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Flavorful Blackeyed Pea Nourish Bowl Recipe with Easy Harissa Chickpeas

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A wholesome and satisfying nourish bowl featuring smoky harissa chickpeas and tender blackeyed peas, perfect for quick weeknight meals or meal prep.

Ingredients

Scale
  • 1 ½ cups cooked blackeyed peas (canned or freshly cooked; rinse well if canned)
  • 1 tablespoon olive oil (for blackeyed peas)
  • ½ teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 teaspoons harissa paste
  • 1 tablespoon olive oil (for chickpeas)
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • Salt, to taste
  • 2 cups cooked quinoa or brown rice
  • 1 cup baby spinach or mixed greens
  • ½ cup cherry tomatoes, halved (optional)
  • ¼ cup chopped fresh parsley or cilantro
  • Juice of ½ lemon
  • Optional: crumbled feta cheese or avocado slices

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a medium bowl, toss drained chickpeas with olive oil, harissa paste, ground cumin, garlic powder, and salt until evenly coated.
  3. Spread chickpeas in a single layer on the baking sheet and roast for 20-25 minutes, shaking the pan halfway through to crisp evenly.
  4. While chickpeas roast, rinse 1 cup quinoa or rice under cold water. Combine with 2 cups water and a pinch of salt in a saucepan. Bring to boil, cover, and simmer for 15 minutes (quinoa) or 40 minutes (brown rice) until fluffy.
  5. Heat olive oil in a skillet over medium heat. Add blackeyed peas, smoked paprika, salt, and pepper. Cook for 5-7 minutes, stirring gently until heated through.
  6. Prepare fresh ingredients: halve cherry tomatoes, chop parsley or cilantro, and wash baby spinach or greens.
  7. Assemble the bowl: start with quinoa or rice base, add greens, spoon warm blackeyed peas and crispy harissa chickpeas on top, then scatter cherry tomatoes and herbs.
  8. Finish with a squeeze of lemon juice and add feta or avocado slices if desired.
  9. Serve immediately. Leftovers keep well refrigerated for up to 3 days.

Notes

Shake chickpeas halfway through roasting to ensure even crisping. Rinse canned beans and quinoa/rice before cooking to improve freshness and texture. Adjust harissa paste amount to control spice level. Leftovers reheat well; add chickpeas last to keep crispy.

Nutrition

Keywords: blackeyed peas, harissa chickpeas, nourish bowl, healthy recipe, quick dinner, vegetarian, gluten-free

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