Ingredients
Creamy Garlic Sauce
- 3 Tbsp. cashew butter
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. light olive oil (substitute with avocado or grapeseed oil if preferred)
- 1 tsp. Dijon mustard
- 1 to 2 cloves garlic, grated on a microplane
- 1/4 tsp. salt
- 1/4 tsp. black pepper (or more to taste)
- 2 to 3 Tbsp. filtered water
Sautéed Broccoli
- 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
Harissa Chickpeas
- 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
To Serve
- Cooked quinoa, brown rice, or farro
Instructions
- Prepare Sauce: In a medium bowl, combine the cashew butter, lemon juice, light olive oil, Dijon mustard, grated garlic, salt, and black pepper. Stir well to combine, then whisk in 2 to 3 tablespoons of filtered water until the sauce becomes smooth and creamy. Set aside to let the flavors meld.
- Cook Broccoli: Heat 1 to 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the broccoli florets and cook uncovered for 1 minute. Cover the skillet and continue cooking, stirring every 1 to 2 minutes to avoid burning, until the broccoli is crisp-tender and lightly charred, about 8 minutes total. Season with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and a squeeze of fresh lemon juice. Transfer the broccoli to a bowl and cover to keep warm. Reduce the heat to medium.
- Make Harissa Chickpeas: Add another 1 to 2 tablespoons of olive oil to the same skillet. Stir in the chickpeas and mild harissa paste, sautéing for 2 minutes to combine the flavors. Then add the crushed tomatoes and cook for about 5 more minutes, stirring occasionally, until the mixture reduces and thickens. Stir in the chopped fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Adjust seasoning as needed.
- Assemble Bowls: Divide your cooked grain of choice (quinoa, brown rice, or farro) evenly among 4 bowls. Top with a generous scoop of the harissa chickpeas and the sautéed broccoli. Drizzle each bowl with the creamy garlic sauce and garnish with additional chopped fresh parsley for a fresh finish. Serve immediately.
Notes
- Adjust the garlic amount in the sauce according to your preference for a milder or stronger garlic flavor.
- For a spicier kick, use a hot harissa instead of mild.
- Any grain like couscous or bulgur can substitute quinoa, brown rice, or farro.
- Make the sauce in advance and refrigerate for up to 3 days; whisk before serving.
- To keep this dish vegan and vegetarian, ensure the chosen grain and harissa paste are free from animal products.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
