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Harissa-Braised Cauliflower and Chickpeas

Harissa-Braised Cauliflower and Chickpeas

By Courtney HillAugust 12, 2024

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

This one-pot braise combines hearty chickpeas and tender cauliflower for a speedy yet satisfying meat-free dinner. Harissa paste varies in spiciness by brand, so it’s a good idea to taste yours before deciding whether to add 1 or 2 tablespoons, or something in between. If you’re unsure, be conservative. You always can stir more into the finished stew. Serve with flatbread for scooping or with steamed rice.

Tip

Don’t fully cover the pot when simmering. Keeping the lid ajar allows a little evaporation, which results in concentrated flavor and a stewy, rather than soupy, consistency.

Ingredients
  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • 1

    medium red onion, chopped

  • Kosher salt and ground black pepper

  • 2

    tablespoons tomato paste

  • 1 - 2

    tablespoons harissa paste (see headnote)

  • 4

    medium garlic cloves, minced

  • ½

    teaspoon ground turmeric

  • 2

    pound head cauliflower, trimmed and cut into 1-inch florets

  • 2

    15½-ounce cans chickpeas, rinsed and drained

  • ½

    cup lightly packed fresh flat-leaf parsley, chopped

  • 1

    teaspoon grated lemon zest, plus 2 tablespoons lemon juice

  • Plain whole-milk yogurt, to serve

Step 1

In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onion and ½ teaspoon salt; cook, stirring occasionally, until golden brown, about 5 minutes. Add the tomato paste, harissa, garlic and turmeric; cook, stirring, until fragrant, about 30 seconds.

Step 2

Stir in the cauliflower and chickpeas, then add 2 cups water, ½ teaspoon salt and ¼ teaspoon pepper. Bring to a simmer, then reduce to medium, cover partially and cook, stirring occasionally, until a skewer inserted into the stem of the florets meets no resistance and the mixture is stewy, 10 to 12 minutes.

Step 3

Off heat, stir in the parsley and lemon zest and juice. Taste and season with salt and pepper. Serve drizzled with additional oil and dolloped with yogurt.