Harissa Roasted Chickpeas and Veggies

Harissa Roasted Chickpeas and Veggies

Harissa, derived from the Arabic word “harasa” meaning to crush, pound or grind, is a red chili pepper-based sauce with North African origins. Most closely associated with the cuisine of Tunisia, harissa typically contains garlic, oil, vinegar and salt in addition to the red chili peppers. It is simple enough to make harissa sauce or paste but it is a very convenient ingredient to buy. Try Mina Harissa, a New York-based brand that is low in sodium, has spicy and mild varieties and offers a lot of flavor. 

Serves 4

Preheat the oven to 400°F. Prep 1 bunch rainbow carrots (about 5-6 carrots) by slicing off the tops and peeling the skin. Slice into coins. Spread out on a sheet pan and brush with 2 Tb harissa sauce. Place in the oven. Drain and rinse 2 15-oz cans chickpeas. In a large bowl, toss chickpeas, 2 peeled and chopped shallots and 2 Tb harissa sauce. Spread out on a separate sheet pan and place in the oven. Roast both sheet pans for about 30 minutes, until carrots feel tender when pierced with a fork. Place carrots, chickpeas and shallots in a large bowl and toss with an additional 2 Tb harissa sauce and 2 Tb chopped fresh mint.

Pro tip: to balance out the heat of the harissa sauce, serve with a dollop of Greek yogurt.