Broccolini, Chickpeas, and Harissa

Harissa is tossed with broccolini and chickpeas, giving this simple pairing of a vegetable and beans a spicy exotic flavor.

Broccolini, a cross between broccoli and Chinese kale, also has flavors reminiscent of asparagus.

Cook trimmed broccolini in boiling salted water for 4 minutes then add a can of rinsed drained chickpeas to the pot for 30 seconds more to warm them through. Drain. Toss with Harissa, olive oil, a squeeze of fresh lemon juice. Finish with a sprinkling of coarse sea salt.

This French brand of Harissa is made with hot chiles, tomato puree, onion, salt, coriander, garlic, cumin, vegetable oil. It has a good balance of heat to the other flavors and spices.

On My Desk

I just had to share these pretty roses from my garden.

• Bright Red/Orange: Wildfire Hybrid Tea Rose


• Yellow: Julia Child Floribunda


• Pink: David Austin Heritage Old English Rose

Like broccolini? Also try spicy broccolini with torn ciabatta croutons here.

Lori Lynn

Taste With The Eyes

where the image is meant to titillate and inspire the cook