Hot Harissa & Falafel-Spiced Chickpea Nourish Bowls
with Fresh Mint, Feta & White Quinoa
Cooking time
25 minutes
Servings
2/4
Calories
720 /serving
Get into a Middle Eastern mood on a warm summer evening. Chickpeas channel the fun of falafel when they’re oven-roasted in a coating of spicy harissa, along with heady spices, herbs and aromatics (think sumac, lemon zest and sesame seeds). Roll them into bowls lined with fluffy white quinoa with a sparkling homemade lemon-garlic vinaigrette. Brighten the scene with fresh mint leaves, diced cucumbers, halved cherry tomatoes and cubes of feta cheese, and enjoy the sunset.
We will send you:
- 100g Radishes (or French radishes)
- 140g Cherry tomatoes
- 1 Bunch of mint
- 1 Garlic clove
- 1 Lemon
- 2 Cucumbers
- 540ml Chickpeas (canned)
- 95g White quinoa
- 30g Feta
- 15g Harissa
- 8g Lovely Levant spices (sumac, sesame seeds, oregano, basil, thyme, savory, lemon zest, marjoram, kosher salt)
Contains: Milk, Sesame, Sulphites
You will need:
Medium pot
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
38 g
Saturated Fat
6 g
Sodium
1010 mg
Total Carb
81 g
Sugars
12 g
Protein
24 g
Fibre
19 g
Preparation
Roast the chickpeas
Preheat the oven to 450°F. Drain and rinse the chickpeas. In a medium bowl, combine the chickpeas, harissa (add ½ for medium spicy), a drizzle of oil, ⅔ of the spices and S&P. Arrange on a lined sheet pan and roast, stirring halfway, 20 to 25 min., until crispy and beginning to brown. Reserve the bowl.
Cook the quinoa
Meanwhile, using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff and keep warm.
Mise en place
Meanwhile, mince the garlic. Pick the mint leaves off the stems; finely chop the leaves. Small-dice the cucumbers. Thinly slice the radishes. Halve the tomatoes. Juice the lemon.
Make the vinaigrette & dress the vegetables
In a small bowl, combine the garlic, lemon juice, 3 tbsp oil (double for 4 portions), the remaining spices and S&P. In the reserved bowl, combine the tomatoes, radishes, cucumbers, a drizzle of oil, ½ the mint and S&P.
Finish & serve
To the pot of quinoa, add ⅓ of the vinaigrette; stir well. Divide the quinoa between your bowls. Top with the vegetables, chickpeas and cheese. Drizzle with the remaining vinaigrette. Garnish with the remaining mint. Bon appétit!
