Harissa Quinoa with Crispy Chickpeas and Charred Broccoli
Ingredients
- ·quinoa
- 1½ cupvegetable broth
- 1 can (15 oz)chickpeas (drained and patted dry)
- 1 headbroccoli
- 2 tablespoonharissa paste
- 3 tablespoonolive oil
- 3 clovegarlic
- 1lemon
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 3 cloves garlic.
- 02
Cut 1 head broccoli into bite-sized florets.
- 03
Drain and pat dry 1 can (15 oz) chickpeas.
Method
- 01
Bring vegetable broth to a boil in a medium pot. Stir in quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- 02
While quinoa cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add dried chickpeas and cook 8–10 minutes, stirring occasionally, until they begin to crisp and brown. Transfer to a plate and set aside.
- 03
Cut broccoli into bite-sized florets. Add 1 tablespoon olive oil to the skillet and increase heat to high. Add broccoli in a single layer and cook 5–6 minutes without stirring, until charred on the bottom. Stir, cook another 2–3 minutes until tender-crisp. Season with salt and pepper. Transfer to a serving bowl.
- 04
In the same skillet, combine remaining 1 tablespoon olive oil with minced garlic and harissa paste over medium heat. Cook 1 minute until fragrant. Add cooked quinoa and stir to coat evenly, 2–3 minutes.
- 05
Fold crispy chickpeas back into the quinoa. Squeeze juice from 1 lemon over the top, add a pinch of red pepper flakes, and season to taste with salt and pepper. Serve alongside charred broccoli.
Spice Tips
For milder heat, reduce harissa paste to 1 tablespoon or swirl in a dollop of plain Greek yogurt at the end. For extra fire, add 1/2 teaspoon cayenne pepper to the harissa mixture or sprinkle crushed red pepper flakes over each serving. A handful of fresh mint or cilantro brightens the richness and cools the heat.
Make-ahead: cook quinoa up to 2 days in advance and store in the refrigerator. Reheat gently in a skillet with a splash of water. Harissa paste keeps well in the pantry or fridge; if you can't find it, substitute 1 tablespoon smoked paprika mixed with 1 teaspoon cayenne and 1 tablespoon olive oil for a similar kick.