Harrissa Bean Puree with Roasted Vegetables and Baharat Walnut Crumble
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy harissa-spiced chickpea and white bean puree topped with roasted vegetables and a crunchy walnut-baharat crumble. Rich in protein and fiber, this Middle Eastern–inspired dish is substantial enough for a full meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup chopped carrots (1/8” thick slices)
- 1 1/2 cups peeled and cubed potatoes
- 15- ounce can chickpeas (or 1 1/2 cups cooked chickpeas)
- 1 tablespoon harissa paste
- 3 teaspoons olive oil (divided)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme, (dill, or other herbs of choice)
- 1/2 teaspoon paprika (or smoked paprika)
- 1 head garlic
- 15 ounce can white beans
- 2 tablespoons tahini
- 2 teaspoons extra virgin olive oil
- 2 tablespoons harissa paste
- 1/4 teaspoon salt (or more, to taste)
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons ice cold water (or more, if needed)
- 1/3 cup raw walnuts
- 1 teaspoon lemon zest
- 1 teaspoon baharat, (ras el hanout, or za’atar)
- 1/4 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1 tablespoon nutritional yeast
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 1269mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1231mg
- Calcium
- 179mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1269MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.