Chickpeas with Cauliflower and Tahini | Nats Nourishments
Chickpeas with Cauliflower and Tahini
15 mins prepServes 4
A delightful dish featuring soft, exploding chickpeas braised in a spicy tomato and harissa sauce, accompanied by charred cauliflower and a creamy tahini dressing. Topped with fresh parsley and pomegranate seeds for added flavor and color.
1: Pre-heat the oven to 190C.
2: Cut the cauliflower into even bite-size florettes, drizzle with olive oil, salt, and pepper, then 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 slightly brown.
5: Add the minced garlic and fry for another minute. Then add the tomato paste and harissa, stirring until evenly mixed.
6: Add the chickpeas with their brine and half-fill the can with water, pouring it into the mixture.
7: Bring the mixture to a boil, then reduce to a simmer, stirring occasionally.
8: Stir the cauliflower mix to ensure even cooking.
9: In a glass, mix cornstarch with 2 or 3 tablespoons of cold water and pour into the chickpea mixture while stirring continuously to thicken.
10: Add lime juice to balance the spice.
11: For the tahini dressing, mix tahini with lemon juice, salt, and pepper, then add water to achieve a dropping consistency.
12: Check the harissa mixture for seasoning; add more salt or pepper if needed.
13: Plate the dish by adding chickpeas to a bowl, then top with cauliflower and drizzle with tahini.
14: Finish with a sprinkle of fresh parsley and pomegranate seeds.
