Chickpea and Broccoli Bowls with Creamy Garlic Sauce

5 from 29 votes

Chickpea and Broccoli Bowls with Creamy Garlic Sauce

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.

Prep Time15

Cook Time20

Total Time35

Course: Grain Bowl, lunch

Cuisine: Mediterranean, morrocan

Diet: Gluten Free, Vegan

Servings:

Author: Jamie Vespa MS, RD

Equipment

Large skillet
Mixing bowls

Ingredients

Creamy Garlic Sauce

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

Chickpea and Broccoli Bowls

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

Instructions

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.
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.
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.
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.

Notes

*Nutrition facts account for ~1/2 cup cooked quinoa added to each bowl, and 2 Tbsp. garlic sauce.

Make-Ahead: Prepare the garlic sauce up to 5 days in advance. Store in an airtight jar or Tupperware container. You can also cut the broccoli into florets up to 2 days ahead.

Store: Store chickpeas, broccoli, and quinoa (or grain of choice) separately from the garlic sauce. Chickpeas and veggies will last up to 4 days in refrigerator.

Reheat: Reheat chickpea and broccoli mixture in a dry non-stick skillet over medium heat until warm. Alternatively, you can nook in the microwave in 30 second increments until heated through. (Do not microwave/reheat sauce.)

Nutrition