Harrissa Bean Puree with Roasted Vegetables and Baharat Walnut Crumble

close-up of harissa bean puree topped with roasted vegetables and baharat walnuts

5 from 16 votes

Harrissa Bean Puree with Roasted Vegetables and Baharat Walnut Crumble

Creamy harissa spiced bean puree topped with harissa roasted vegetables and a crunchy, baharat walnut crumble. Protein (24g) and Fiber (18g) rich easy meal that feels super fancy! Gluten free, Soy free, Option for nut free.

Prep Time20

Cook Time25

Total Time45

Course: dinner, Main

Cuisine: African, African Inspired, American, Middle Eastern

Keyword: harissa bean puree, harissa roasted vegetables, harissa roasted veggies, healthy, spicy

Servings:

Author: Vegan Richa

Ingredients

For the Veggies

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

For the Harissa Bean Puree

15 ounce can white beans such as cannellini or great northern beans, or 1 1/2 cups cooked white beans of choice
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

For the Walnut Crumble

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

US Customary - Metric

Instructions

Roast the veggies.

Preheat the oven to 400° F (205° C) and line a baking sheet with parchment paper.
Peel and cube the potatoes, if you haven’t already. Chop the carrots and any other veggies you’d like to add. Place them on a parchment-lined baking sheet. Add the chickpeas, harissa paste, and 2 teaspoons of the oil. Toss well to coat. In a small bowl, mix black pepper, salt, herbs, and paprika. Sprinkle this mixture over the veggies and chickpeas, then toss again to coat.
Prepare the garlic for roasting by removing the extra outer peel but leaving the individual cloves intact. Slice about 5 mm off the non-root end, so all of the garlic cloves are exposed. Drizzle the remaining oil over the garlic, and place it in the center of the baking sheet. Cover the garlic with some foil or parchment. Bake the garlic and veggies for about 25 minutes. Check the potatoes for doneness. If they aren’t fork tender, bake for 5 minutes more. Remove from the oven, and let the garlic cool.

Meanwhile, make the walnut crumble.

Add walnuts, lemon zest, spices, salt, pepper flakes, and nutritional yeast to a food processor. Process into a coarse mixture. You can leave it as is, or toast it for a stronger, melded flavor. To toast, heat a small skillet over low heat, add a teaspoon of olive oil, stir in the walnut mixture, and toast 2 to 3 minutes until fragrant. Remove from heat and let sit for a few minutes in the pan to deepen the flavor.

Make the harissa bean puree.

In the same food processor, add the white beans, tahini, harissa, olive oil, lemon zest, salt, lemon juice, and cold water. Blend for about 30 seconds.
When the veggies are done, add the cooled roasted garlic from the baking sheet to the food processor by squeezing it out of the cloves. Blend again until smooth, adding more water as needed, to get a really smooth, creamy puree. Taste and adjust seasonings. Add more lemon juice, harissa, or water depending on your preference. For a thicker puree, blend less water; for a thinner, smoother puree, blend in more.

Assemble and serve.

Spread the harissa bean puree on a plate. Top with roasted veggies and chickpeas, sprinkle generously with the walnut crumble, and finish with fresh herbs such as parsley, cilantro, or basil. Add a drizzle of lemon juice.
You can also make this into wraps. Warm a pita, add the roasted veggies, a good scoop of harissa bean dip, some greens, walnut crumble, and a drizzle of lemon juice. You can add extra harissa on top, if you like more spice. You can also add fresh, crunchy elements, like chopped cucumber, onion, or lettuce.
Storage: Refrigerate the purée, roasted veggies and crumble separately for upto 3 days. Reheat the veggies and crumble on a skillet and serve.

Video

Notes

This recipe is gluten-free and soy-free. To make it nut-free, replace the walnuts with a mix of pumpkin seeds and hemp seeds to make the topping crumble.

Make sure you let the garlic cool for a few minutes before adding to the food processor.

Make your own harissa: combine 1/2 roasted red pepper, 2 dried guiajillo chilies(soak in hot water for 15 mins, then remove stems), 1/2 teaspoon each or ground cumin, coriander, garlic powder , smoked paprika, 2 tsp lemon juice and olive oil, salt to taste, in a food processor an purée and use.

Flavor variations. If you don't want to use Harissa, you can use other chili paste such as sambal oelek, or use gochujang or other chili garlic sauce.

Nutrition