Can I use another type of bean instead of chickpeas for these bowls?

Yes, you can easily substitute chickpeas with other beans like black beans or lentils. Each option will have a slightly different flavor and texture but will still make for a hearty and nutritious dish. Just ensure they are cooked and seasoned similarly to maintain an enjoyable taste.

How can I make these bowls spicier?

To add more heat to your Harissa Chickpea and Broccoli Bowls, consider adding chopped fresh chili peppers or a sprinkle of red pepper flakes into the chickpea sauté. You may also increase the amount of harissa used in the dish according to your spice preference.

What type of grains can I use in place of quinoa?

You have plenty of options for grains to use in your bowls. Brown rice, farro, or even barley can work beautifully, each adding a unique texture and flavor profile to the dish. Feel free to experiment with your favorites or whatever you have on hand.

How do I store leftovers?

Store leftover Harissa Chickpea and Broccoli Bowls in an airtight container in the refrigerator. They should maintain their quality for up to three days. When ready to eat, reheat in the microwave or on the stovetop with a splash of water to help keep everything moist.

Can I use frozen broccoli for this recipe?

Yes, frozen broccoli can be used if you don’t have fresh available. Just make sure to thaw it first and pat it dry to remove excess moisture before sautéing. Cook it until heated through, adjusting the timing as needed.

Harissa Chickpea and Broccoli Bowls with Creamy Garlic Sauce

Ingredients

Scale

3 Tbsp. cashew butter
2 Tbsp. fresh lemon juice
2 Tbsp. light olive oil
1 tsp. Dijon mustard
1 to 2 cloves garlic, grated
1/4 tsp. salt
1/4 tsp. black pepper
2 to 3 Tbsp. filtered water
3 to 4 Tbsp. extra-virgin olive oil
5 cups small broccoli florets
1 Tbsp. fresh lemon juice
1 (15-oz.) can canned chickpeas
1/4 cup mild harissa
1 cup canned crushed tomatoes
3 Tbsp. chopped fresh parsley
Cooked quinoa, brown rice, or farro for serving

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Instructions

Combine cashew butter, lemon juice, light olive oil, Dijon mustard, grated garlic, salt, and black pepper in a medium bowl. Stir until well combined, then whisk in filtered water to create a smooth sauce.
Heat extra-virgin olive oil in a large skillet over medium-high heat. Once shimmering, add broccoli florets and sauté uncovered for 1 minute. Cover and stir every 1-2 minutes until crisp-tender, about 8 minutes total. Season with salt, black pepper, and lemon juice.
Transfer broccoli to a bowl and cover to keep warm. Reduce heat to medium.
Add extra olive oil to the skillet, followed by rinsed chickpeas and harissa. Sauté for about 2 minutes, then stir in crushed tomatoes and cook for 5 more minutes until thickened. Add parsley, with more salt and black pepper to taste.
Divide choice of cooked grains into bowls, top with harissa chickpeas and broccoli, and drizzle with creamy garlic sauce. Garnish with extra parsley.

Notes

For extra flavor, roast the broccoli slightly longer. Substitute chickpeas with lentils for variety.

Author: isabella-moreno
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sautéing
Cuisine: Mediterranean
Diet: Vegan

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 6g
Sodium: 350mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 15g
Protein: 15g
Cholesterol: 0mg