Sheet-Pan Smoky Harissa Chickpeas with Roasted Sweet Potatoes & Zucchini (Instant Pot Version)
Enjoy bold, smoky harissa flavor with protein-rich chickpeas, tender sweet potatoes, and zucchini—all cooked quickly in the Instant Pot for a satisfying vegetarian meal in under 20 minutes.
- 2 cups canned chickpeas, drained and rinsed
- 2 cups sweet potato, peeled and diced
- 2 cups zucchini, sliced into half-moons
- 0.5 cup red onion, chopped
- 2 tbsp olive oil
- 2 tbsp harissa paste
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.75 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
- 4 pieces lemon wedges (for serving)
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Instructions
In a large bowl, toss chickpeas, sweet potatoes, zucchini, and red onion with olive oil, harissa paste, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
⏱️ 2 minutesAdd 1/2 cup water to the bottom of the Instant Pot. Place the mixed vegetables and chickpeas in a steamer basket or on a trivet inside the pot.
⏱️ 1 minuteSeal the Instant Pot and cook on High Pressure for 4 minutes. Quick release the pressure when finished.
⏱️ 4 minutes 🌡️ High PressureCarefully remove the vegetables and chickpeas. Transfer to a serving platter, garnish with fresh parsley, and serve with lemon wedges.
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Nutrition Information
Per serving. Values are approximate and may vary.
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