Wednesday, December 27, 2017

Roasted Green Beans & Chickpeas w/ Harissa and Feta

I loved these green beans so much I could marry them.

They are the BEST!

I didn't expect much out of such a simple recipe, but wow!

If you are not familiar with harissa paste....get acquainted.

It is a chili pepper paste made in Tunisia from red peppers and other spices. Each blend is unique.
A little goes a long way.

It is very popular in Moroccan cuisine and in every grocery store in France. I always bring a tube of it back from Paris.

You can mail order it here on amazon.

This recipe is a great side dish for a party, and though tasted best warm out of the oven, it was still great at room temperature.

I adapted the recipe from Floating Kitchen, adding a bit more olive oil, longer cooking temperature and swapped pimenton (smoked paprika) for regular paprika.

Roasted Green Beans & Chickpeas w/ Harissa and Feta:

For the Chickpeas:

1 (16 ounce) can chickpeas, drained and rinsed
1 tbsp. extra-virgin olive oil
1/2 tsp. kosher salt
1/2 tsp. cumin
1 tsp. smoked Spanish paprika (pimenton)

For the Green Beans:

1 tablespoon harissa paste
1 tbsp. extra-virgin olive oil
12 ounces green beans, trimmed
1/4 cup feta cheese, crumbled

Pre-heat your oven to 400F degrees.

Spread the chickpeas out on a paper towel. Then use another paper towel to pat them completely dry.

In a medium bowl, combine the olive oil, salt, cumin and paprika. Add the dried chickpeas and toss until they are well coated. Spread the chickpeas out onto a rimmed baking sheet. Then transfer them to your pre-heated oven to roast for 25 minutes, stirring once halfway through cooking time. Remove the chickpeas from the oven and set them aside.

Meanwhile, prepare the green beans. In a large bowl, combine the harissa paste and the olive oil. Add the green beans and toss them to coat.

Spread the green beans out onto a second rimmed baking sheet and transfer them to your pre-heated oven. Roast for 10 minutes. Then remove them from the oven and set aside.

To serve, arrange the green beans on a serving plate.

Top with the chickpeas and the feta cheese.

These are best served right away, while nice and warm.


The Short (dis)Order Cook said...

I bought two jars of harissa recently and haven't used them much. This is going to be on my list. Green beans are one vegetable the hubs and I always agree on and I love roasted chickpeas.

Mom said...

After reading your recipe early this morning, I went to Trader Joe's for the Harissa and Whole Foods for some beautiful green beans. I am making this recipe tonight. Can't wait! Thank you!

Mom said...

Yummy recipe. I made it exactly as written and it was truly delicious. I served it with filet mignon topped with rosemary/tarragon butter and halved roasted red potatoes. Perfect! The beans: The roasted garbanzo beans are addictive and add a light crunch. Just the right amount of harissa too. Thanks Stacie for another tasty recipe.

Content in a Cottage said...

Since I got my Instant Pot, I am using only dried chick peas soaked overnight. They cook up nice and soft in no time and there's no can to recycle. I use the soaking liquid for cooking and save it for soup stock because I feel it must still have some nutritional value.
xo, Rosemary