Harissa Chickpea Grain Bowls

 1. Preheat the oven to 220C/200C fan.

2. 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.  

3. 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.

4. Next, make the harissa yoghurt. Stir together the yoghurt, harissa paste, lemon juice, salt and pepper in a medium sized bowl. Set aside.

5. 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.