Middle Eastern · main

Harissa Roasted Vegetable and Chickpea Bake

Name: Harissa Roasted Vegetable and Chickpea Bake
Prep time: 38 min
Total time: 38 min
Cuisine: Middle Eastern
Ingredients: chickpeas — 851 g; cauliflower — 454 g; red onion — 110 g; red bell peppers — 200 g; sesame seed paste — 41 g; olive oil — 54 g; garlic — 12 g; cumin — 5 g; salt — 5 g; black pepper — 3 g; lemon — 65 g; nonfat plain yogurt — 118 g; feta cheese — 113 g; parsley — 15 g

Harissa Roasted Vegetable and Chickpea Bake reads citrus 5.4, sourness 4.9 and salinity 4.6 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 38 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.3 / 10
Sweet & Fruity — 5.8 / 10
Sour & Bright — 6.9 / 10
Bitter & Earthy — 2.6 / 10
Rich & Fat — 4.9 / 10
Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Citrus 5.4 · Sourness 4.9 · Salinity 4.6 · Fruity 4.5 · Sweetness 4.2 · Richness 3.8 · Nutty 3.6 · Umami 3.6 · Allium 3.5 · Funk & Ferment 2.5 · Herbaceous 2.4 · Earthy 2.4 · Warm Spice 1.8 · Bitterness 1.6 · Floral 1.2 · Marine & Briny 1.0 · Heat 0.8

What's in it (14)

chickpeas — 851 g
cauliflower — 454 g
red onion — 110 g
red bell peppers — 200 g
sesame seed paste — 41 g
olive oil — 54 g
garlic — 12 g
cumin — 5 g
salt — 5 g
black pepper — 3 g
lemon — 65 g
nonfat plain yogurt — 118 g
feta cheese — 113 g
parsley — 15 g

Time & effort: about 38 min · effort: involved

Nutrition (per 100 g, engine-estimated): 203.3 kcal, 10.9 g protein, 5 g fat, 29.2 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

Preheat the oven to 425 F. Drain and rinse the chickpeas, then spread them on a clean kitchen towel and pat thoroughly dry — the drier they are, the crisper they'll roast.
In a small bowl, whisk 3 tablespoons harissa paste, 3 tablespoons of the olive oil, garlic, cumin, salt, and black pepper into a loose marinade.
On a large rimmed sheet pan, toss the chickpeas, cauliflower florets, onion wedges, and bell pepper pieces with the harissa marinade until evenly coated, then spread everything into a single layer.
Roast until the vegetables are deeply browned at the edges and fork-tender and the chickpeas are crisp, about 30 minutes, stirring once halfway through so everything browns evenly.
While the tray roasts, whisk together the yogurt, lemon zest, 1 tablespoon of the lemon juice, the remaining 1 tablespoon olive oil, and a pinch of salt into a bright, pourable sauce; refrigerate until needed.
As soon as the tray comes out of the oven, squeeze the remaining lemon juice over the top and scatter the feta and parsley over the hot vegetables so the cheese softens slightly.
Serve directly from the tray with the lemon-yogurt sauce spooned over or passed alongside.

Dishes with a similar flavor shape

Stuffed Bell Peppers with Couscous, Chickpeas, and Feta — Mediterranean
Harissa Chickpea Pasta with Feta — Mediterranean
Butternut Squash Ravioli with Brown Butter and Sage — Italian
Mediterranean Eggplant Steaks and Orzo Salad with Walnuts, Oregano and Tomatoes — Mediterranean
Baked Orzo with Feta, Tomatoes, and Chickpeas — Mediterranean

Keep reading: what citrus, sourness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.