Harissa tempeh and chickpea traybake
45 min · 31 g protein · 435 cals / serving
Tempeh and chickpeas tossed in smoky harissa and roasted with red peppers, zucchini, red onion and cherry tomatoes until the tomatoes burst into a sauce, then finished with lemon, parsley and a cool mint yogurt.
Ingredients
- 2 blocks (7 oz each) tempeh, cut in 2 cm (3/4-inch) cubes
- 1 can (15 oz) chickpeas, drained, rinsed and patted dry
- 2 1/2 tbsp harissa
- 1 tbsp tomato paste
- 1 tsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika, smoked
- 3/4 tsp salt
- 2 red bell peppers, cut in strips
- 1 large red onion, cut in wedges
- 1 large zucchini, halved lengthways, thickly sliced
- 2 2/3 cups cherry tomatoes
- 5 packed cups baby spinach
- 1 1/2 tbsp lemon juice
- a handful fresh parsley, chopped
Mint yogurt
- 3/4 cup unsweetened soy yogurt, plain, unsweetened
- a small handful fresh mint, chopped
- 1 small clove garlic, grated
Steps
- Turn the oven on to 425°F before you start chopping. In a large bowl, toss the tempeh, chickpeas, harissa, tomato paste, oil, cumin, smoked paprika and salt until coated, then mix in the peppers, onion and zucchini. Spread everything over two roasting tins in a single layer, so it roasts rather than steams. Roast 15 minutes.
- Stir, add the cherry tomatoes, swap the tins between shelves and roast 15 minutes more, until the tempeh is browned, the chickpeas are crisp at the edges and the tomatoes have burst.
- Tip both tins together, stir the spinach through so it wilts, then add the lemon juice and parsley.
- Stir the soy yogurt, mint and garlic together with a pinch of salt and serve spooned over the traybake, with flatbread or couscous if you like.
Good to know
Does tempeh need steaming first?
Some brands taste a little bitter; if yours does, simmer the cubes in water for 10 minutes and pat them dry before step 1. A strong harissa coating covers most of it anyway.
How hot is it?
Harissa pastes vary a lot. Start with 2 tablespoons if yours is fiery, and taste a little straight from the jar before you decide.
Per
- Calories
- 92
- Protein
- (29%)
- 7 g
- Fat
- (36%)
- 4 g
- Carbohydrates
- (35%)
- 9 g
- of which sugar
- 4 g
- Fiber
- 3 g
- Sodium
- 140 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1742 kcal goes into the pot and 2246 g of ingredients comes out as about 1890 g of food: 92 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.