March (Legume) Madness: Chickpea Stew with Cauliflower and Harissa

May have to rethink that title. The New York Times had a recipe for something that involved whole wheat couscous and Moroccan-spiced chick peas. Which got us to thinking. In our pantry we have a drawer filled with many different kinds of legumes that we never use. Not to mention a box of whole wheat couscous that has followed us around for five years, traveling more than 4000 miles in the process. We don't know where it came from, and we think it's been secretly mocking us.

We didn't care for the recipe (the instructions were all backwards), so we set out on our own. This was beyond good, by the way. A good harissa with some preserved lemon really makes this, but don't despair. You can substitute Tabasco or Sriracha, or even Frank's hot sauce.

Chickpea Stew with Cauliflower and Harissa

1 cup dried chickpeas (Don't do this with canned chick peas. In fact, don't do anything with canned chick peas except exercises.)
1 large onion, sliced thin
1/4 cauliflower
1 ½ tbsp cumin whole
2 tbsp coriander whole
½ tsp cayenne pepper
2 tbsp tomato paste
Salt to taste
3 tbsp chopped Italian parsley
1 cup couscous
Butter
Harissa
Sour cream
Canola or other neutral oil

1. Rinse the chickpeas until the water runs clear. Then soak them for 8 hours, or overnight.
2. Prepare the couscous by adding one cup boiling water, 2 tsp butter, and salt. Cover and let sit for 5 minutes. Then fluff and rub through your hands.
3. Cut the cauliflower into florets and chop the stems. Put oil in a very hot pan. Brown the cauliflower, then add a half cup of water, lower the heat, and cover. Steam until al dente.
4. Heat a dry pan, add the cumin and coriander. When they begin to smell nice, remove and grind in a mortar and pestle. Or spare yourself the bother and use pre-ground.
5. Heat a large saucepan over medium high heat. Add the onions.
6. Cook, stirring until they are just ready to brown.
7. Lower the heat. Make a well in the center of the onions and add the tomato paste. Flatten it out and let fry for a minute or so. Then mix with the onions.
8. Add most of the cumin and coriander (reserve a little to add later, if needed). Fry for a few minutes.
9. Add the chickpeas, 1 tbsp of harissa, some salt, and about a quart or so of water. Bring to a boil, cover and simmer until the chickpeas are soft and tasty.
10. Add cauliflower and season to taste. You may need to add additional water, or cook it down to enrich the flavor. Remove from heat and stir in parsley.
11. Combine the sour cream with equal parts water.
12. Make a small layer of couscous in a bowl. Pour the stew over it, garnish with sour cream and a dollop of harissa.