Exploding Chickpeas with Harissa Sauce

Exploding Chickpeas with Harissa Sauce

This recipe features soft chickpeas braised in a tomato and harissa sauce with charred cauliflower and a tahini dressing. The dish is garnished with pomegranate seeds and fresh parsley. To make it, roast cauliflower florets until crispy, then sauté red onion and garlic before adding tomato paste, harissa, chickpeas, and water. Thicken the sauce with a cornstarch slurry and finish with lime juice. Prepare a tahini dressing with lemon juice, salt, and water. Serve the chickpeas in a bowl topped with cauliflower, tahini dressing, parsley, and pomegranate seeds.

Serves: 2

50 minutes

Cook time

Unit

Metric
Imperial (Coming Soon)

Ingredients

Natalia

Join My Community ✨

🔍 Search Every Recipe

🍽️ Access Exclusive Dishes

🥦 Substitutions for Dietaries

🥑 Recipes to use Leftovers

⚖️ Custom Serving Sizes

ℹ️ Nutritional Information

🥫 Pantry Essentials

💰 Exclusive Discounts

Coming Soon ⏳

📆 Live Events

💬 Member Chat & Sharing

Earlybird discount

Ingredients:

  • 0.5 red onion
  • 4 cloves of garlic
  • 1 tin of chickpeas
  • 1 heaped tsp of rose harissa
  • 1 tbsp tomato paste
  • 1 heaped tsp cornstarch
  • 1 small head of cauliflower
  • 0.5 lime, juiced
  • 2 tbsp tahini
  • 0.5 lemon, juiced
  • 2 tbsp chopped fresh parsley
  • 2 tbsp pomegranate seeds
  • Olive oil
  • Salt
  • Pepper

🔄Natalia Rudin's Suggested Substitutes

Red Onion White Onion, Yellow Onion
Rose Harissa Regular Harissa Paste
Cornstarch All-Purpose Flour, Arrowroot Powder

Beta