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
9 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp tahini (Sesame)
- 40g mixed salad leaves
- 1 handful of fresh coriander
- 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.)
- 2 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)
- 460g chickpeas (Chickpeas, water, salt)
- 2 tsp pumpkin seeds
- 500g wholegrain quinoa (Cooked wholegrain quinoa (Water, Wholegrain Quinoa), Sunflower Oil, Salt)
- 1 unwaxed lemon
- 200g baby tomatoes
- 2 courgette
Nutritional Information
Calories: 553
Protein: 19g
Carbs: 42g
Fat: 24g
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 large frying pans, a small bowl, a measuring jug, a grater & a sieve
Char the courgette
- Zest the lemon. Slice the courgettes into 1cm thick rounds
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the courgette and cook for 3-4 mins on each side, until golden and charred. In the last minute, season with salt and pepper and sprinkle over the lemon zest
- Once cooked, remove from the pan and set aside
Time for chickpeas
- Meanwhile, halve the tomatoes. Drain and rinse the chickpeas
- Heat the other large frying pan with 2 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 100ml water. Bring to a boil and simmer for 4-5 mins, until thickened
Make the tahini dressing & heat the quinoa
- Put the tahini pot in the small bowl filled with hot water for 1 min to loosen. Cut the lemon into 6 wedges. Roughly chop the coriander
- Remove the tahini pot from the water, empty and dry the bowl, then add the tahini, remaining maple syrup, a squeeze of lemon juice, 2 tbsp hot water and a pinch of salt. Mix until smooth
- Reheat the empty frying pan on medium-hight heat. Once hot, add the quinoa and a splash of water and cook for 2-3 mins, until piping hot. Season with a pinch of salt
Plate up
- Stir half the coriander and a squeeze of lemon juice into the chickpeas. Season to taste
- Serve the quinoa and harissa chickpeas into bowls, topped with the courgette. Serve the salad leaves alongside, dressed in 1 tsp olive oil and a squeeze of lemon juice
- Drizzle the tahini dressing over the chickpeas, scatter with the pumpkin seeds and remaining coriander. Garnish with the remaining lemon wedges
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