Harissa-Braised Cauliflower and Chickpeas

Ingredients

• 2 tbsp Extra-virgin olive oil (For sautéing)
• 1 medium Yellow onion (Finely chopped)
• 3 cloves Garlic (Finely chopped or grated)
• 1.5 tbsp Harissa paste (Use 1 to 2 tablespoons, depending on the brand's spiciness and your preference)
• 2 tbsp Tomato paste
• 1 tsp Ground cumin
• 1 large head Cauliflower (About 2 pounds; cored and cut into bite-size florets)
• 2 15-ounce cans Chickpeas (Drained and rinsed)
• 2 cup Vegetable broth
• 2 tbsp Lemon juice (Plus lemon wedges for serving, if desired)
• 0.5 cup Plain whole-milk yogurt (For serving)
• 0.25 cup Fresh cilantro (Chopped, for serving)
• Kosher salt (To taste)
• Black pepper (To taste)

Steps

1. 1

   Warm the olive oil in a large Dutch oven or wide heavy pot over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened and lightly golden.

2. 2

   Add the garlic, harissa paste, tomato paste, and cumin. Cook for 1 to 2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly.

3. 3

   Add the cauliflower florets and stir until they are evenly coated with the spiced oil and tomato mixture.

4. 4

   Add the drained chickpeas and vegetable broth. Season with salt and pepper, then bring the mixture to a simmer.

5. 5

   Reduce the heat to medium-low, cover the pot only partially, and simmer for about 15 to 20 minutes. Stir occasionally, cooking until the cauliflower is tender when pierced but not falling apart and the liquid has reduced to a concentrated, stewy consistency.

6. 6

   Stir in the lemon juice. Taste and adjust the salt, pepper, and harissa; add more harissa cautiously because brands vary substantially in heat.

7. 7

   Spoon the stew into bowls and top with yogurt and chopped cilantro. Serve hot with warm naan or other flatbread for scooping, or with steamed rice.

Notes

Harissa paste varies considerably in spiciness. Start conservatively with 1 tablespoon and stir more into the finished stew if desired. Keep the lid ajar while simmering so some liquid evaporates; fully covering the pot can leave the braise soupy. Serve with warm naan, flatbread, or steamed rice.

Nutrition per serving

• main
• vegetarian
• one-pot
• stew
• braised
• Middle Eastern-inspired
• gluten-free without naan
• weeknight dinner