Harissa-Spiced Chickpea & Roasted Zucchini Rice Bowl with Lemon Yogurt
This hearty, gluten-free rice bowl is packed with spiced chickpeas, tender roasted zucchini, and fluffy rice, all slow-cooked to perfection in one pot. A refreshing lemon yogurt sauce adds a creamy, tangy finish.
- 2 cups canned chickpeas, drained and rinsed
- 2 medium zucchini, chopped
- 1 cup uncooked long-grain white rice, rinsed
- 2 cups vegetable broth, gluten-free
- 2 tbsp harissa paste
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup plain Greek yogurt
- 1 medium lemon, zest and juice
- 0.25 cup fresh parsley, chopped
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Instructions
In a slow-cooker, combine chickpeas, chopped zucchini, rinsed rice, vegetable broth, harissa paste, olive oil, cumin, smoked paprika, salt, and black pepper. Stir to mix well.
⏱️ 2 minutes 🌡️ Room temperatureCover and cook on LOW for 4 hours, or until rice is tender and zucchini is soft.
⏱️ 240 minutes 🌡️ Low settingWhile the rice mixture cooks, in a small bowl, stir together Greek yogurt, lemon zest, and lemon juice. Refrigerate until ready to serve.
⏱️ 3 minutes 🌡️ RefrigeratedOnce the slow-cooker is finished, fluff the rice gently with a fork. Spoon into bowls, drizzle with lemon yogurt, and garnish with fresh parsley.
⏱️ 3 minutes 🌡️ Room temperatureAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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