Chickpea and Broccoli Bowls with Creamy Garlic Sauce

by becky
Created
Imported from dishingouthealth.com

Prep Time: 15 minutes

Cook Time: 20 minutes

Harissa Chickpea and Broccoli Bowls with Creamy Garlic Sauce are the ultimate make-ahead lunch or weeknight dinner. Vegan, gluten free, and rich in plant protein and fiber.

Ingredients

  • 3 Tbsp. cashew butter
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. light olive oil (sub avocado or grapeseed oil)
  • 1 tsp. Dijon mustard
  • 1 to 2 cloves garlic, grated on a microplane
  • 1/4 tsp. each salt and black pepper (or more to taste)
  • 2 to 3 Tbsp. filtered water
  • 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
  • 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
  • Cooked quinoa, brown rice, or farro for serving

Directions

  1. Prepare Sauce:In a medium bowl, combine cashew butter, lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper; stir to combine. Whisk in 2 to 3 Tbsp. water until the sauce is smooth and creamy. Set aside.
  2. Heat 1 to 2 Tbsp. olive oil in a large skillet over medium-high heat. Once oil is shimmering, add broccoli and cook, uncovered, 1 minute. Cover and continue cooking, lifting lid to stir every 1 to 2 minutes to prevent burning, until crisp-tender and lightly charred, about 8 minutes total. Season with 1/4 tsp. each of salt and black pepper, and a squeeze of fresh lemon juice.Transfer broccoli to a bowl and cover to keep warm. Reduce burner heat to medium.
  3. Add another 1 to 2 Tbsp. olive oil to the hot skillet, followed by chickpeas and harissa; sauté for 2 minutes. Stir in crushed tomatoes and continue cooking for about 5 more minutes, until the mixture reduces and thickens. Stir in fresh parsley, 1/2 tsp. salt, and 1/4 tsp. black pepper.
  4. Divide your grain of choice into 4 bowls. Add a scoop of harissa chickpeas and sautéed broccoli overtop, and drizzle with creamy garlic sauce. Garnish with extra chopped fresh parsley.