Harissa Stewed Chickpeas with Roasted Potatoes, Kale, and Garlic Yogurt

Flavorful, saucy chickpeas, greens for a little bitter bite, crispy potatoes, garlicky yogurt, and a finish of herbs and spices make these bowls a dream. Vegetarian, warming, full of flavor, but not heavy. If you want to make them vegan you can follow the inspiration recipe from The First Mess more closely as Laura tops them with a lemon tahini sauce instead of yogurt.

My last Potter Hill CSA of the season included tomatoes, cherry tomatoes, green tomatoes, leeks, shishitos, potatoes bok choi, kale, mustard greens, perpetual spinach, and radishes. Radish greens went alongside frizzled chickpeas. Sauteed bok choi and perpetual spinach, and raw, chopped radishes went into tofu bowls with citrus tahini sauce. I’m planning to use some greens and carrots from a past week in bibimbap. For breakfast this weekend I’m thinking about a winter version of this potato, tomato, and leek frittata with shishitos sauteed alongside the leeks and the tomato omitted (I find tomatoes at this point in the season are better if cooked more, but I might finish with some cheddar cheese on top).

If you’re feeling like soup, this is my favorite recipe for leek and potato. Curry butternut squash soup with coconut milk is really the only squash soup I make (and I love it so). Please forgive the terrible photo, but this chipotle black bean soup is another winner.

Harissa Stewed Chickpeas with Roasted Potatoes, Kale, and Garlic Yogurt

Serves 6. Adapted from The First Mess.

  • 2 lbs new potatoes
  • 6 tablespoons olive oil, divided
  • Salt and pepper
  • 1 small onion, diced
  • 5 garlic cloves, 3 minced and the other 2 grated (kept separate)
  • 1 tablespoon tomato paste
  • 1 tablespoon harissa
  • 3 large tomatoes, chopped (about 1.5 lbs total)
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 bunch kale, chopped
  • 1/2 lemon
  • 1 cup full-fat Greek yogurt
  • 1/4 cup chopped parsley leaves
  • Aleppo pepper for serving

Preheat the oven to 400F. Cut potatoes into 1/2″ thick wedges and toss with 3 tablespoons olive oil, salt, and pepper. Spread between two baking sheets and roast for 35 minutes, stopping at 20 minutes to slip the potatoes, and switch the pans. The potatoes should be thoroughly crisp with the centers cooked through.

While the potatoes are roasting heat a large pot over medium high heat. Add 2 tablespoons olive oil and when it shimmers add in the onion. Cook for 5 minutes, or until they are translucent and starting to brown at the edges. Add the garlic and cook for 1 minute or until fragrant. Add the tomato paste and harissa. Cook for 1-2 minutes while stirring to coat the onions and garlic. Add in the chopped tomatoes, a pinch of salt and a few grinds of pepper, then bring to a simmer and cook for about 5 minutes, until the tomatoes start to break down. Add in the chickpeas, return to a simmer, and cover. Let simmer on medium-low heat until the potatoes are done. Taste and season again if needed.

Heat a pan over medium high heat. Add 2 tablespoons olive oil and when it shimmers add in the kale. Cook for 2-3 minutes, tossing so that the kale wilts completely. When it is just cooked, remove from the heat and squeeze the lemon half over.

Stir the grated garlic into the yogurt.

Build the bowls with the chickpea stew on the bottom, followed by greens, potatoes, yogurt sauce, parsley, and aleppo pepper. Dig in!

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