Harissa-Roasted Chickpea Bowls

Updated at: Thu, 17 Aug 2023 00:21:41 GMT

Step 1

Preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrots on a diagonal into ¾-inch-thick pieces. Drain and rinse chickpeas. Halve and peel onion; cut half 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 (1 tsp for 4 servings; you’ll use more later), 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 (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. Add chickpea mixture to empty side. (For 4 servings, leave carrots roasting and add chickpea mixture to a second baking sheet.) Return to oven and roast 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 and season with salt and pepper. Cook, stirring, until softened, 3-4 minutes. Stir in couscous, ¾ cup water (1¼ cups for 4), stock concentrate, and a big pinch of salt. Bring to a boil, then immediately cover and remove from heat. Keep covered until ready to serve.

Step 6

Chop half the cilantro; pick remaining cilantro leaves from stems for garnish. Once everything is done roasting, fluff couscous with a fork and stir in lemon zest and chopped cilantro. Season with salt and pepper. Divide between bowls and top with roasted carrots and chickpea mixture. Top with avocado dressing and cilantro leaves. Drizzle with olive oil and serve with remaining lemon wedges on the side.

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