Braised Chickpeas with Cauliflower and Tahini Dressing
Ingredients
- 1/2 a red onion
- 4 cloves of garlic
- 1 tin of chickpeas
- 1 heaped tsp of @belazu_co rose harissa
- 1 tbsp tomato paste
- 1 heaped tsp cornstarch
- 1 small head of cauliflower
- 1/2 a lime juiced
- 2 tbsp of tahini
- 1/2 a lemon juiced
- 2 tbsp of chopped fresh parsley
- 2 tbsp pomegranate seeds
- Olive oil
- Salt & pepper
Preparation
Preheat the oven to 190C.
Cut the cauliflower into even bite-size florets and drizzle with olive oil, salt, and pepper. Mix well and bake until charred and crispy, about 25 minutes.
Dice the red onion finely and mince the garlic.
Heat a large saucepan, add olive oil, and fry the onions for about five minutes until soft and just browning.
Add the garlic and fry for another minute.
Add the tomato paste and harissa, and stir until evenly dispersed.
Add the chickpeas with their brine.
Fill the empty chickpea can halfway with water and pour into the mixture.
Turn to high heat, bring to a boil, then reduce to a simmer. Stir occasionally while tending to the cauliflower.
Stir the cauliflower to ensure even cooking.
In a glass, mix cornstarch with 2-3 tablespoons of cold water, then pour into the chickpea mixture, stirring continuously to thicken.
Add a squeeze of lime juice to tame the spice.
Make the tahini dressing by mixing tahini with lemon juice, salt, and pepper. Add water to loosen to a dropping consistency.
Check the harissa mixture for seasoning and adjust salt or pepper if needed.
Plate the dish by putting chickpeas in a bowl, topping with cauliflower, drizzling with tahini dressing, and finishing with parsley and pomegranate seeds.
