Harissa Chickpeas with Cauliflower

Harissa Chickpeas with Cauliflower

This recipe uses Harissa paste to create a flavourful dish of queen chickpeas with cauliflower and tahini. The chickpeas are cooked with shallots, garlic, tomato paste, and harissa paste, creating a rich and spicy base. Roasted cauliflower florets add a delicious texture and flavour to the dish. A tahini drizzle made with tahini, lemon juice, honey, and salt is drizzled over the chickpeas and cauliflower for a creamy and tangy finish. Garnish with pomegranate seeds and parsley for a pop of colour and freshness. This recipe is a great way to showcase the versatility of Harissa paste as a pantry staple.

Serves: 2

40 minutes

Cook time

Ingredients

Natalia

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  • 700g jar of queen chickpeas (regular chickpeas can be used)
  • 1 tbsp. Harissa paste
  • 1 tbsp. Tomato paste
  • 1 shallot
  • 4 cloves of garlic
  • 100ml vegetable stock
  • 0.5 a head of cauliflower
  • 2 tbsp. Tahini
  • 0.5 a lemon, juiced
  • 0.5 tsp honey
  • Salt
  • Pomegranate seeds
  • Parsley

🔄Natalia Rudin's Suggested Substitutes

Queen Chickpeas Regular Chickpeas
Harissa Paste Red Pepper Flakes Mixed with a bit of Olive Oil
Tahini Almond Butter

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