Harissa-Honey Chickpeas with Charred Lemon Yogurt
Turn a can of chickpeas into a bold, crispy-sauced dinner with smoky harissa, a touch of honey, and cool lemony yogurt. Scoop it up with warm flatbread or serve it over rice.
Ingredients
- 2 cans chickpeas, drained, rinsed, and patted dry
- 2 tablespoons olive oil
- 1 tablespoon harissa paste
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 lemon, halved
- 3/4 cup thick Greek yogurt
- 1 small garlic clove, finely grated
- 2 tablespoons chopped fresh mint or parsley
- Warm flatbread, for serving
Instructions
- Heat the oven to 425°F (220°C). Toss the chickpeas with olive oil, harissa, honey, cumin, and salt until evenly coated.
- Spread the chickpeas on a baking sheet. Add the lemon halves cut-side down and roast for 25 to 30 minutes, shaking the pan once, until the chickpeas are golden and crisp at the edges.
- Stir the yogurt with the grated garlic and a squeeze of juice from one charred lemon half. Taste and add more lemon juice if you like.
- Spread the lemon yogurt on a serving plate. Pile the hot chickpeas on top, sprinkle with mint or parsley, and serve with warm flatbread.