the protein and fiber content, adding to the overall nutrition. This blog post explored a healthy, veggie-packed recipe featuring chickpeas and grains. You learned how to prepare, roast, and serve delicious meals with simple steps. I shared cooking tips and variations to fit your taste. Storing leftovers and meal prep ideas make this easy for anyone. Remember, cooking should be simple and fun. Use your favorite vegetables and spices to make the dish your own. Enjoy experimenting in the kitchen and nourishing your body with these wholesome meals!

Smoky Harissa Veggie & Chickpea Bowls

Elevate your meal with these Smoky Harissa Veggie & Chickpea Bowls! Packed with vibrant roasted vegetables, hearty chickpeas, and fluffy quinoa, this dish is both healthy and delicious. Dressed in a spicy harissa marinade, it’s perfect for any occasion. Ready in just 40 minutes, you can enjoy a colorful and nutritious bowl that's sure to impress. Click to explore the full recipe and bring a burst of flavor to your table!
Print Recipe Pin Recipe

Ingredients
  

1 cup cooked chickpeas (canned or freshly boiled)

1 medium zucchini, diced into half-inch cubes

1 red bell pepper, diced into bite-sized pieces

1 cup cherry tomatoes, halved

1 small red onion, thinly sliced

2 tablespoons harissa paste

1 tablespoon extra virgin olive oil

1 teaspoon smoked paprika

Salt and freshly cracked black pepper, to taste

2 cups cooked quinoa (use white, red, or a mix)

Fresh parsley, finely chopped, for garnish

Lemon wedges, for an added burst of brightness

Instructions
 

Begin by preheating your oven to 425°F (220°C), ensuring it's hot enough for a good roast.

    In a large mixing bowl, combine the diced zucchini, red bell pepper, halved cherry tomatoes, and sliced red onion evenly.

      Drizzle in the olive oil, then spoon in the harissa paste and sprinkle the smoked paprika, along with a generous pinch of salt and pepper. Toss the mixture until all the vegetables are well coated in the aromatic marinade.

        Line a large baking sheet with parchment paper for easy cleanup. Spread the seasoned vegetable mixture across the baking sheet in a single, even layer to allow for proper roasting.

          Roast the vegetables in your preheated oven for about 20-25 minutes. Keep an eye on them, and stir halfway through to ensure even caramelization and tenderness.

            While the veggies are roasting, cook the quinoa if you haven’t done so already, following the package instructions. Fluff it with a fork after cooking for a light texture.

              Once the veggies are beautifully roasted and slightly caramelized, take them out of the oven and let them cool for a few minutes.

                To serve, start by placing a generous base of fluffy quinoa in each bowl, creating a delightful foundation.

                  Next, pile a generous portion of the smoky harissa roasted vegetables and chickpeas on top of the quinoa in each bowl.

                    To finish, sprinkle with fresh chopped parsley for a touch of vibrancy, and offer lemon wedges on the side for an extra zesty kick that complements the dish perfectly.

                      - Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4