Dinner for 4
Harissa Bean Puree with Roasted Vegetables
Harissa bean puree pairs with roasted vegetables and a crisp walnut crumble seasoned with baharat and red pepper.
$1.35per serving $
45 minstart to table
4servings
AfricanVegetarianVeganDairy-freeBudgetFamilyDinnersCold-weather comfortWinter

Ingredients
- 1 cup chopped carrots
- 1 1/2 cups peeled and cubed potatoes
- 15 ounce can chickpeas
- 1 tbsp harissa paste
- 3 tsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp thyme
- 1/2 tsp paprika
- 1 head garlic
- 15 oz can white beans
- 2 tbsp tahini
- 2 tsp extra virgin olive oil
- 2 tbsp harissa paste
- 1/4 tsp salt (optional)
- 1/2 tsp lemon zest
- 1 tbsp lemon juice
- 2 tbsp ice cold water
- 1/3 cup raw walnuts
- 1 tsp lemon zest
- 1 tsp baharat
- 1/4 tsp salt
- 1/2 tsp red pepper flakes
- 1 tbsp nutritional yeast
Steps
- Heat the oven to 425 F and toss the carrots, potatoes, chickpeas, harissa, olive oil, salt, pepper, thyme, and paprika on a large baking sheet.
- Add the garlic head to the sheet, cover it with foil, and roast everything for 30 minutes.
- Blend the white beans, tahini, olive oil, harissa, salt, lemon zest, lemon juice, and cold water until smooth.
- Toast the walnuts in a dry skillet over medium heat for 4 minutes, then stir in baharat, salt, red pepper flakes, and nutritional yeast.
- Squeeze the roasted garlic into the bean puree, stir well, and spoon it onto plates with the roasted vegetables and walnut crumble.
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