Harissa chickpeas with squash and pomegranate from Cooking Fast and Slow: Easy, Comforting, (Mostly) Plant-Based Recipes for Busy People (page 79) by Natalia Rudin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • charlotte_worky9 on April 06, 2026

    Love this recipe and make it weekly. So easy to scale up for guests too.

  • jessica_8s3n6x on March 01, 2026

    This was awesome. Very visually appealing and also tasted great and had lots of great texture. I used Rancho Gordo black chickpeas.

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