Harissa Chickpea and Veg Sheet Pan Meal
Directions
- 1Preheat oven to 400F.
- 2Remove stem from cauliflower and break into bite-size florets.
- 3Halve the eggplant, and cut into bite size pieces.
- 4Drain the beans, rinse, and pat dry.
- 5Halve the red onion and cut into quarters.
- 6In a bowl, mix together olive oil, harissa, maple syrup, orange zest, spices, and a pinch of salt.
- 7Taste to adjust the seasoning.
- 8Grease 2 quarter sheet trays.
- 9Toss the cauliflower and eggplant with half of the harissa mixture and place on one sheet tray.
- 10Toss the beans with red onion on the other sheet tray.
- 11Roast in the oven for 30-35 minutes or until fork tender.
- 12Toss the vegetables once midway through.
- 13While the veggies cook, prepare your couscous per boxed instructions.
- 14Once cooked, toss with 2 tbsp chopped parsley and 1 tbsp butter.
- 15Prepare lemon yogurt by mixing together yogurt with lemon zest of 1 lemon and juice from 1/2 lemon.
- 16Remove veggies from oven.
- 17Squeeze remaining lemon half over veggies.
- 18Toss and serve with cous cous and yogurt.
Ingredients
- 1 head cabbage
- 1 eggplant
- 1 large red onion
- 2 cans cannelini beans
- 3 tbsp olive oil
- 3 tbsp harissa paste
- 1 orange zest
- 1 tbsp maple syrup
- 0.5 tsp baharat seasoning
- 0.5 tsp cinnamon
- 0.25 tsp cumin
- 1 to taste salt
- 1 cup couscous
- 0.5 cup coconut yogurt
- 1 lemon
- 2 tbsp chopped parsley
- 1 tbsp butter
Equipment
ovenquarter sheet traysbowl
Tips
- Use seasonal vegetables like cauliflower, sweet potatoes, and eggplant.
- Cook vegetables until fork tender, tossing once midway through.
- Prepare couscous per boxed instructions and toss with parsley and butter.
- Serve with a lemon coconut yogurt for a well-rounded meal.
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