Harissa roasted vegetable, chickpea and quinoa bowl

Harissa roasted vegetable, chickpea and quinoa bowl

Ingredients

serves 2
  • •80g quinoa
  • •1 400g can chickpeas, drained and rinsed
  • •1½ peppers, chopped
  • •½ broccoli, chopped
  • •1 tbsp olive oil
  • •2 tsp harissa paste
  • •½ tsp turmeric
  • •1 tsp smoked paprika
  • •¼ tsp sea salt, to taste
  • •Juice of ½ lemon
  • •Small handful parsley, chopped
  • •1 tbsp extra virgin olive oil
  • •2 tbsp almonds, chopped and toasted

Directions

Cooking mode
  1. 1. Rinse and cook the quinoa.
  2. 2. Preheat the oven to 180°C. Prepare a large baking tray. Add the peppers, broccoli and chickpeas and brush with 1 tbsp olive oil and 1 tsp harissa paste. Roast for 15–20 minutes.
  3. 3. In a large bowl, add the quinoa. Add the turmeric, paprika, salt, lemon juice and remaining 1 tsp harissa paste. Mix well, then stir in the parsley, extra virgin olive oil and roasted vegetables. Serve topped with toasted almonds.
Baker Beanie Author

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