Creamy tahini and spicy harissa over roasted cauliflower. On a rich and aromatic chickpea stew? Doesn't get much better.
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Serves
4
Cauliflower
Drained Cooked Chickpeas
Aubergine
Onion
Tahini
Lemon
Parsley
Ground Coriander
Cumin
Harissa
Salt
Black Pepper
Olive Oil
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Serves
4
Cauliflower
Drained Cooked Chickpeas
Aubergine
Onion
Tahini
Lemon
Parsley
Ground Coriander
Cumin
Harissa
Salt
Black Pepper
Olive Oil
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Step 1.
Preheat oven 180°C/ 356°F.
Step 2.
Slice the cauliflower into eighths and place in a baking tray. Sprinkle salt, pepper, a teaspoon of ground coriander and a teaspoon of cumin over the top. Drizzle with olive oil and place in the oven for 30 minutes.
Step 3.
Dice your aubergine, add to a frying pan and cook until it starts to brown.
Step 4.
Dice an onion and add it to the pan with a splash of olive oil. Mix together. Chop up some parsley stalks and add this to the pan and mix well.
Step 5.
Pour the can of chickpeas into the pan, add harissa and continue to mix all the ingredients together, adding salt and pepper to taste. When the chickpeas are soft, add a handful of parsley leaves and take off the heat.
Step 6.
Add tahini and the juice of your lemon into the bowl. Mix until combined.
Step 7.
Add half a cup of water and continue to mix until you have a nice creamy consistency.
Step 8.
Serve the roasted cauliflower on a bed of the chickpea and aubergine mix and dress with your lovely tahini dressing. Serve and enjoy!
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