Harissa Chickpeas with Cauliflower

Harissa Chickpeas with Cauliflower

This recipe features braised chickpeas in a tomato and harissa sauce, served with charred cauliflower and a tahini dressing garnished with pomegranate seeds and fresh parsley. The cauliflower is seasoned and roasted until crispy, while the chickpeas are cooked with onion, garlic, harissa, and tomato paste. A cornstarch slurry is added to thicken the sauce, and a squeeze of lime juice is added for balance. The tahini dressing is made with lemon juice, salt, and pepper, then thinned with water. To serve, layer the chickpeas and cauliflower in a bowl, drizzle with tahini dressing, and top with parsley and pomegranate seeds.

Serves: 2

45 minutes

Cook time

Ingredients

Natalia

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Ingredients:

  • 0.5 red onion
  • 4 cloves of garlic
  • 1 tin of chickpeas
  • 1 heaped tsp of harissa paste
  • 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 or Shallots
Rose Harissa Regular Harissa Paste
Cornstarch All-Purpose Flour or Arrowroot Powder

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