Soft, exploding chickpeas braised in a flavorful tomato and harissa sauce, served with gently charred cauliflower and a silky tahini dressing, topped with pomegranate and fresh parsley.
1: Pre-heat the oven to 190°C.
2: Cut the cauliflower into even bite-size florettes, drizzle with olive oil, salt, and pepper, and bake until charred and crispy for about 25 minutes.
3: Dice the red onion finely and mince the garlic.
4: Heat a large saucepan, add olive oil, and fry the onions for about five minutes until soft and just browning.
5: Add the minced garlic and fry for another minute.
6: Stir in the tomato paste and rose harissa until evenly dispersed.
7: Add the chickpeas with their brine and fill the empty chickpea can halfway with water; pour into the mixture.
8: Turn onto high heat, bring to a boil, then reduce to a simmer, stirring occasionally.
9: Give the cauliflower mix a stir to ensure even cooking.
10: Mix cornstarch with 2-3 tablespoons of cold water in a glass and pour into the chickpea mix, stirring continuously to thicken.
11: Squeeze lime juice into the mixture to balance the spice.
12: To make the tahini dressing, mix tahini with lemon juice, salt, and pepper, adding water until a dropping consistency is achieved.
13: Check for seasoning in the chickpea mixture, adding more salt or pepper if needed.
14: Plate the dish by starting with the chickpeas in a bowl, adding cauliflower on top, and drizzling with tahini.
15: Finish with a sprinkling of fresh parsley and pomegranate seeds.
