Lunch
Harissa Chickpea Grain Bowls
Perfectly spiced harissa roasted chickpeas and peppers served with mixed grains, feta, sumac onions, and homemade harissa yoghurt. A perfect veggie, high-fibre lunch.
Method
- Preheat the oven to 220C/200C fan.
- First, prepare the sumac onions. Add the onions to a large bowl along with the sumac, salt, and lemon juice. Mix well with your hands, squeezing the onions a little to help break them down. Allow to marinate whilst you prepare the rest of the ingredients. Mix through the olive oil just before serving.
- Next make the chickpeas and peppers. Rinse, drain, and pat dry the chickpeas. Add to a bowl with the sliced peppers, harissa spice blend, and olive oil. Season well with salt and pepper and toss to combine. Spread onto a large, lined baking tray and roast for 25 minutes, or until the peppers are soft and the chickpeas are crispy, tossing everything halfway through.
- Next, make the harissa yoghurt. Stir together the yoghurt, harissa paste, lemon juice, salt and pepper in a medium sized bowl. Set aside.
- Heat up your grains and divide between 4 bowls. Serve with the roast chickpeas and peppers, sumac onions, and crumbled feta. Drizzle over the harissa yoghurt and sprinkle with the toasted seeds and chopped parsley.
