1cupcanned crushed tomatoes (fire-roasted or regular)
3Tbsp.chopped fresh parsley, plus more for garnish
5cupssmall broccoli florets
1Tbsp.fresh lemon juice
1/2tsp.black pepper, divided
Cooked quinoa, brown rice, or farro for serving
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.
Prepare Bowls:Heat 1 Tbsp. of the oil in a large skillet over medium-high. Once hot, add harissa paste and chickpeas; 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; remove from heat.
In a separate skillet (or the same skillet wiped clean), heat remaining 2 Tbsp. olive oil over medium-high. 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 remaining 1/4 tsp. salt, 1/4 tsp. pepper, and lemon juice.
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.
*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.)