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