Harissa Stewed Chickpea and Cauliflower Bowl
Spiced chickpeas are roasted to crispy perfection and coated in a vibrant harissa sauce, offering a delightful kick. Optional protein add-ons: roasted salmon, sliced sausage links or firm tofu.
Yield: All recipes serve 2 people
Components
Cooked Chickpeas
Harissa Paste (Storebought or Homemade)
Blanched or Roasted Cauliflower
Onion/Carrot Base
Charred Scallion Salsa Verde
Feta
Optional: added protein (salmon, sausage or tofu)
Mise
Dry Chickpeas: Braise the dried chickpeas▸ until tender using 1 onion, 2 carrot, bay leaf and the head of garlic as your aromatics.
Roast the cauliflower. Chop cauliflower into bite sized pieces, season and roast in the oven▸.
Roast or Sauté the protein, if using.
Onion/Carrot Base: Dice the remaining onion and carrot. Sauté in a large skillet▸ or saucepan until softened and lightly charred. Add a few tablespoons harissa paste and toast until the paste deepens in color and becomes quite aromatic. Season with salt and taste: adding more harissa paste or salt to your liking.
Salsa Verde: Char the scallions on a skillet or under the broiler until blackened. Slice the charred scallions and mince the parsley. Remove the capers from the brine and add to the herbs. Add lemon juice and olive oil to the herbs. Season and adjust
Feta: Crumble the feta.
Finish
Strain the aromatics from the cooked chickpeas. Add the chickpeas to the saucepan with the carrot/onion/harissa base and toss to coat.
Taste and adjust with salt and extra harissa!
Place the chickpeas in a large plate and top with roasted cauliflower.
Spoon the salsa verde over the harissa chickpeas.
Add optional protein.
Garnish with crumbled feta and enjoy!