Warm harissa veg bowl
4
Easy
15 minutes
35 minutes
A hearty, plant-based bowl that doesn’t compromise on flavour. Belazu’s rose harissa brings subtle heat and sweetness to the roasted brinjals and red onions, while crispy chickpeas add bite. A drizzle of lemony tahini yoghurt ties everything together, creating a satisfying dish that’s perfect for dinner or make-ahead lunches.
Ingredients
Method
- 2 brinjals, quartered
- 2 red onions, quartered
- 2 T olive oil
- salt, to taste For the tahini yoghurt:
- 2 T Woolworths tahini
- ½ cup Woolworths plain double-cream yoghurt
- 1½ T fresh lemon juice
- 2-3 T cold water
- salt, to taste To assemble:
- 2 T Belazu rose harissa
- 400 g can chickpeas, drained and rinsed
Method
Ingredients
1. Preheat the oven to 200°C and line a large baking tray with baking paper.
2. Toss the brinjals and onions in the olive oil and sea salt. Spread on the tray and roast for 25–30 minutes, tossing halfway.
3. To make the tahini yoghurt, whisk together the tahini, yoghurt, lemon juice and enough cold water to make a runny sauce. Season with salt.
4. To assemble, layer the roast vegetables and chickpeas in bowls. Dress well with the rose harissa and drizzle with the tahini yoghurt.
Cook’s note: Leftovers keep well and are great served cold the next day. Add grains such as quinoa or bulgur wheat to bulk it up.
Photography: Jan Ras
Videography: Romy Wilson
Recipes and production: Abigail Donnelly
Food assistants: Bianca Jones and Bianca Strydom
Whether you’re adding something new to a weeknight meal or building a dish around one great ingredient, Belazu pastes make it easy. Shop the full range at Woolworths and enjoy big flavour with minimal effort – there's no need to make it from scratch.
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