These tasty garbanzo beans are tossed in a fragrant and mildly spicy harissa oil-free dressing before roasting in the oven. A fantastic addition to wraps, sandwiches, buddha bowls, grain bowls, or on top of potatoes or rice!
I can’t get enough of these Roasted Harissa Chickpeas!
And of course there are a few different reasons why. First, this is a very simple recipe. Second, I love chickpeas. Third, chickpeas happen to be very nutritious. Fourth, harissa packs quite a bit of flavor. But best of all, these Roasted Harissa Chickpeas are so versatile!!
The primary ingredient is the humble chickpea. Though technically, chickpeas are garbanzo beans. I think they are the most versatile bean that I have come across. I use them all the time, in so many recipes, and in so many different ways. They can be used to make my husband’s favorite Chana Masala, Chickpea Korma, a variety of hummus – sweet or savory, falafel, any kind of veggie or grain or buddha bowl, salads, soups and stews, vegan quiche, sandwiches and wraps, and more!
These Roasted Harissa Chickpeas are nutritious. In just one ounce, chickpeas contains two grams of fiber, three grams of plant-powered protein, and only a negligible amount of fat. They also contain quite a few key nutrients, including folate, iron, phosphorous, copper, and manganese. (Healthline)
Some research indicates that chickpeas contain a higher quality protein than other legumes, primarily because they contain all but one of the essential amino acids – methionine. This is why it’s important to include grains with legumes whenever possible. Methionine is contained in many whole grains like rice. (Healthline)
I like soaking a large batch of garbanzo beans overnight and then cooking them in my Instant Pot. That way, they’re ready to go when I want to use them during the week. It makes evening meal prep much easier and faster. I also like that I can enjoy delicious and nutritious beans without the unnecessary added sodium that is usually included in canned garbanzo beans.
Additionally, dry beans are typically more affordable when compared to canned beans. I like buying garbanzo beans in bulk and store them in a food-grade bucket in my basement. And I keep a jar of garbanzo beans in my pantry for easy access and convenience. This way, I don’t have to make a trek downstairs every time I want to make a meal with them.
But these Roasted Harissa Chickpeas have way more than just nutrition or convenience! These tasty roasted garbanzo beans are tossed in a fragrant and mildly spicy harissa oil-free dressing before roasting in the oven.
Have you ever tried harissa before?
If not, you’re in for a real treat. Harissa is a Tunisian hot chili pepper paste that is used to flavor foods like these roasted chickpeas. Harissa contains roasted red peppers, Baklouti peppers, spices, garlic, caraway, coriander, and cumin. While you can also purchase a ground blend, I generally find and use the paste form. To make your own spicy blend, you can follow a recipe like this one. Today, I used a harissa paste at Aldi, which isn’t very spicy. The spiciness is determined by the amount and kind of peppers used and whether or not the seeds are included.
Now that we have our cooked chickpeas and harissa paste, it’s time to bring them together. I like combining the harissa sauce in a bowl and then pouring the marinade over the chickpeas. I find it coats them a bit more evenly. If you want to save a little time or forgo the extra bowl, you can add the ingredients to the bowl of chickpeas, then toss gently to coat. It’s up to you.
The fragrant beans are then spread in an even layer on a lined baking sheet and placed on the middle rack of your oven to roast. The harissa sauce will soak into the garbanzo beans, invoking a nice reddish-brown hue as they do their time in the oven. This roasting process also releases an incredible aroma that literally wafts through the kitchen and beckons you to eat them.
While the chickpeas are roasting in the oven, I like to prep dinner. Sometimes I roast sweet potatoes at the same time. Other times, I make a large salad to toss them into. They make the best addition to buddha bowls, grain bowls, or on top of baked potatoes or rice!
The next day, these Roasted Harissa Chickpeas are just as tasty – if not tastier – with hummus or eggplant spread on a sandwich or in a wrap. I like adding them into a sandwich using sprouted whole grain bread or in a whole grain tortilla or flatbread. This is important since the addition of the whole grains contained within the bread creates a complete plant-based protein. Nice and tasty!
This also makes these Roasted Harissa Chickpeas a great make-ahead centerpiece for lunch or dinner. Simply store them in an air-tight container in the refrigerator for up to one week. They also freeze well. Simply thaw overnight in the refrigerator when you’re ready to use them. They can be served warm, at room temperature, or chilled. It’s your preference.
I hope you enjoy these Roasted Harissa Chickpeas as much as I do. Â
I’m just starting out and would love to see your results. Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook! Enjoy!!
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Ingredients
- 2 Tbsp harissa paste (or ground harissa*)
- 2 Tbsp lime or lemon juice
- 2 Tbsp maple syrup
- 1 Tbsp garlic, minced (2-3 cloves)
- ½ tsp smoked paprika
- 1 tsp miso
- 1 Tbsp avocado oil (optional)
- 3 cups cooked garbanzo beans, drained and rinsed (2 cans)
Instructions
- Preheat oven to 375° F.
- Combine all of the ingredients in a bowl. Toss gently until the garbanzo beans are evenly coated.
- Roast on a lined baking sheet for 25 minutes, until golden.
- Serve in a buddha bowl, salad, massaged greens, roasted sweet potatoes, or eat as a snack.
Notes
* If you are using harissa powder, you may need to add in 1-2 tablespoons of water to ensure the chickpeas are coated evenly.
Roasted Harissa Chickpeas
Ingredients
- 2 Tbsp harissa paste or ground harissa*
- 2 Tbsp lime or lemon juice
- 2 Tbsp maple syrup
- 1 Tbsp garlic minced (2-3 cloves)
- ½ tsp smoked paprika
- 1 tsp miso
- 1 Tbsp avocado oil optional
- 3 cups cooked garbanzo beans drained and rinsed (2 cans)
Instructions
- Preheat oven to 375° F.
- Combine all of the ingredients in a bowl. Toss gently until the garbanzo beans are evenly coated.
- Roast on a lined baking sheet for 25 minutes, until golden.
- Serve in a buddha bowl, salad, massaged greens, roasted sweet potatoes, or eat as a snack.