Harissa Chickpea Bowl with Potatoes, Lemony Tahini & Greens

4.5 husband rating. This was good, but made a few edits and will make more next time. Used sautéd greens, which tasted more appropriate given the hot chickpea mixture. I did not like this particular lemon tahini recipe, but that is the appropriate Kind of sauce for this (will just try a different recipe next time). I also will try a store bought harissa paste next time (tried powders since I didn’t have seeds and I didn’t quite love it, but the base is there for sure). Chickpeas felt maybe a little overcooked so may try dry chickpeas next time. Potatoes were great, will double the za’atar next time and cut into smaller wedges to ensure they cook well.

Didn’t use caraway, and used fingerling potatoes. Delicious!

I thought this might not workout great, and it was my first recipe using za'atar. I loved it! I cut it down to 200g of potatoes and cooked chard leaves into it, instead of cold greens after. Also, for extra protein I added cooked ground turkey in with the chickpeas, but it would still be amazing without that, as intended! I also added a little honey to the sauce as it had quite the bitter bite.