SouthernTurk
Unusual recipes for curious cooks.
https://www.southernturk.versust.com/recipe/dump-and-bake-harissa-chickpea-casserole
Printed September 2, 2026
Printed September 2, 2026
Cooking Without Limits
Dump-and-Bake Harissa Chickpea Casserole
This North African-inspired casserole requires zero pre-cooking. Raw vegetables, canned chickpeas, and bold harissa paste go straight into the baking dish for a hands-off, one-dish meal.
Ingredients
- 2 cans (400g each) chickpeas, drained
- 2 zucchini, diced
- 1 red onion, diced
- 1 can (400g) diced tomatoes
- ¼ cup harissa paste
- 3 tablespoons olive oil
- 1 cup vegetable broth
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt and pepper to taste
- 1 cup couscous
- ½ cup crumbled feta cheese
- Fresh mint for garnish
Preparation
Casseroles don't need to mean canned soup and crushed crackers. This vibrant version celebrates bold North African flavors and proves that "dump and bake" can be exciting, fresh, and globally inspired.
Preparation
- Preheat oven to 375°F (190°C).
- In a large baking dish (9x13 inches), combine the chickpeas, zucchini, red onion, and diced tomatoes with their juice.
- In a small bowl, whisk together the harissa paste, olive oil, vegetable broth, cumin, coriander, salt, and pepper.
- Pour the harissa mixture over the vegetables and stir everything to combine.
- Cover tightly with foil and bake for 35 minutes.
- Remove from oven and stir in the couscous, making sure it's submerged in the liquid. If the mixture looks dry, add ¼ cup water.
- Cover again and bake for another 15 minutes.
- Remove from oven, fluff the couscous with a fork, and let stand covered for 5 minutes.
- Top with crumbled feta and fresh mint before serving.
Flexibility note: Use whatever vegetables you have on hand—eggplant, bell peppers, and carrots all work beautifully. Adjust the harissa to your heat preference.
