The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Harissa-spiced Chickpeas with Quinoa, Charred Courgette & Tahini Dressing
Chunky chickpeas are coated in fiery harissa paste and simmered with juicy tomatoes and sweet maple syrup. Top with charred courgette and dish up alongside fluffy quinoa. To top it all off? A creamy tahini dressing, fresh-cut coriander and crunchy pumpkin seeds.
Ready in 20
1/3 daily fibre
8 plants
Low sat fat
Serving size
Ingredients
- 250g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 2 tsp pumpkin seeds
- 20g rocket
- 1 handful of fresh coriander
- 1 unwaxed lemon
- 1 tbsp tahini (Sesame)
- 2 tsp maple syrup (maple syrup(100%))
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 230g chickpeas (Chickpeas, water, salt)
- 110g baby tomatoes
- 1 courgette
Nutritional Information
Calories: 525
Protein: 23g
Carbs: 39g
Fat: 21g
Ingredients
- 250g puy lentils & wholegrain quinoa (use half) (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 2 tsp pumpkin seeds (use half)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 tbsp harissa paste (use half) (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 1 unwaxed lemon (use half)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 1 handful of fresh coriander (use half)
- 2 tsp maple syrup (use half) (maple syrup(100%))
- 1 tbsp tahini (use half) (Sesame)
- 110g baby tomatoes (use half)
- 20g rocket (use half)
- 1 courgette (use half)
Nutritional Information
Calories: 525
Protein: 23g
Carbs: 39g
Fat: 21g
Harissa-spiced Chickpeas with Quinoa, Charred Courgette & Tahini Dressing
Chunky chickpeas are coated in fiery harissa paste and simmered with juicy tomatoes and sweet maple syrup. Top with charred courgette and dish up alongside fluffy quinoa. To top it all off? A creamy tahini dressing, fresh-cut coriander and crunchy pumpkin seeds.
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Cooking Instructions
Before you start
- Pull out 2 medium frying pans, a small bowl, a measuring jug & a sieve
Char the courgette
- Slice the courgette into 1cm thick rounds
- Heat a medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the courgette and cook for 4-5 mins on each side, until golden and charred. Season with salt and pepper. Once cooked, remove from the pan and set aside
Time for chickpeas
- Meanwhile, halve the tomatoes. Drain and rinse the chickpeas
- Heat the other medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the tomatoes and cook for 2 mins. Season with salt and pepper
- Stir in the harissa, chickpeas, stock powder, half the maple syrup and 70ml water (35ml for 1 person)
- Simmer for 4-5 mins, until the liquid has thickened and the tomatoes break down
Make the tahini dressing & cook the quinoa
- Put the tahini pot in the small bowl filled with hot water for 1 min to loosen. Quarter the lemon. Roughly chop the coriander
- Remove the tahini pot from the water, empty and dry the small bowl, then add the tahini, remaining maple syrup, a squeeze of lemon, 1 tbsp hot water (1/2 tbsp for 1 person) and a pinch of salt. Mix until smooth, adding a splash of water to loosen if needed
- Reheat the courgette pan on medium-hight heat. Once hot, add the quinoa mix and a splash of water and cook for 2-3 mins, until piping hot. Season with a pinch of salt
Finish & plate up
- Stir half the coriander and a squeeze of lemon into the chickpeas. Season to taste
- Share the quinoa and harissa chickpeas between bowls, topped with the courgette. Serve the rocket alongside. Drizzle over the tahini dressing, scatter with the pumpkin seeds and remaining coriander, and serve with the remaining lemon wedges
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