Stewed Harissa Chickpeas with Dates and Yogurt Sauce

🥘 Ingredients

• ground cumin 2 tsp
• ground coriander 1 tsp
• ground cinnamon ¼ tsp
• ground turmeric ¼ tsp
• bay leaves 2
• harissa sauce or paste for spicy! 4 tbsp
• extra virgin olive oil 2 tbsp
• medium yellow onion 1
• Kosher
• medium lemon 1
• Medjool dates 4
• garlic cloves 4
• crushed tomatoes 1
• Drained Chickpeas 1 ½ cup
• creamy plain-flavored plant-based milk 0.33 cup
• nutritional yeast ¼ cup
• water 0.33 cup
• Cooked White Rice 3 cup
• good-quality creamy vegan yogurt ½ cup
• cilantro leaves and tender stems 1 handful

Harissa Blend

1. 1

   Prepare: ground cumin , ground coriander , ground cinnamon , ground turmeric , bay leaves , harissa sauce or paste for spicy! .
2. 2

   Stir together the cumin, coriander, cinnamon, and turmeric in a small airtight container. Add in the bay leaves and harissa paste or sauce. Label and store in the fridge for 5 to 7 days.
3. 3

   Gather: extra virgin olive oil , medium yellow onion , Kosher salt and freshly cracked black pepper, medium lemon , Medjool dates , garlic cloves , Heaping 1/4 cup Harissa Blend (from meal prep), crushed tomatoes , Drained Chickpeas , creamy plain-flavored plant-based milk , nutritional yeast , water , Cooked White Rice , good-quality creamy vegan yogurt , cilantro leaves and tender stems .
4. 4

   Heat a Dutch oven or large, deep sauté pan over medium with the olive oil. Once shimmering, add the onions and a pinch of salt. Cook until soft and translucent, about 5 to 6 minutes, stirring occasionally. While the onions cook, zest and juice the lemon. Chop the dates. Measure out the chickpea puree ingredients (see step 4).
5. 5

   Add the garlic to the pan and cook for 1-2 minutes , stirring frequently. Add the Harissa Blend. Stir vigorously for 1 to 2 minutes. Add a splash of water and scrape up the browned bits.
6. 6

   Add the crushed tomatoes and season with a couple pinches of salt. Cook, stirring occasionally, until the tomatoes have thickened slightly and are starting to turn jammy, 5 to 7 minutes.
7. 7

   While the tomatoes simmer, make the chickpea puree. In a food processor (or small-capacity blender) (if you don’t have a food processor (or small-capacity blender) see Note 3): combine ⅓ of the Drained Chickpeas (3/4 cup), the milk, ½ of the lemon zest and juice, nutritional yeast, 1/2 tsp kosher salt, and pepper to taste. Blend until completely pureed and smooth. Season with salt to taste.
8. 8

   Once the tomatoes have cooked down, add the water followed by the chickpea puree. Bring to a rapid simmer.
9. 9

   Add the chopped dates and remaining Drained Chickpeas. Stir, then drizzle a glug of olive oil on top. Reduce the heat and simmer uncovered for about 12 minutes , stirring every few minutes, until chickpeas are soft and the mixture is thick. If it dries out, add 2-3 tbsp of water.
10. 10

    While the chickpeas simmer, prepare your side salad (if you’re making one), reheat the rice, and make the yogurt sauce. Rice: Add the Cooked White Rice to a microwave-safe bowl, toss in a couple ice cubes, cover the bowl, and microwave until heated through. (The ice keeps the rice tender.) Yogurt sauce: In a bowl, stir together the yogurt, reserved lemon zest and juice, and a pinch of pepper. Season with salt to taste.
11. 11

    Once the chickpeas have cooled a bit, taste, adding salt/pepper as needed. Serve over rice and dollop yogurt sauce on top. Garnish with cilantro. For more richness, drizzle with a bit of good-quality olive oil. Serve with your side salad, if you made one.