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5 from 3 votes

Harissa Chickpeas and Vegetables with Dill Sauce

Servings: 4
Author: Pamela

Ingredients

  • 1 pound Brussels sprouts trimmed, halved (large ones quartered)
  • 1 pound small Yukon Gold or red potatoes halved, larger one can be quartered (no need to peel)
  • ½ red onion sliced in wedges
  • 3 medium carrots cut into 1-inch slices on a diagonal
  • 1 ½ cups cooked chickpeas or 1 15-ounce can, drained and rinsed
  • 1 teaspoon sea salt
  • Freshly ground black pepper
  • 3 Tablespoons unrefined cold-pressed extra-virgin olive oil
  • 1-2 Tablespoons harissa paste* harissa heat varies from brand to brand
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Optional: 1 lemon zested (I didn’t use it because I used a lot of lemon in the rest of the menu)
  • Dill sauce:
  • 1 cup plain unsweetened yogurt Greek yogurt, or cashew yogurt (I’m sure other yogurts would work, but haven’t tested them)
  • Big dollop of vegan mayo like Vegenaise
  • 2 garlic cloves minced if your blender is weak
  • 1 box .75 ounce fresh dill leaves and tender stems
  • ½ shallot or 2 scallions chopped
  • Zest and juice of 1 lemon
  • 2 teaspoons white wine vinegar
  • Sea salt and pepper to taste

Instructions

  • Preheat the oven to 425 degrees or 400 convection if using more than one sheet pan.
  • Line a ¾ sheet pan or two half sheet pans with unbleached parchment paper. Toss brussels sprouts, potatoes, red onion, carrots, chickpeas, salt and pepper in a large bowl with olive oil, harissa paste, cumin, and coriander until evenly coated. Spread vegetables on the sheet pan(s) in a single layer.
  • Roast vegetables for 45 - 50 minutes, tossing them halfway through, until tender and vegetables have caramelized edges.
  • In the meantime, place all dill sauce ingredients in a blender and blend until smooth.
  • Transfer vegetables to a platter. Toss with lemon zest, if using. Spoon dill sauce over the cooked vegetables or serve it on the side. Garnish with fresh dill, mint, parsley or your favorite herbs of choice, if desired.

Notes

*Or use 1 Tablespoon sriracha instead. Different, but still delicious. I used 1 Tablespoon Le Pain Quotidien harissa paste and there was ample heat for me.