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.
40 minutes
Cook time
Unit
Ingredients
Join My Community β¨
π Search Every Recipe
π½οΈ Access Exclusive Dishes
π₯¦ Substitutions for Dietaries
π₯ Recipes to use Leftovers
βοΈ Custom Serving Sizes
βΉοΈ Nutritional Information
π₯« Pantry Essentials
π° Exclusive Discounts
Coming Soon β³
π Live Events
π¬ Member Chat & Sharing
Ingredients:
- 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