Wedges, greens and harissa chickpeas with a tahini sauce
Serves 3 or 4, depending on how hungry you are
This is a warming, hearty dish to come home to. The potatoes are endlessly versatile, and I find myself making these wedges to accompany many other things now too.
vegetarian, vegan, dairy free, gluten free
Ingredients
LEMON TAHINI:
¼ cup tahini
¼ cup filtered water
½ teaspoon lemon zest
1 tablespoon + 1 teaspoon lemon juice
1 clove of garlic, finely minced (or grated with a Microplane)
1 teaspoon olive oil
sea salt and ground black pepper, to taste
POTATOES:
1 ½ lbs new potatoes, scrubbed
1 tablespoon heat-tolerant oil, like avocado
1 teaspoon za’atar
HARISSA CHICKPEAS:
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon caraway seeds
1 teaspoon chili flakes
1 tablespoon heat-tolerant oil, like avocado
1 shallot, fine dice (about ⅓ cup diced shallot)
1 clove of garlic, finely minced
1 ½ cups cooked chickpeas (or 1 15-ounce can, drained)
1 cup crushed canned tomatoes (I like fire-roasted here)
¼ cup filtered water (+ extra if necessary)
TO SERVE:
4 big handfuls of chopped mixed greens
olive oil
fresh lemon juice
extra za’atar
⅓ cup chopped flat leaf parsley
Directions
I didn't change anything from the original method, so head over to http://thefirstmess.com/2018/03/07/harissa-chickpea-bowl-vegan-recipe/ for the how to.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
