Harissa Lemon Marinated Roasted Chickpeas

Name: Harissa Lemon Marinated Roasted Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Tunisian
Ingredients: 2 cans (15 oz each) (850 g) canned chickpeas, drained, rinsed, and patted very dry (about 3 cups / 480 g drained); 3 tbsp (45 ml) extra-virgin olive oil; 3 tbsp (45 g) harissa paste; 2 medium (240 g) medium lemons, 1 lemon finely zested (about 2 tsp zest), then both juiced (about 6 tbsp / 90 ml juice total); 3 cloves (10 g) garlic, finely grated or minced; 2 tsp (4 g) ground coriander; 1 tsp (2 g) ground cumin; 2 tsp (10 ml) maple syrup; ¾ tsp (4 g) kosher salt, use 1/2 tsp (3 g) if your harissa is very salty; ¼ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped

From the MyKitchenBank Kitchen

Canned chickpeas soak up a bright harissa, lemon and coriander marinade, then roast on a hot sheet pan until the edges are crisp and caramelized while the centers stay tender. Spoon them over grains, tuck them into pitas, or scatter them over salads.

Prep: 15 min
Cook: 30 min
Wait: 35 min
Total: 1 hr 20 min
Makes: About 3 cups (4 main-dish servings over grains, or 6 as a snack or topping)

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Ingredients

4 servings

For the chickpeas
2 cans (15 oz each) (850 g) canned chickpeas, drained, rinsed, and patted very dry (about 3 cups / 480 g drained)
For the marinade
3 tbsp (45 ml) extra-virgin olive oil
3 tbsp (45 g) harissa paste
2 medium (240 g) medium lemons, 1 lemon finely zested (about 2 tsp zest), then both juiced (about 6 tbsp / 90 ml juice total)
3 cloves (10 g) garlic, finely grated or minced
2 tsp (4 g) ground coriander
1 tsp (2 g) ground cumin
2 tsp (10 ml) maple syrup
¾ tsp (4 g) kosher salt, use 1/2 tsp (3 g) if your harissa is very salty
To finish
¼ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped

Equipment (7)

Large rimmed baking sheet, 18×13 inches (46×33 cm)
Parchment paper
Large mixing bowl
Colander
Clean kitchen towel or paper towels
Microplane or fine grater
Wide spatula

Steps

Before you start

Harissa varies a lot in heat and saltiness by brand. Taste a little first and use the lower amount of salt if yours is salty.
Plan for at least 30 minutes of marinating. You can marinate up to 12 hours in the fridge, and the flavor deepens.
Dry the chickpeas very well. Wet chickpeas steam instead of crisping in the oven.
Start preheating the oven about 15 minutes before the marinating time ends.

1
Dry the chickpeas
- Drain the chickpeas in a colander and rinse under cold water.
- Spread them on a clean kitchen towel, cover with a second towel or paper towels, and pat and roll gently until the surface is dry to the touch.
- Discard any loose skins that fall off.
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Ready when: Chickpeas feel dry and slightly tacky, with no visible water droplets.
Tip: Dry chickpeas absorb more marinade and roast crispier.
2
Zest and juice lemons
- Finely zest 1 lemon with a Microplane to get about 2 tsp zest.
- Then cut both lemons in half and squeeze them to get about 6 tbsp (90 ml) juice, removing any seeds.
- Set aside 2 tbsp (30 ml) of the juice for finishing.
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Ready when: You have about 2 tsp zest and 6 tbsp juice, with 2 tbsp juice set aside.
Tip: Zest before juicing, since a whole lemon is much easier to grate.
3
Whisk the marinade
- In a large mixing bowl, whisk together the olive oil, harissa, 4 tbsp (60 ml) of the lemon juice, all of the zest, garlic, ground coriander, ground cumin, maple syrup and salt until smooth and evenly red-orange.
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Ready when: The marinade is smooth, thick and glossy, with no clumps of harissa.
Tip: Taste a tiny dab. It should taste bold, tangy and a little too salty, because the chickpeas will mellow it.
4
Coat and marinate
- Add the dry chickpeas to the bowl and fold with a spatula until every chickpea is coated.
- Cover and let sit at room temperature for 30 minutes, stirring once halfway through.
- For a deeper flavor, refrigerate up to 12 hours and let sit at room temperature for 20 minutes before roasting.
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Ready when: Chickpeas look deep orange-red and the bowl has only a little pooled marinade.
5
Preheat and line panOven 425°F / 220°C
- About 15 minutes before the marinating ends, position a rack in the center of the oven and preheat to 425°F (220°C).
- Line the baking sheet with parchment paper.
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Ready when: The oven has reached 425°F (220°C).
Tip: Let the oven fully preheat so the chickpeas start crisping right away.
6
Spread on the pan
- Scrape the chickpeas and all the marinade onto the lined baking sheet.
- Spread them into a single even layer with space between them so they roast rather than steam.
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Ready when: No chickpeas are piled on top of each other.
Tip: If your pan is smaller than 18×13 inches, use two pans, otherwise the chickpeas will steam and stay soft.
7
Roast first roundOven 425°F / 220°C
- Roast on the center rack at 425°F (220°C) for 15 minutes, until the marinade has thickened and started to cling and the chickpea skins look slightly wrinkled.
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Ready when: The marinade has thickened and sticks to the chickpeas, and the skins are wrinkled.
8
Stir and finish roastingOven 425°F / 220°C
- Remove the pan and stir the chickpeas with a wide spatula, scraping up any browned bits.
- Return to the oven and roast 10 to 15 more minutes at 425°F (220°C), stirring once more after 5 minutes, until the chickpeas are deep brick red with dark, crisp edges.
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Ready when: Chickpeas are deep red with browned, crisp edges, and they sound slightly crunchy when the pan is shaken.
Tip: Watch closely in the last 5 minutes. The honey-like sugars and harissa can go from caramelized to burnt quickly.
9
Cool and finish
- Let the chickpeas rest on the pan for 5 minutes so they firm up.
- Drizzle with the reserved 2 tbsp lemon juice, scatter with the chopped cilantro and toss gently.
- Taste and add a pinch more salt if needed.
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Ready when: Outsides feel crisp and the centers are tender and creamy.
Tip: Add the lemon juice only after roasting so it stays bright rather than cooking off.

Good to know

Tips

Do not skip the drying step; it is the biggest factor in crispness.
Use a single layer with space between chickpeas for crisp edges.
Serve over couscous or rice with yogurt (dairy-free if needed) and cucumber to balance the heat.
For a crunchier snack, roast 5 minutes longer and leave the pan in the turned-off oven with the door ajar for 10 minutes.

Make ahead

You can mix the marinade and coat the chickpeas up to 12 hours ahead and refrigerate them covered. Let them sit at room temperature for 20 minutes before roasting.

Storage & reheating

Room temperature: up to 2 hours. Fridge: store cooled chickpeas in an airtight container up to 4 days; they soften but keep their flavor. Freezer: up to 2 months in a freezer-safe container. Reheat on a baking sheet at 425°F (220°C) for 8 to 10 minutes, or in a dry skillet over medium heat for 5 minutes, to bring back some crispness.

Substitutions

harissa paste → 2 tbsp tomato paste plus 2 tsp hot chili flakes plus 1 tsp smoked paprika. Approximates the flavor of harissa; adjust chili for heat.
maple syrup → agave syrup or light brown sugar. Use the same amount; it balances the acidity and helps browning.
canned chickpeas → 2 cups (320 g) cooked dried chickpeas, or white beans. Cooked dried chickpeas work 1:1 by drained weight; white beans will be softer and less crisp.
fresh cilantro → flat-leaf parsley or fresh mint. Gives a fresh herb finish if you dislike cilantro.