Easy Peasy Hummus Bowls with Harissa Chickpeas & Broccoli

Simplicity in a bowl!

Scrolling my blog page you probably don’t believe me, but this is the type of food I like to eat on weeknights. Simple, healthy & homemade all about the bowl meals! Just go into my fridge, grab whatever ingredients available and dump ‘em in a bowl. So let’s call it a day and see you next time…

If you’re still here… now I’ll have to talk to you some more.

HUMMUS. Hummus is a permanent item in my fridge. Slather it on crackers or bread, use as a dip for veggies, or even enjoy straight from the tub. It comes in a tub for a reason, right!? And of course it’s a great base for your favourite bowls.

CHICKPEAS. I’m still a chickpea addict, so no further words needed. To pimp the bowls with flavour, the chickpea are roasted in a skillet on the stovetop. It’s so much quicker and efficient than heating up the oven, and wait for them babies to crisp up. Yep, we all need our lazy days.

VEGGIES. Cause we need our daily doses of veggies. I added broccoli, since that was up for grabs in my fridge. Feel free to swap with other vegetables or ingredients. Get creative and discover your own favourite combo!

Easy peasy hummus bowls done!

This bowl makes a healthy and super easy weeknight dinner. Or meal prep for a grab-and-go lunch.

…the art of simplicity…

Feeling lazy? Try these easy to prep recipes:

Indian Kidney Beans & Radishes

Creamy Beet Pasta with Falafel

Refreshing Noodle Salad with Mango, Bean Sprouts & Mint

Hope you like these bowls as much as we did. If you try this recipe, I’d love to hear what you think, just tag us on Instagram @chillies_for_chocolate.

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Easy Peasy Hummus Bowls with Harissa Chickpeas & Broccoli

vegan, gluten free, soy free, nut free


Makes 4 bowls:


For the harissa chickpeas:

2 cups cooked chickpeas

2 tbsp harissa (or to taste)

1 tsp rose water (optional)

1 tsp olive oil

1 tsp coriander

Salt, to taste

For the bowls:

Hummus (homemade or store bought)

1 large head of broccoli, cut into florets

Sesame seeds



For the harissa chickpeas:

Combine harissa, rose water (if using), olive oil and coriander in a non-stick pan. Season to taste with salt. Add the chickpeas and mix until well coated.

Cook for about 8 minutes over medium heat or until crisp and glazed. Stir regularly.


Steam or cook the broccoli al dente, drain.

Spread the hummus in an even layer in the bowls. Top with harissa chickpeas and broccoli, sprinkle with sesame seeds.

That’s all folks! Enjoy!

© 2020, Chillies for Chocolate. All rights reserved.


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