For this recipe, I used 4 tablespoons of Mina’s spicy harissa, which is thinner and more runny that traditional harissa pastes. If you are using a paste, I recommend using about 3 tablespoons total for the recipe. If you can’t tolerate much spice, use 2 to 2 1/2 tablespoons of the harissa paste. If you are using a dried spice blend, I would use about 1 tablespoon to 4 teaspoons of the spice. It depends on the spiciness of the blend.
NUTRITION INFORMATION: 1/4 of the recipe: Calories: 423, Total Fat 17g, Saturated Fat: 3g, Sodium: 930mg, Cholesterol: 0mg, Total Carbohydrate: 61g, Dietary Fiber: 14g, Sugar: 17g, Protein 14g
The color of your baking sheet pans can also affect the cooking time. Things tend to cook quicker on dark baking sheets. Check the vegetables at about 30 minutes to see if they have been roasted to your liking.
The garbanzo beans are crunchy when they first come out of the oven but don’t retain their crunch well the next day.
**I know that nigella seeds are difficult to find, but I was totally having an Ottolenghi moment when I styled the dish. This recipe is great even without the seeds.