Harissa Chickpea Bowls w/ Roasted Potatoes & Mixed Greens

Breanna sent this in and says it’s one she loves and makes often from The First Mess. I LOVE Laura’s food, and this was no exception. This dish was straight forward, quick and the sum was greater than its parts. I will for sure make this again.

Laura toasts dry spices and mixes them with tomato sauce for the chickpeas. I use the harissa paste (they also sell one at Whole Foods) from Trader Joes and found that 1 tsp. was plenty of heat for our family, but this will depend on the brand. The paste is included in the recipe below, but Laura’s blend for this recipe is: 1 tsp. cumin seeds, 1 tsp. coriander seeds, 1 tsp. caraway seeds and 1 tsp. chili flakes, all toasted in a hot pan then ground, and mixed with the tomato sauce. I buy a za’atar blend from Cost Plus World Market, or online. If you have a spice shop near you, they’ll have it too. It can be made from scratch too, but I feel like I may be asking for too much for one recipe with that.

Feta wasn’t suggested as it’s a vegan blog, but I think it would be a nice addition for serving, so included it below and in the grocery list.