Here are three essential points to understand about this bowl before you prepare it…
Firstly, it is AMAZING. I often think I’ll crave rice or bread alongside it, but the combination of yogurt and chickpeas creates a deeply satisfying and truly filling dish.
Secondly, for the chickpeas to be perfectly crunchy, they should reach a nearly dark brown color when removing them from the oven. Therefore, ensure your chickpeas are thoroughly dried before placing them in the oven, whether using canned or home-cooked beans.
Lastly, the spiciness of harissa, the North African red pepper paste a must-have in every fridge, differs by brand, so be sure to sample the glaze and adjust it into the chickpeas accordingly.
Crispy Honey-Harissa Glazed Chickpea Bowls with Yogurt & Mint
Serves 4
From The Weekday Vegetarians: Get Simple
3 cups cooked chickpeas, or 2 (15-ounce) cans, drained and rinsed, patted completely dry or air-dried for as long as possible
1⁄3 cup plus 4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
3 tablespoons harissa paste
3 tablespoons honey
1 tablespoon light brown sugar
3 tablespoons unsalted butter, cut into small cubes
1 large head Bibb lettuce, torn into pieces (about 8 cups)
¼ cup fresh lemon juice (from about 1½ lemons)
Heaping ¼ cup plain Greek yogurt (any fat content, but I prefer at least 2%)
¼ small red onion, minced
½ cup chopped fresh mint
½ cup chopped fresh parsley
Preheat your oven to 450°F. Use foil to line a sheet pan.
Spread the chickpeas over the lined pan and toss with 1⁄3 cup of the olive oil, salt, and pepper. Roast until the chickpeas are crunchy, about 30 minutes, stirring every 5 to 10 minutes to avoid sticking. In the meantime, prepare a medium bowl lined with paper towels and keep it near the oven.
While roasting the chickpeas, mix the harissa, honey, brown sugar, and a pinch of salt in a small saucepan over medium heat until the sugar fully dissolves. Take the pan off the heat and stir in the butter while the glaze is warm.
Once the chickpeas are roasted, create a “chute” with the foil and transfer the chickpeas to the towel-lined bowl, lightly dabbing away any excess oil. Allow them to drain for a minute, then remove the paper towel from the bowl. Season the crispy chickpeas with salt and pepper.
Depending on the heat level of your harissa and your spice preference, start by adding 2 tablespoons of the glaze to the chickpeas and toss gently. (They should be coated, not overly soggy.) Taste and add more glaze if desired.
Distribute the lettuce across four bowls, seasoning each with salt, pepper, roughly 1 tablespoon of fresh lemon juice, and 1 tablespoon of olive oil, mixing to combine. Share the glazed chickpeas among the bowls and top with dollops of yogurt, minced onion, mint, parsley, and additional black pepper.
P.S. Ideas for enhancing a basic green salad and further chickpea meal inspirations.
(Photo by Christine Han.)
**Crispy Chickpea Bowls with Honey-Harissa Glaze: A Delicious Plant-Based Pleasure**
In recent times, plant-based dishes have gained immense popularity, appealing not only to vegetarians and vegans but also to those seeking to add more nutritious, flavorful, and sustainable meals into their cooking. One particular recipe that has become a favorite for many is the **Crispy Chickpea Bowl with Honey-Harissa Glaze**. This dish brilliantly balances sweet, spicy, and savory notes, offering a crunchy texture and a blend of tastes. Whether you’re an experienced plant-based eater or just exploring new recipes, this bowl will undoubtedly find its way into your meal rotation.
### Why This Dish Stands Out
The highlight of this recipe is the crunchy chickpeas. Chickpeas, or garbanzo beans, are nutritional powerhouses. They’re loaded with protein, fiber, vitamins, and minerals, providing a solid meat alternative or a standalone ingredient in any meal. When roasted, chickpeas attain a delightful crunch that pairs perfectly with various flavors.
The **honey-harissa glaze** transforms this dish from a simple roasted chickpea bowl into a culinary delight. Harissa, a North African chili paste, is famed for its bold, smoky, and slightly spicy flavor. When mixed with honey, it strikes a gorgeous balance of heat and sweetness, which envelops the crispy chickpeas exquisitely.
### Ingredient Overview
1. **Chickpeas**: These legumes are the cornerstone of the dish. Rich in protein and fiber, they are ideal for anyone wanting to decrease meat intake while still obtaining critical nutrients. Roasting enhances their nutty flavor and provides a pleasing crunch.
2. **Harissa Paste**: A key element of North African cuisine, harissa comprises hot chili peppers, garlic, olive oil, and spices like cumin, coriander, and caraway. It imparts depth and a subtle heat to the dish, with heat levels adjustable based on usage.
3. **Honey**: The sweetness from honey tempers the heat from harissa, resulting in a glaze that’s both spicy and sweet. For a vegan alternative, maple syrup or agave nectar can replace honey.
4. **Olive Oil**: Essential for roasting the chickpeas and ensuring the glaze sticks, olive oil enriches and intensifies the dish’s overall taste.
5. **Fresh Vegetables**: Complementary fresh veggies can enhance the crispy chickpeas in the bowl. Popular options include roasted sweet potatoes, cucumbers, cherry tomatoes, avocado, and leafy greens like spinach or arugula.
6. **Grains**: A foundational element such as quinoa, farro, or brown rice adds substance to the bowl. These grains are nutritious and packed with fiber, making the meal more satiating.
7. **Toppings**: To complete the bowl, consider various toppings like fresh herbs (parsley, cilantro, or mint), a dollop of yogurt or tahini sauce, and a sprinkle of seeds or nuts for added crunch.
### Steps to Prepare Crispy Chickpea Bowls with Honey-Harissa Glaze
#### Ingredients:
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 tbsp olive oil
– 1 tbsp harissa paste (modify according to taste)
– 1 tbsp honey (or maple syrup for a vegan option)
– Salt and pepper to taste
– 1 cup cooked quinoa or brown rice
– 1 cup roasted sweet potatoes (optional)
– 1 cup fresh veggies (like cucumbers, cherry tomatoes, and avocado)
– Fresh herbs (parsley, cilantro, or mint)
– Tahini or yogurt for drizzling (optional)
#### Instructions:
1. **Preheat the Oven**: Start by heating your oven to 400°F (200°C).
2. **Prepare the Chickpeas**: Thoroughly drain and rinse the chickpeas. Dry them well using a clean kitchen or paper towel. Getting rid of excess moisture is crucial for achieving that crispy texture.
3. **Roast the Chickpeas**: Spread the chickpeas on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to ensure even coverage. Roast in the preheated oven for 25-30 minutes, monitoring and shaking the pan halfway through for uniform cooking. They should end up golden and crispy.
4. **Make the Honey-Harissa Glaze**: Meanwhile, while the chickpeas roast, prepare the glaze by whisking together the harissa paste and honey (or maple syrup) in a small bowl. If it’s too thick, feel free to add a slight splash of water to adjust the consistency.
