Harissa Lamb Chops with Bulgur and Chickpea Bowl Recipe

This vibrant bowl brings together tender lamb chops, crispy roasted chickpeas and fluffy bulgur wheat, all seasoned with aromatic harissa. A refreshing cucumber tomato salad and creamy hummus balance the warmth of the spices, while a drizzle of smoky red pepper crema ties everything together.

Perfect for a satisfying weeknight dinner, this recipe layers textures and flavors for a meal that feels both nourishing and indulgent. Each component comes together easily, making it a great choice for home cooks looking to explore Middle Eastern-inspired cuisine.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

4 tablespoon HummusView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 ounce Green Goddess DressingView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

15 ounce Lamb ChopsView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position (for 4 servings, use top and middle positions). Wash and dry produce. Peel and quarter the red onion; cut three-quarters into ½-inch-thick wedges (reserve remaining for salad). Drain and rinse chickpeas; pat very dry with paper towels.
2. On a baking sheet, toss onion wedges and chickpeas with a drizzle of oil, 1 tsp harissa powder (2 tsp for 4 servings) and salt. Roast on top rack until onion is softened and chickpeas are lightly browned, 18-20 minutes. (For 4, divide between two sheets and roast on top and middle racks.) Note: Chickpeas may pop slightly while roasting.
3. Meanwhile, in a small pot, combine bulgur, 1 cup water (2 cups for 4 servings), ½ tsp harissa powder (1 tsp for 4) and salt (½ tsp for 2, 1 tsp for 4). Bring to a boil, cover and reduce to a low simmer. Cook until water is absorbed and bulgur is tender, 12-15 minutes. Keep covered off heat until ready to serve.
4. While bulgur cooks, trim and halve cucumber lengthwise, then slice crosswise into ¼-inch half-moons. Halve grape tomatoes. Thinly slice remaining red onion. Pick and roughly chop dill fronds. In a medium bowl, toss cucumber, tomatoes, sliced onion, half the dill and half the Green Goddess dressing; season with salt and pepper.
5. In a small bowl, stir hummus with a pinch of remaining harissa powder. Taste and add more harissa if desired. Set aside.
6. Drain any excess water from bulgur; fluff with a fork. Stir in remaining dressing. Season with salt and pepper. Divide bulgur between bowls. Using the back of a spoon, spread harissa hummus on one side of each bowl. Arrange roasted onion, chickpeas and cucumber tomato salad on top of bulgur in separate sections. Drizzle with smoky red pepper crema and sprinkle with remaining dill. Serve.

Recipe Tips

FAQ

Can I use ground lamb instead of lamb chops?

Yes, you can substitute ground lamb. Cook it in a skillet with harissa powder until browned, then serve over the bowl.

What can I use instead of bulgur wheat?

Quinoa or couscous work well as substitutes. Adjust cooking time and liquid according to package instructions.

Is this recipe gluten-free?

No, bulgur wheat contains gluten. For a gluten-free version, use quinoa or rice and ensure other ingredients are certified gluten-free.