Ruby Chard & Chickpea Harissa Bowl
Crispy chickpeas and Aeroveg Ruby Chard simmered in a rose harissa tomato sauce, served over couscous with cold yogurt, mint, and pomegranate.
North African heat meets the deep, earthy sweetness of Aeroveg Ruby Chard in a bowl that is both warming and bright. Chickpeas roasted until crispy, harissa stirred through until everything blushes red, and the chard’s vivid crimson stems keeping their structure while the leaves wilt just enough. A spoonful of cold yogurt at the end is not optional.
Method
- Crisp the chickpeas. Heat 2 tbsp olive oil in a wide pan over high heat. Add dried chickpeas and cook undisturbed for 3–4 minutes until golden and starting to crisp. Season with cumin, coriander, and paprika. Toss and cook 1 more minute. Remove and set aside.
- Soften the base. In the same pan, add remaining olive oil over medium heat. Add red onion and Ruby Chard stems. Cook for 5 minutes until softened and slightly caramelised.
- Add aromatics. Add garlic and harissa. Cook 1 minute, stirring, until fragrant.
- Add tomatoes. Pour in chopped tomatoes and stir to combine. Simmer for 8–10 minutes until the sauce thickens and deepens in colour.
- Wilt the chard leaves. Add Ruby Chard leaves and stir through. Cook 2–3 minutes until just wilted. The crimson stems will already be tender. Season generously.
- Add chickpeas. Stir most of the crispy chickpeas through the pan. Reserve some for topping.
- Assemble. Spoon couscous into wide bowls. Ladle the Ruby Chard and chickpea harissa over the top. Add a generous dollop of cold yogurt. Top with reserved chickpeas, fresh mint, pomegranate seeds, and a drizzle of olive oil.
Aeroveg tip: Add the Ruby Chard stems early and the leaves late. The stems need time to soften and sweeten; the leaves need barely any heat at all. Getting this timing right is what makes the bowl.