Moroccan Chickpeas with Poached Eggs + Harissa

WOOT! That’s what I say anytime I prep something with some seriously T-A-S-T-Y harissa. Spiciness is not only my fave with food, but it’s also how I like to live my life! This dish is certain to woo anyone who likes a filling + friggen’ easy to make dish…we urge you to try it and add in any extra veggies you like!

Moroccan Chickpeas with Poached Eggs + Harissa

makes 4 servings

What You Need:

  • 1, 15 oz. can chickpeas
  • 1/2 cup (+ more if you want it SPICY!) harissa
  • 1 yellow onion, sliced
  • 2 medium red potatoes, diced
  • 1 small head broccoli, cut into florets
  • 2 carrots, sliced
  • 1/8 cup green olives, sliced
  • Optional: 1-2 soft-boiled eggs
  • Optional topping: vegan sour cream

To Make:

  1. Preheat the oven to 350 degrees F
  2. Place the well-rinsed chickpeas in a medium mixing bowl and top with harissa. Mix well, then spread them out on a parchment paper-lined baking sheet.
  3. Bake for 10-12 minutes, remove + set aside.
  4. In a large skillet, heat 1 TB cold-pressed oil-of-choice and toss in the onion, carrot, broccoli, + potato- cook until tender, roughly 15 minutes.
  5. Optional: soft-boil eggs while cooking the veggies.
  6. Serve 1/2 cup chickpeas with 1 cup veggie mix + 1 TB green olives. Optional to top with an egg and/or vegan 1 TB sour cream.




RecipesAshley Pettit