Harissa Tomato Chickpea Bowl

episode #92 of 30-minute budget meals

Sometimes I forget that quinoa is an inexpensive, nutrient-rich ingredient that is soo much quicker to prepare than rice. As much as I do love rice, it’s good to remember that quinoa is also an option.

So we’re using quinoa this week! It’s the base for a combination of roasted tomatoes, harissa, and chickpeas that bake together in one dish and melt together to form a sort of sauce. While that roasts, you whip together a garlicky yogurt and a lemony-onion-parsley topping that goes on top of everything. I love how the lemony onions pair with the harissa tomatoes — it’s light and bright while also hearty and spice-filled.

If harissa isn’t in the cards for you, you can always substitute with any of your other favorite hot sauces — salsa macha could work here, Calabrian chili peppers, or even a chili crisp. Otherwise, throw in a pinch of crushed red pepper and maybe a little more olive oil, and it’s a decent substitute!

RECIPE!

Harissa Tomato Chickpea Bowl

Ingredients (serves 2-3)