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Harissa-Braised Cauliflower and Chickpeas
This one-pot braise combines hearty chickpeas and tender cauliflower for a speedy yet satisfying meat-free dinner. Harissa paste varies in spiciness by brand, so it’s a good idea to taste yours before deciding whether to add 1 or 2 tablespoons, or something in between. If you’re unsure, be conservative. You always can stir more into the finished stew. Serve with flatbread for scooping or with steamed rice.
4
Servings
Tip
Don’t fully cover the pot when simmering. Keeping the lid ajar allows a little evaporation, which results in concentrated flavor and a stewy, rather than soupy, consistency.
30 minutes
Ingredients
-
2
tablespoons extra-virgin olive oil, plus more to serve
-
1
medium red onion, chopped
Directions
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01In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onion and ½ teaspoon salt; cook, stirring occasionally, until golden brown, about 5 minutes. Add the tomato paste, harissa, garlic and turmeric; cook, stirring, until fragrant, about 30 seconds.
Reviews
January 19, 2025
Simple and delicious
Has beautiful depth of flavor despite so fews ingredients and such little time to make. Added 4 cups chopped dinosaur kale and served with sour cream; fantastic!
October 25, 2024
Great Introduction to Harissa
We did not cook with harissa paste before making this dish. It was fantastic as a side to grilled chicken quarters. We'll be looking for many other ways to use this tasty ingredient.
September 13, 2024
Tasty vegetarian side, relatively quick
4 good size portions, no leftovers, clean plates. Good advice about the harissa paste! 1/2-tbsp of my African treasure was acceptable to everyone.
January 12, 2025
Had the heat but missing the flavor complexity.
Good recipe, but could be even better if it had more flavor complexity. Harissa just brought the heat.
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