Popular harissa spices up this roasted chickpea and veggies bowl


Home cooks are putting harissa on everything right now. I’m seeing this Moroccan spice mix rubbed on lamb and stirred into hummus, sprinkled on pasta or whisked into salad dressing.

Whether in the form of a paste or a dried spice mix, harissa usually contains hot chili peppers (regular or smoked), garlic, cumin, coriander and caraway. Some cooks include cinnamon, mint or ginger to add further complexity to the flavor.

Grain bowls are one way Lindsay Cotter enjoys harissa. In this recipe from her book, “Nourishing Superfood Bowls: 75 Healthy and Delicious Gluten-Free Meals to Fuel Your Day” (Page Street Publishing, $21.99), which is all about those healthy one-bowl meals that include vegetables, protein and often a whole grain or starch, she tosses chickpeas, broccoli and cauliflower with olive oil and harissa. Because she is roasting them before adding to the bed of lentils and greens, she uses a dried harissa spice mix instead of a wet paste.

The pureed paste version of harissa can be used as a flatbread or sandwich spread, a dipping sauce or an addition to hummus or guacamole. In this month’s issue, Allrecipes Magazine featured a recipe for Chef John’s Harissa Sauce, a fresh harissa that starts with a fresh Fresno chili, one habanero and a roasted bell pepper, as well as whole caraway and coriander seeds. You can find that in this month’s issue or at armagazine.com/chef-johns-harissa-sauce.

Moroccan Roasted Veggie Power Bowls

For a vegan option to this bowl, omit the cheese. For added protein, toss chopped hard-boiled egg, chicken or salmon on each bowl to boost protein content and make it a main meal. If you don’t have harissa seasoning, you can make your own. Mix together 1 tablespoon of hot paprika combined with 1/4 teaspoon each of caraway seeds, cumin, garlic powder, pepper, sea salt, cinnamon and ginger.

— Lindsay Cotter

8 ounces broccoli florets (fresh or frozen)

8 ounces cauliflower florets (fresh or frozen)

1 1/2 cups cooked or canned chickpeas, drained

1/3 cup olive oil

1 to 1 1/2 tablespoons harissa dry spice seasoning

1 teaspoon minced garlic

1/2 to 1 teaspoon fine sea salt or kosher salt

1/2 to 1 teaspoon pepper

For the bowls:

2 cups chopped leafy greens

2 cups cooked black or green lentils

1 chopped green onion (or 1/4 cup chopped red onion)

2/3 cup sliced radish

For the toppings:

Sliced lemon

2/3 cup crumbled goat cheese or feta cheese

Fresh cilantro

Crushed red pepper flakes

Garlic salt or garlic powder, to taste

Olive oil

Balsamic vinegar

Fresh lemon juice

Heat the oven to 425 degrees. Line a baking sheet with foil or coat with cooking spray.

To make the roasted veggies, toss the broccoli, cauliflower and chickpeas with the olive oil, harissa, garlic, salt and pepper. Layer on the baking sheet and roast for 20 to 25 minutes.

For the bowls, layer equal amounts of the leafy greens, followed by the lentils, green or red onion, radishes and roasted veggies in each. Top each bowl with the sliced lemon, goat cheese, cilantro, red pepper flakes and garlic salt. Drizzle each bowl with the olive oil, balsamic vinegar and a squeeze of lemon. Serves 3 to 4.

— From “Nourishing Superfood Bowls: 75 Healthy and Delicious Gluten-Free Meals to Fuel Your Day” by Lindsay Cotter (Page Street Publishing, $21.99)



Reader Comments ...


Next Up in Austin360 Eats

Austin360 On The Record: Western Youth, Jaimee Harris, Will Courtney, more
Austin360 On The Record: Western Youth, Jaimee Harris, Will Courtney, more

Western Youth. Contributed/Letitia Smith OUT THIS WEEK Western Youth, self-titled. With the recent addition of well-traveled Austin troubadour Graham Weber to their lineup, the roots-rock band formed in 2012 by singer-guitarists Taylor Williams and Matt Gregg plus drummer Brian Bowe has reached another level. Weber, Williams and ...
Home Slice Pizza North Loop now open Tuesdays; online ordering available at both locations
Home Slice Pizza North Loop now open Tuesdays; online ordering available at both locations

There was a unique frustration when I lived in Rome. You’d get excited about going to lunch, only to arrive and realize that the restaurant was  chiuso per giorno di riposo. Closed for a day of rest. I remember it happening a lot on Tuesdays and also on Sundays, obviously. In the always-open United ...
Uchi opening its first location outside of Texas in October
Uchi opening its first location outside of Texas in October

One of the standard bearers of refined dining in Austin and throughout Texas has its eyes set beyond the Lone Star State. After opening locations in Dallas and Houston, Hai Hospitality is set to open Uchi Denver on October 4. The restaurant will be located on the corner...
The best pepperoni pizzas in Austin
The best pepperoni pizzas in Austin

It’s another fake food holiday; I mean, really, #NationalPepperoniPizza day? Well, whatever. It is one of my favorite pizza orders, though I sometimes get creative. A pizza from Home Slice Pizza with a red bell pepper heart design. Tom McCarthy Jr. FOR AMERICAN-STATESMAN In the spirit of this day of national recognition, here are...
Cedar Door owners opening Italian-Southern restaurant downtown Friday
Cedar Door owners opening Italian-Southern restaurant downtown Friday

Two of the most popular dining trends over the past several years in Austin have been Southern and Italian cuisines. Soon you can get a taste of both under one roof. Longtime Cedar Door owners Steve and Heather Potts will open La Volpe Friday at 201 Brazos St. B, next door to their downtown...
More Stories