Charred Pears with Harissa Chickpeas

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Stir in the spinach and cook for 5 minutes until wilted. Turn off the heat.

Step 6

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