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’m seeing harissa used often in recipes. I have to put this recipes on my list. You can’t get healthier than chickpeas and broccoli!
LL,
I love my chickpeas! They are so healthy and versatile.
I am on a quest today to find that tube of Harissa paste!
In Morocco, we use harissa a lot. It must taste really good in your recipe.