Anti Inflammatory Harissa-Orange Roasted Broad Beans
Crispy, fiery, and bright with citrus, these roasted broad beans are the kind of snack or side dish that disappears fast — and for good reason. The harissa paste brings serious heat and depth, while fresh orange zest and juice cut right through it with something sweet and aromatic. Turmeric and cumin round out the spice blend, and both are well-regarded for their role in an anti-inflammatory eating pattern, making this recipe genuinely functional as well as delicious. Extra-virgin olive oil ties everything together and helps the beans blister and crisp in a hot oven the way chips never quite manage to. Patting the beans completely dry before roasting is the move that makes the texture work — you get that satisfying crunch without any frying involved. A scatter of fresh parsley and a squeeze of orange at the end keeps the whole thing feeling lively and fresh. This one serves four, but don't be surprised if it disappears before everyone gets to the table.
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) broad beans (fava beans), drained and rinsed
- 2 tbsp extra-virgin olive oil
- 1 ½ tbsp harissa paste
- 1 tsp finely grated orange zest
- 1 tbsp fresh orange juice
- ½ tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp smoked paprika
- ½ tsp kosher salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- orange wedges, for squeezing (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the drained broad beans on a clean kitchen towel or several layers of paper towels and pat thoroughly dry — the drier the beans, the crispier they will roast.
- 2
In a small bowl, whisk together the olive oil, harissa paste, orange zest, orange juice, ground cumin, ground turmeric, smoked paprika, and kosher salt until a smooth paste forms.
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