There are three things you need to know before making this bowl.
The first is that it’s great. I always find myself craving rice or bread, and the combination of yogurt and chickpeas makes for a very satisfying and filling meal.
Next, crisp up the chickpeas. This means the chickpeas should be almost dark brown when you take them out of the oven. Whether you use canned or green beans for this, first make sure the chickpeas are as dry as possible before putting them in the oven.
Lastly, the level of heat in harissa, a North African chile that should be in everyone’s fridge, varies from brand to brand, so it’s a good idea to taste the glaze and toss the chickpeas accordingly.
Crunchy Honey-Harissa Glazed Chickpea Bowl with Yogurt & Mint
Serves 4
at Weekday Vegetarian: Keep It Simple
Drain and rinse 3 cups or 2 cans (15 ounces) of cooked chickpeas, and pat dry or air dry for as long as possible.
1/3 cup + 4 tablespoons extra virgin olive oil
Add to taste with kosher salt and freshly ground pepper.
3 tablespoons harissa paste
3 tablespoons of honey
1 tablespoon 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 (about 1½ lemons)
¼ cup plain Greek yogurt (any fat content, but I like at least 2% fat)
¼ small red onion, chopped
½ cup chopped fresh mint
½ cup chopped fresh parsley
Preheat oven to 450°F. Line a sheet pan with foil.
Place the chickpeas in a pan and mix with 1/3 cup olive oil, salt, and pepper. Roast the chickpeas until crisp, about 30 minutes, stirring every 5 to 10 minutes to prevent sticking. Meanwhile, line a medium bowl with paper towels and place near the oven.
While the chickpeas are roasting, combine the harissa, honey, brown sugar, and a pinch of salt in a small saucepan over medium heat until the sugar is completely dissolved. Remove the pan from the heat and stir in the butter while the glaze is still warm.
Once the chickpeas are done cooking, create a “chute” out of foil, pour the chickpeas into a towel-lined bowl and gently blot away any excess oil. Let sit for a while to drain and remove from the bowl on a paper towel. Season the crispy chickpeas with salt and pepper.
Depending on how spicy you like the harissa and how you like your food, add 2 tablespoons of the glaze to the chickpeas first and toss lightly. (It should be shiny, not sticky.) Taste and add more glaze as desired.
Divide the lettuce between 4 bowls and toss each bowl with salt, pepper, about 1 tablespoon fresh lemon juice, and 1 tablespoon olive oil. Divide the glazed chickpeas between bowls and top with yogurt, chopped onion, mint, parsley, and pepper.
PS How to upgrade your regular green salad and chickpea dinner for more.
(Photo credit: Christine Han.)
