Chickpeas w/ Harissa Sauce

By: Daniel Lucas

Dish: Vegetable
Season: Summer
Source: Jason Barwikowski
Servings: 4-6
Need help? Read the guide

Ingredients

Harissa

  • 24 (medium) to 32 (hot) dried Chile de Arbol
  • 4 cloves garlic, crushed
  • 1 cup red wine vinegar
  • 1 cup olive oil
  • 5-6 red bell peppers, roasted
  • cumin
  • salt
  • pepper

Chickpeas w/ Harissa Sauce

  • 3 cups cooked chickpeas
  • 2 cups rice
  • 2 cup harissa, divided
  • 2 cup of vegetable broth
  • 2 cups of bean broth, or more vegetable both
  • 2 tbsp tomato paste
  • 1 medium-small onion, chopped
  • 4 cloves garlic, chopped
  • parsley
  • cumin
  • lemon
  • salt
  • pepper

While I was doing dishes one day after lunch at Hiyu, Jason revealed that the secret to his harissa is to re-hydrate the chilis in red wine vinegar and blend the entire mixture, using the olive oil as an emulsifier. I wasn’t able to write the instructions down at the time, so I had to fill in some of the gaps on my own. I made this version a few weeks later and was extremely pleased. The spirit behind the entirety of this dish lies within the harissa, which is used liberally in the making of the final sauce.

Method

For the Harissa

  1. Preheat the oven to 400, roast red bell pepper(s) until outside is blackened ~ 40 minutes.
  2. Put the chilis and garlic in a small bowl and cover with the red wine vinegar. Soak 1-12 hours.
  3. Blend the contents of the small bowl and the roasted bell pepper.
  4. Slowly add the olive oil, while continuing to blend.
  5. Season with cumin, salt, and pepper.

For the Chickpeas w/ Harissa Sauce

  1. Add 4 cups water and 2 cups of rice in a medium pot, bring to a boil then lower heat. Cook ~45-55 minutes and let cool for 10 minutes before opening the lid.
  2. Put olive oil, onion, and garlic into a large pot or dutch oven and cook ~ 5 mins.
  3. Add tomato paste and cook for another 3-5 minutes
  4. Add 1 cup of the harissa, a pinch of cumin and cook another 3-5 minutes.
  5. Add vegetable and bean broth (or just vegetable broth) and bring to a boil, lower to a simmer. Cook for ~20-30 mins with the lid ajar.
  6. Add chickpeas, continue cooking for ~ 1 hour. The chickpeas should not be too soft.
  7. Add some parsley, cook for another ~5 minutes.
  8. Serve over rice with fresh harissa, parsley, and a lemon wedge.

Chickpeas w/ Harissa Sauce

By: Daniel Lucas

While I was doing dishes one day after lunch at Hiyu, Jason revealed that the secret to his harissa is to re-hydrate the chilis in red wine vinegar and blend the entire mixture, using the olive oil as an emulsifier. I wasn’t able to write the instructions down at the time, so I had to fill in some of the gaps on my own. I made this version a few weeks later and was extremely pleased. The spirit behind the entirety of this dish lies within the harissa, which is used liberally in the making of the final sauce.

Method

For the Harissa

  1. Preheat the oven to 400, roast red bell pepper(s) until outside is blackened ~ 40 minutes.
  2. Put the chilis and garlic in a small bowl and cover with the red wine vinegar. Soak 1-12 hours.
  3. Blend the contents of the small bowl and the roasted bell pepper.
  4. Slowly add the olive oil, while continuing to blend.
  5. Season with cumin, salt, and pepper.

For the Chickpeas w/ Harissa Sauce

  1. Add 4 cups water and 2 cups of rice in a medium pot, bring to a boil then lower heat. Cook ~45-55 minutes and let cool for 10 minutes before opening the lid.
  2. Put olive oil, onion, and garlic into a large pot or dutch oven and cook ~ 5 mins.
  3. Add tomato paste and cook for another 3-5 minutes
  4. Add 1 cup of the harissa, a pinch of cumin and cook another 3-5 minutes.
  5. Add vegetable and bean broth (or just vegetable broth) and bring to a boil, lower to a simmer. Cook for ~20-30 mins with the lid ajar.
  6. Add chickpeas, continue cooking for ~ 1 hour. The chickpeas should not be too soft.
  7. Add some parsley, cook for another ~5 minutes.
  8. Serve over rice with fresh harissa, parsley, and a lemon wedge.

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