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 for 4 minutes then add a can of rinsed drained chickpeas to the pot for 30 seconds more to warm them through. Drain. Toss with Harissa, olive oil, a squeeze of fresh lemon juice. Finish with a sprinkling of coarse sea salt.
This French brand of Harissa is made with hot chiles, tomato puree, onion, salt, coriander, garlic, cumin, vegetable oil. It has a good balance of heat to the other flavors and spices.
On My Desk
I just had to share these pretty roses from my garden.
- Bright Red/Orange: Wildfire Hybrid Tea Rose
- Yellow: Julia Child Floribunda
- Pink: David Austin Heritage Old English Rose
Like broccolini? Try spicy broccolini with torn ciabatta croutons here.
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Beautiful roses and another great use for harissa. Did you get that at Whole foods?
This looks so yummy. I love the pairing of cici and broccolini.
I also love using chili pastes.. it is such a quick way to spice up a sauce, marinade or saute. What a kick those ingredients must give!
I love chickpeas. They are so healthy and tasty too. This dish looks perfect!
Nice, love the heat and richness of harissa. With chickpeas and…maybe another dish and you avoid meat and call it dinner!
Chickpeas are on both our minds and palates these days. I have to get some of that harissa. sounds like a nice spicy addition. The roses are beautiful. Our gardens here in the east are finally coming alive.