Roast chickpeas, cauliflower florets, and carrots with harissa, olive oil, garlic, and warm spices until crisp-edged and caramelized; finish with lemon and herbs.
By james
Servings
4
2 can Canned chickpeas, drained and rinsed
1 piece Cauliflower
4 piece Carrots
3 tbsp Harissa paste
4 tbsp Olive oil
4 clove Garlic cloves
1.5 tsp Ground cumin
1 tsp Ground coriander
1 tsp Smoked paprika
0.25 tsp Ground cinnamon
1 tsp Salt
0.5 tsp Black pepper
1 piece Lemon
0.25 cup Fresh flat-leaf parsley
4 tbsp Greek yogurt (garnish, optional)
3 tbsp Pomegranate seeds (garnish, optional)
Calories
477 kcal
Protein
15g
Carbs
56g
Fat
24g
Fiber
15g
Sugar
17g
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Prep & Season
1. Preheat your oven to 220°C (425°F). Pat the drained chickpeas completely dry with a clean kitchen towel — this is key for getting them crispy. Break the cauliflower into medium florets and peel the carrots, then cut them on the diagonal into 1.5 cm (0.5 inch) thick pieces.
2. In a large bowl, whisk together the harissa paste, olive oil, finely grated or minced garlic, ground cumin, ground coriander, smoked paprika, cinnamon, salt, and black pepper until combined into a bold marinade.
3. Add the dried chickpeas, cauliflower florets, and carrot pieces to the bowl and toss thoroughly until everything is well coated in the harissa mixture.
2 can Canned chickpeas, drained and rinsed,
1 piece Cauliflower,
4 piece Carrots
Roasting
4. Spread the coated vegetables and chickpeas across one or two large baking trays in a single layer, making sure nothing is crowded — crowding steams rather than roasts. Roast in the preheated oven for 35–40 minutes, turning everything once halfway through, until the cauliflower edges are dark and caramelized, the carrots are tender, and the chickpeas are golden and crisp.
Finish & Serve
5. Remove the trays from the oven. Squeeze the juice of the lemon over everything while still hot and toss gently. Scatter the freshly chopped flat-leaf parsley over the top. Serve with spoonfuls of Greek yogurt and a sprinkle of pomegranate seeds if using.
By james