Pressure Cooker Charred Harissa Chickpea Bowls with Zesty Pepper Relish
This vibrant, protein-packed bowl features smoky harissa-spiced chickpeas charred under the broiler for a crispy texture, topped with a bright, crunchy pepper relish. It's a quick, healthy, and deeply flavorful meal perfect for a weeknight dinner.
Ingredients
Ingredients
- 1 lb dried chickpeas rinsed and drained (or 2 cans, 15 oz each, drained and rinsed)
- 4 cups water for pressure cooking dried chickpeas
- 2 tbsp harissa paste adjust for heat preference
- 2 tbsp olive oil divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 large red bell pepper finely diced
- 1 small jalapeño seeded and finely minced
- 1 medium red onion finely diced, divided
- 1 large lemon juiced and zested
- 1 cup fresh cilantro chopped, plus more for garnish
- 1 cup cooked quinoa or brown rice for serving (optional)
Notes
Storage: Store components separately in airtight containers in the refrigerator for up to 4 days. Reheat chickpeas in a skillet or oven to retain crispiness.
Make-Ahead: Cook the chickpeas and make the relish up to 2 days in advance. Assemble bowls just before serving.
Substitutions: Use any cooked grain like farro or couscous. For a different flavor, substitute harissa with a mix of tomato paste and chili powder.
Serving Suggestion: Serve with a side of plain yogurt or a drizzle of tahini sauce for extra creaminess.
Make-Ahead: Cook the chickpeas and make the relish up to 2 days in advance. Assemble bowls just before serving.
Substitutions: Use any cooked grain like farro or couscous. For a different flavor, substitute harissa with a mix of tomato paste and chili powder.
Serving Suggestion: Serve with a side of plain yogurt or a drizzle of tahini sauce for extra creaminess.