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–+ servings

Charred Pears with Harissa Chickpeas

Pears are a perfect fruit for charring and this charred pears with harissa chickpeas is an incredible way to use them.
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 363kcal

Equipment

  • Wide skillet

Ingredients

  • 4 pears quartered and seeds removed
  • 1 tablespoon oil for frying
  • 1 yellow onion peeled and sliced into half-moons
  • 1 tablespoon plant-based butter optional
  • 1-2 tablespoons harissa paste or use a mix of chili powder, paprika, and cayenne powder
  • 2 cups vegetable stock
  • 2 15- ounce cans chickpeas drained
  • 3 ounces baby spinach
  • Salt and pepper to taste
  • Flaky sea salt optional
  • Minced parsley or any herb of your choice optional, for garnish

Instructions

Cook the pears:

  • Heat the oil in a wide skillet over medium-high heat. Add the pears in batches, cut-side down, and cook without moving for 2-5 minutes. The sugars may burn slightly, but you want to get a nice char. Tip the pear onto the other cut side and cook that side until it chars; an additional 2-5 minutes.
  • You don't need to cook the skin side of the pear. If your pears aren't very ripe, you'll want to cook them a little longer to allow them to soften, but very ripe pears don't need to cook long. Transfer the charred pears to a plate and sprinkle with salt.

Cook the onion:

  • Add the onion to the skillet and cook for 8-10 minutes until it begins to soften—season with salt and pepper. Melt the plant-based butter (if using) into the onion. Once frothy, add the harissa paste (or spices) and cook for 1 minute until fragrant.

Simmer the chickpeas:

  • Pour in the vegetable stock and bring to a boil. Add the chickpeas. Reduce heat to medium-low and cook until the broth has reduced slightly and the onions have softened–about 15 minutes. If the liquid reduces too much, add a bit more stock or water—taste and season with salt and pepper.
  • Stir in the spinach and cook for 5 minutes until wilted. Turn off the heat.

To serve:

  • Ladle the chickpeas between bowls and arrange the charred pear on top. Garnish with fresh herbs like parsley or cilantro. Enjoy!

Nutrition

Calories: 363kcal | Carbohydrates: 66g | Protein: 15g | Fat: 7g | Sodium: 139mg | Fiber: 16g | Sugar: 25g | Vitamin C: 18mg
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