By Ja’Marcus and Brienn Robinson
Harissa-Roasted Chickpea Bowls
6 steps
Prep:10minCook:40min
Here’s the tale of how creamy avocado dressing came to be in our test kitchen. Freida was mixing up a lemony crema when Alessa, holding a bowl of guacamole, tripped and dumped her guac into Freida’s bowl. “Hey! You got guacamole in my—” Their eyes met... Frieda continued to whisk away... and the rest is history! Here, we present that magical sauce to you over a bowl of fluffy couscous, roasted veggies, and crispy chickpeas. What will they think of next?!
Updated at: Thu, 17 Aug 2023 03:50:50 GMT
Nutrition balance score
Good
Glycemic Index
50
Low
Glycemic Load
34
High
Nutrition per serving
Calories584.2 kcal (29%)
Total Fat28.9 g (41%)
Carbs68.7 g (26%)
Sugars11 g (12%)
Protein15.5 g (31%)
Sodium1027.8 mg (51%)
Fiber11.1 g (39%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ¾-inch-thick pieces. Drain and rinse chickpeas; dry thoroughly with paper towels. Halve, peel, and cut half the onion into ½-inch-thick wedges; finely chop remaining onion until you have ¼ cup (½ cup for 4 servings). Zest and quarter lemon.
Step 2
Toss carrots on one side of a baking sheet with a drizzle of oil, ½ tsp harissa powder (1 tsp for 4 servings; you’ll use more in the next step), salt, and pepper. (For 4, spread carrots out across entire sheet.) Roast for 5 minutes (you’ll add more to the baking sheet then).
Step 3
Meanwhile, in a medium bowl, toss chickpeas and onion wedges with a large drizzle of oil, 1 tsp harissa powder (2 tsp for 4 servings; be sure to measure—we sent more), salt, and pepper. In a small bowl, combine guacamole, sour cream, 1 TBSP water (2 TBSP for 4), and a squeeze of lemon juice to taste. Season with salt and pepper.
Step 4
Once carrots have roasted 5 minutes, remove sheet from oven. Carefully add chickpea mixture to empty side. (For 4 servings, leave carrots roasting and add chickpea mixture to a second baking sheet.) Return to oven until veggies are tender and chickpeas are slightly crispy, 15-20 minutes more.
Step 5
Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add chopped onion; season with salt and pepper. Cook, stirring, until softened, 3-4 minutes. Add couscous; cook, stirring, until toasted, 1-2 minutes. Stir in ¾ cup water (1½ cups for 4), stock concentrate, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. Keep covered off heat until ready to serve.
Step 6
Roughly chop half the cilantro; pick remaining cilantro leaves from stems. Once everything is done roasting, fluff couscous with a fork; stir in lemon zest and chopped cilantro. Season with salt and pepper. Divide couscous between bowls and top with roasted carrots and chickpea mixture. Top with avocado dressing and cilantro leaves. Drizzle with olive oil and serve with any remaining lemon wedges on the side.
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