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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I imagine that you must have a gorgeous garden! I love the incredible sweet scent of fresh roses.
This dish looks great, and I’m filing it away to make soon.
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!