There are three things you should know about this bowl before you make it.
The first is that it’s great. I always feel like eating rice or bread, but the combination of yogurt and chickpeas makes this a very satisfying and filling meal.
Next, you need to make the chickpeas crispy and crunchy. This means it should be almost dark brown when you take it out of the oven. To that end, whether you use canned beans or cooked from scratch, make sure your chickpeas are as dry as possible before you put them in the oven.
Finally, the level of spiciness of harissa, a North African chili paste that’s a must-have in everyone’s fridge, varies by brand, so it’s a good idea to taste the glaze and add it to the chickpeas accordingly.
Crispy Honey Harissa Glazed Chickpea Bowl with Yogurt & Mint
For 4 people
From Weekday Vegetarian: Be Simple
3 cups or 2 cans (15 oz) of cooked chickpeas, drain, rinse and pat dry completely or air dry for as long as possible.
1/3 cup plus 4 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
3 tablespoons harissa paste
3 tablespoons honey
1 tablespoon light brown sugar
3 tablespoons unsalted butter (cut into small cubes)
1 large Bibb lettuce (about 8 cups)
1/4 cup fresh lemon juice (about 1 1/2 lemons)
1/4 cup of plain Greek yogurt (any fat content, but I like at least 2%)
1/4 red onion (chopped)
1/2 cup chopped fresh mint
1/2 cup chopped fresh parsley
Preheat oven to 450°F. Line a sheet pan with foil.
Spread the chickpeas on the chickpea-lined skillet and toss with 1/3 cup olive oil, salt, and pepper. Roast the chickpeas until crisp, about 30 minutes, stirring every 5 to 10 minutes to prevent them from sticking. Meanwhile, line a medium bowl with paper towels and place near the oven.
While the chickpeas are roasting, combine the harissa, honey, brown sugar, and a pinch of salt in a small saucepan and simmer over medium heat until the sugar is completely dissolved. Remove the pan from the heat and while the glaze is still warm, stir in the butter.
Once the chickpeas are done, make a “chute” out of foil and pour the chickpeas into a towel-lined bowl, letting them soak up any excess oil. Let stand for 1 minute to drain and slide the paper towel out of the bowl. Season the crunchy chickpeas with salt and pepper.
Depending on the spiciness of the harissa and your food preferences, first add 2 tablespoons of the glaze to the chickpeas and mix gently. (It should be glazed, not gooey.) Taste and add more glaze if needed.
Divide lettuce between 4 bowls and season each with salt, pepper, about 1 tablespoon fresh lemon juice, and 1 tablespoon olive oil, then toss to combine. Divide the glazed chickpeas between bowls and top with yogurt, chopped onions, mint, parsley and a generous sprinkling of black pepper.
PS How to upgrade your regular green salad and chickpea dinner.
(Photo courtesy of Christine Han)
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