Yesterday I wrote about this Tunisian red-chile-pepper paste as a marinade for swordfish. Here the Harissa is tossed with broccolini and chickpeas, giving this simple pairing of a vegetable and beans a spicy exotic flavor. Broccolini, a cross between broccoli and Chinese kale, also has flavors reminiscent of asparagus. Cook trimmed broccolini in boiling salted water … Continue reading "Broccolini, Chickpeas, and Harissa"