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Harissa-Roasted Chickpea Burrito

  • Preparation Time
    Prep:
    25 min.
  • Cooking Time
    Cook:
    25 min.
  • Serves
    Serves:
    4

With harissa-roasted chickpeas, feta and spinach, this Middle Eastern take on loaded vegetarian burritos boasts a feast of flavors.

Recipe tags: vegetable base, moderate difficulty, lunch, vegetarian, skillet

Ingredients

Quantity Ingredient
1 can (19 oz) no-salt-added chickpeas, drained, rinsed and patted dry
3 tbsp olive oil, divided
4 tsp harissa paste
2 tbsp Better Than Bouillon® Seasoned Vegetable Base
1 small onion, diced
½ cup diced red bell pepper
1 cup white rice
½ cup Greek yogurt
½ cup hummus
4 large flour tortillas (12 inches), warmed according to package directions
2 cups packed spinach
½ cup chopped oil-packed sun-dried tomatoes
¼ cup crumbled feta cheese

Directions

  • 1

    Preheat oven to 425°F.

  • 2

    In medium bowl, toss chickpeas with 2 Tbsp oil, harissa paste and 1 Tbsp Seasoned Vegetable Base. Transfer chickpeas to parchment paper–lined baking sheet.

  • 3

    Bake for 15 to 18 minutes or until golden brown and heated through. Meanwhile, in medium saucepan, cook remaining oil with onion, red pepper and remaining oil, stirring occasionally, for 2 to 3 minutes or until vegetables are tender. Add rice, remaining Seasoned Vegetable Base and 2 cups water. Bring to a boil, then reduce to a simmer. Cook, undisturbed for 15 to 20 minutes or until rice has absorbed the water. Turn off heat and let stand, covered, for 10 minutes. Fluff with fork.

  • 4

    Spread yogurt and hummus over center of each tortilla. Top with rice, chickpeas, spinach, sun-dried tomatoes and feta. Fold in sides and tightly roll up like a cigar.

  • 5

    Slice burritos in half to serve.

Tips: Toast burrito in hot skillet or panini press if desired.

Flavor up the burritos with fresh herbs, such as parsley, dill and/or cilantro before rolling, if desired.