Harissa Roasted Roots with Chickpeas

Roasted potatoes, sweet potato, carrot, red pepper, chickpeas and spinach with Harissa spice served with tahini sauce. Warming Middle Eastern/ North African style comfort food. It is quick, budget-friendly, vegan and gluten free. You can eat it as a main dish or pair with some couscous or hummus.

It can be made with whatever pantry staples you have. Feel free to experiment. Leave out, swap or add any root vegetables. You can be creative and replace the chickpeas for beans or the spinach for chard or kale.

Alternatively if you don’t have enough big pan to fit in all the vegetables, just mix the potatoes and roots with the Harissa paste and spices. Bake them in the oven. Sautee the onions, peppers separately and mix them with the oven roasted veggies. (I prefer to make it in a pan because I have less dishes to wash 🙂 )

Harissa Roasted Roots with Chickpeas

Hajnal Roasted potatoes, sweet potato, carrot, red pepper, chickpeas and spinach with Harissa spice served with tahini sauce. Warming Middle Eastern/ North African style comfort food. It is quick, budget-friendly, vegan… Dinner Harissa Roasted Roots with Chickpeas Middle Eastern Print This

Serves: 4 Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

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Ingredients

• 2 onions chopped
• 1 carrot chopped
• 2-3  big potatoes or 10-12 salad potatoes cut into cubes
• 1 sweet potato cut into cubes
• 1 red sweet pepper chopped
• 2 cups of cooked chickpeas or canned
• 2 handful spinach
• 4 tbsp olive oil
• salt
• pepper
• 1 tbsp cumin
• juice of 1 lemon or lime
• 2 tbsp Harissa paste or Rose Harissa pesto

Tahini Sauce:

• 2 tbsp tahini
• 5 tbsp plant-based yoghurt or creme fraiche
• 1 tsp lemon juice
• 1/4 tsp maple syrup/agave/vegan "honey"
• salt

 

Instructions

1. Heat the oil in a big pan and roast the potatoes on medium flame until golden and halfway roasted. turn them few times to fry evenly.
2. Add the carrots and sweet potatoes, pepper and roast till they getting golden brown. Turn them often to avoid burning and to roast all sides.
3. Mix in the onions and cumin seeds and fry until the onions are translucent.
4. Add the chickpeas and the Harissa paste and turn the veggies until the spices coat them evenly.
5. Stir in the spinach in the end and sautee for a minute until shrinks.
6. Season with salt, pepper and lemon juice.
7. Serve warm with some tahini sauce.

Tahini sauce:

1. Mix the ingredients in a blender until smooth in consistency.