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Roasted Potatoes and Chickpeas with Green Harissa

Roasted Potatoes and Chickpeas with Green Harissa

I’ve been thinking more about the idea of building blocks in cooking. I wrote an entire book on recipes as building blocks but I also love the idea of key recipes for which you can use for several meals. For example, green harissa. This harissa first made an appearance as a topping for grilled cauliflower. Then I used it for this simple salad. Finally, I tossed the harissa with roasted potatoes and chickpeas. This recipe sits in side dish territory but I also pack it for lunch, with a handful of spinach.

The green harissa is riff on the more traditional red harissa using jalapeños and a heavier hand of herbs. I love using it as a topping for grilled/roasted vegetables and tossed with different types of legumes. Green harissa also works well as a condiment for grain bowls, morning eggs, and even savory oatmeal. Read more and see the recipe.

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