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Harissa Chickpea Bowl with Sundried Tomatoes

4.5
11
Notes
30 mins cook
This recipe is a weeknight saver. A comforting chickpea bowl that delivers both on flavour and nutrition in less than 30 minutes.
Gigi Grassia

Gigi Grassia

Harissa chickpea bowl with sundried tomatoes
Serves
4
Red Onion
Garlic Clove
Sun-Dried Tomato
Kalamata Olives
Tomato Purée
Harissa
Vegetable Stock
Cooked Chickpea
Coconut Milk
Baby Spinach
Nutritional Yeast
Olive Oil
Toasted Sourdough

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    Notes
    (10)

    K
    Katherine L.
    18 days ago
    Really tasty and leftovers heated up great for lunch the next day.nomnom
    D
    Dan H.
    21 days ago
    Added lime as a squeeze over the bowl. Have the dish a bit of extra zing and freshness.
    L
    Lauren H.
    a month ago
    I made this without the coconut milk and it was delicious with the sourdough bread.
    S
    Sakshi M.
    2 months ago
    Feels like this dish is missing another ingredient. didn't quite hit the spot.
    J
    Jon R.
    2 months ago
    Any alternative to coconut milk? It’s not just the quantity for me, it’s the taste of coconut that puts me off
    Mob
    Mob
    2 months ago
    ·
    Admin
    Hi Jon, you could sub it for more stock and stir through a splash of vegan or non-vegan cream for creaminess at the end!
    D
    Dan F.
    2 months ago
    I agree with others re: way too much coconut milk. Added some curry powder which rounded it off a bit.
    D
    Donjeta M.
    2 months ago
    Good but the instructions need to align with the quanity you make. For instance when you have double the amount of food you need to double the amount of time cooking to make it as it should be. I made it for 4 people meaning I had to simmer for 20 mins to make it thick and saucy because it was still too soupy
    A
    Amber B.
    3 months ago
    400 ml coconut milk makes the sauce a lot whiter than in the picture and makes it taste too much of coconut in my opinion. Next time I’d use half.
    E
    Evy V.
    3 months ago
    Really great recipe, I used Pili-pili chili pepper instead of Harissa and added some boiled potatoes before serving
    S
    Shonagh F.
    3 months ago
    Tried for 4 and 2 tbsp of harissa was far too much spice, and I can handle my spice !

    Gigi Grassia

    As a passionate plant-based nutrition coach, personal trainer, and ultra-marathon runner from Italy, Gigi (aka @gigi_goes_vegan) is on a mission: to demonstrate that a high-protein diet is entirely possible on a plant-based regimen and to show that food is a love language.

    Gigi Grassia
    View Chef profile

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