Description
A flavorful and nutritious Chickpea and Broccoli Bowl featuring sautéed broccoli, spicy harissa chickpeas in a rich tomato base, and a creamy garlic cashew sauce, served over your choice of grains. A perfect vegetarian meal ready in just 35 minutes.
Ingredients
Creamy Garlic Sauce
- 3 Tbsp. cashew butter
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. light olive oil (substitute avocado or grapeseed oil if desired)
- 1 tsp. Dijon mustard
- 1 to 2 cloves garlic, grated on a microplane
- 1/4 tsp. salt
- 1/4 tsp. black pepper (or more to taste)
- 2 to 3 Tbsp. filtered water
Broccoli
- 3 to 4 Tbsp. extra-virgin olive oil, divided
- 5 cups small broccoli florets
- 3/4 tsp. salt, divided
- 1/2 tsp. black pepper, divided
- 1 Tbsp. fresh lemon juice
Harissa Chickpeas
- 1 (15-oz.) can chickpeas, rinsed and drained
- 1/4 cup mild harissa (such as Mina brand)
- 1 cup canned crushed tomatoes (fire-roasted or regular)
- 3 Tbsp. chopped fresh parsley, plus more for garnish
For Serving
- Cooked quinoa, brown rice, or farro
Instructions
- Prepare Sauce: In a medium bowl, combine the cashew butter, fresh lemon juice, light olive oil, Dijon mustard, grated garlic, salt, and black pepper. Stir together until combined, then whisk in 2 to 3 tablespoons of filtered water until the sauce reaches a smooth and creamy consistency. Set aside to let the flavors meld.
- Sauté Broccoli: Heat 1 to 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add the broccoli florets and cook uncovered for 1 minute. Then cover the skillet and continue cooking, lifting the lid every 1 to 2 minutes to stir and prevent burning. Cook until the broccoli is crisp-tender and slightly charred, about 8 minutes total. Season with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and a squeeze of fresh lemon juice. Transfer the broccoli to a bowl and cover to keep warm. Reduce heat under the skillet to medium.
- Cook Harissa Chickpeas: Add another 1 to 2 tablespoons of olive oil to the same skillet and return to medium heat. Stir in the rinsed chickpeas and mild harissa, sautéing for 2 minutes to combine the flavors. Add the crushed tomatoes and continue cooking for about 5 minutes, stirring occasionally, until the mixture thickens and reduces slightly. Stir in 3 tablespoons chopped fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Assemble Bowls: Divide your choice of cooked grain (quinoa, brown rice, or farro) evenly among 4 bowls. Top each with a scoop of the harissa chickpea mixture and a portion of sautéed broccoli. Drizzle generously with the creamy garlic sauce and garnish with additional chopped fresh parsley before serving.
Notes
- Use mild harissa for a gentle heat; adjust quantity to taste for spicier bowls.
- Cashew butter can be substituted with almond butter, but it may slightly alter the sauce flavor.
- Leftover bowls can be stored covered in the refrigerator for up to 3 days.
- To make this dish gluten-free, ensure your chosen grain is gluten-free (quinoa or brown rice recommended).
- For a vegan version, this recipe is already vegan-friendly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
