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Flavorful Nye Snacks Dinner Bowl with Harissa Chickpeas

harissa chickpeas dinner bowl - featured image
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A quick, healthy, and flavorful dinner bowl featuring smoky harissa chickpeas and a creamy peanut-ginger sauce, perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 1 (15 oz / 425 g) can chickpeas, drained and rinsed
  • 2 tablespoons harissa paste
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/4 cup creamy peanut butter (natural, unsweetened preferred)
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon rice vinegar or lime juice
  • Water to thin, as needed
  • Pinch of red pepper flakes (optional)
  • 2 cups cooked brown rice or quinoa
  • 1 cup shredded carrots
  • 1 cup chopped cucumber or zucchini
  • 1/2 cup chopped fresh cilantro or parsley
  • 1/4 cup roasted peanuts or cashews, chopped
  • Lime wedges, for serving

Instructions

  1. Cook 2 cups of brown rice or quinoa according to package instructions (about 20 minutes). Set aside and keep warm.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add drained chickpeas and sauté for 2 minutes to warm through.
  3. Stir in 2 tablespoons harissa paste, 1 teaspoon smoked paprika, salt, and pepper. Toss well to coat chickpeas evenly. Cook for another 5-7 minutes, stirring occasionally, until chickpeas are slightly crispy and fragrant. Add a splash of water if skillet gets too dry.
  4. In a bowl, whisk together 1/4 cup creamy peanut butter, 2 tablespoons soy sauce, 1 tablespoon grated fresh ginger, 1 tablespoon maple syrup, and 1 tablespoon rice vinegar. Add water a teaspoon at a time until sauce is smooth and pourable. Adjust taste with lime juice or red pepper flakes as desired.
  5. Shred 1 cup carrots and chop 1 cup cucumber or zucchini. Roughly chop 1/2 cup fresh cilantro or parsley and set aside.
  6. Divide cooked rice or quinoa between bowls. Top each with harissa chickpeas, shredded carrots, chopped cucumber, and fresh herbs.
  7. Drizzle peanut-ginger sauce over the top and sprinkle with chopped roasted peanuts or cashews. Serve with lime wedges.

Notes

If harissa paste is too spicy, start with half the amount and add more to taste. Toast chickpeas slowly for a crispy outside and creamy inside. Adjust peanut-ginger sauce consistency with water to achieve a pourable texture. Fresh ginger is preferred for best flavor. Sauce can be made ahead and stored in the fridge. For nut allergies, substitute peanut butter with sunflower seed or almond butter.

Nutrition

Keywords: harissa chickpeas, peanut-ginger sauce, healthy dinner bowl, quick meals, vegan, gluten-free, plant-based, easy recipe

Find it online: https://forkifyfun.com/flavorful-nye-snacks-dinner-bowl-with-harissa-chickpeas-easy-recipe-for-quick-healthy-meals/