Harissa Green Beans with Spiced Chickpeas and Feta Cheese

• Vegetarian
• Gluten free

• Produce

  • 1 (16 ounce can Chickpeas
  • 12 oz Green beans

• Condiments

  • 1 tbsp Harissa paste

• Baking & Spices

  • 1/2 tsp Paprika
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 1/4 cup Feta cheese

Found on floatingkitchen.net

Description

Ingredients

• For the Chickpeas
• 1 (16 ounce) can chickpeas, drained and rinsed
• 1 tsp. extra-virgin olive oil
• 1/2 tsp. salt
• 1/2 tsp. cumin
• 1/2 tsp. paprika
• For the Green Beans
• 1 tablespoon harissa paste
• 1 tsp. extra-virgin olive oil
• 12 ounces green beans, trimmed
• 1/4 cup feta cheese, crumbled

Directions

• Pre-heat your oven to 400 degrees.
• Spread the chickpeas out on a paper towel. Then use another paper towel to pat them completely dry. In a medium bowl, combine the olive oil, salt, cumin and paprika. Add the dried chickpeas and toss until they are well coated. Spread the chickpeas out onto a rimmed baking sheet. Then transfer them to your pre-heated oven to roast for 25 minutes, stirring once halfway through cooking time. Remove the chickpeas from the oven and set them aside.
• Meanwhile, prepare the green beans. In a large bowl, combine the harissa paste and the olive oil. Add the green beans and toss them to coat. Spread the green beans out onto a second rimmed baking sheet and transfer them to your pre-heated oven. Roast for 10 minutes. Then remove them from the oven and set aside.
• To serve, arrange the green beans on a serving plate. Top with the chickpeas and the feta cheese crumbles. Serve immediately.
• Leftovers can be stored in an airtight container for 1-2 days, although the chickpeas will loose their crispness over time.

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