Harissa Grilled Veggies with Chickpeas
Easy
This is a one-pan oven dish that’s packed with flavour, colours and textures. Eat a rainbow of veggies spiced with fragrant ras al hanout and chickpeas coated in slightly spicy harissa paste. We love to serve it topped with dollops of tangy lemon hummus, crumbled feta and a sprinkling of nigella seeds, then serve with a side of rice, couscous or quinoa. You can use any of your favourite veggies and, if you’re not vegetarian or plant-based, you could also add cut up pieces of sausages.
PREP IN
10 MIN
COOK IN
22 MIN
SERVE
3-4
Harissa Grilled Veggies with Chickpeas
Easy
PREP IN
10 MIN
COOK IN
22 MIN
SERVE
3-4
Introduction
This is a one-pan oven dish that’s packed with flavour, colours and textures. Eat a rainbow of veggies spiced with fragrant ras al hanout and chickpeas coated in slightly spicy harissa paste. We love to serve it topped with dollops of tangy lemon hummus, crumbled feta and a sprinkling of nigella
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Ingredients
- 1 aubergine
- 1 courgette
- 2 carrots
- 3-4 shallots, peeled
- ½ butternut, peeled & seeds removed
- 6 radishes
- Olive oil
- Flaky salt
- 1 heaped tbsp ras el hanout
- 3-4 cloves garlic, peeled & bruised
- 1 tin chickpeas, drained & rinsed
- 2 generous tbsp harissa paste
- ½ pack baby corn
- 5-6 florets broccoli
- 1 red or yellow pepper
- ½ pack sugar snap peas
- To serve (all optional)
- *Lemon hummus dressing
- Feta
- Nigella seeds
- 3-4 portions cooked rice, couscous or quinoa
Method
- 1. Wash or scrub and of the veggies that need rinsing and trim off stems and/or ends.
- 2. Line a large baking tray with a piece of tinfoil then place a sheet of parchment paper on top. Tip: You want to use the largest oven dish you have, the tray that comes with the oven is what we use, lining it with tinfoil and parchment makes cleaning much easier.
- 3. Veggies that are hard or have high water content need longer to cook, so start with the following:
- 4. Cut the aubergine in half lengthways then cut the halves in slices about 1.5 cm thick. Slice the courgette to the same thickness.
- 5. Cut carrots into 4 or 5 pieces and the shallots in halves, lengthways and cut the butternut into large bitesize pieces.
- 6. Pre-heat the oven grill to highest setting.
- 7. While grill is heating, transfer prepared vegetables, including the whole radishes, to the baking tray then drizzle with a bit of olive oil. Sprinkle over the ras el hanout and sprinkle with about 1-2 tsp flaky salt. Toss everything so the veggies are coated, then spread them out in an even layer on the tray. Finally, nestle the pieces of garlic amongst the vegetables.
- 8. Place tray in the middle of the oven and set a timer for 10 minutes. Tip: It’s important that the tray is not at the top near the grill element, you want the veggies to grill gently while also cooking through, so if it’s right at the top of the oven, they’ll burn.
- 9. While the first lot of veggies are in the oven, prepare the remaining ones:
- 10. Cut baby corns into 3 or 4 pieces and take larger broccoli florets and cut then in halves. Remove seeds from the pepper and cut pepper into large chunks. Trim off hard stems from the sugar snap peas. Set veggies aside.
- 11. Place rinsed chickpeas in a bowl then add about 1 tsp olive oil, a pinch of flaky salt, and the harissa paste. Stir well to coat the chickpeas. Set aside until needed.
- 12. When the timer has gone off, remove the tray from the oven then gently toss the vegetables with a spatula so that some of them will get a chance to grill on the other side.
- 13. Spoon the prepared chickpeas over the grilled veggies (don’t scrape out any remaining harissa paste from the bowl).
- 14. Transfer the other prepared vegetables to the bowl used for the chickpeas then add another 1 tsp olive oil and another pinch of flaky salt. Stir well in the bowl so the veggies scrape up any remaining harissa paste.
- 15. Add these vegetables to the oven tray in an even layer, then return to the middle of the oven. Grill on high until veggies are tender and starting to charr, about 10-12 minutes.
- 16. *If you’re going to top your meal with lemon hummus dressing, simply add the juice from half a lemon to a small tub of hummus along with about 1 tsp olive oil and a pinch of flaky salt. Stir well then set aside until needed.
- 17. To serve, add a portion of cooked rice, couscous or quinoa to your plates then top with the grilled veggies and chickpeas. Drizzle over the lemon hummus dressing then crumble over some feta, and finally, sprinkle with nigella seeds.
