Harissa Chickpeas with Roasted Cauliflower

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 230°C conventional heat. Toss the cauliflower florets and chickpeas thoroughly with the olive oil, harissa, cumin and salt. For especially crisp chickpeas, pat them thoroughly dry first.

   500 g, cut into florets Cauliflower240 g drained weight, rinsed and drained Chickpeas2 tbsp Olive oil1 tbsp Harissa1 tsp Ground cumin½ tsp Salt
2. 2

   Spread the cauliflower and chickpeas out on a large baking tray, making sure they do not overlap as much as possible. Roast for 20–22 minutes, turning after about 12 minutes, until the cauliflower has browned edges and the chickpeas are crisp.

   500 g, cut into florets Cauliflower240 g drained weight, rinsed and drained Chickpeas
3. 3

   Meanwhile, whisk together the tahini, lemon juice and zest, garlic, water and salt. The sauce may seem thick at first; keep whisking in the water until it becomes smooth and creamy.

   50 g Tahini1, juice and finely grated zest Lemon1 clove, finely grated Garlic60 ml Water1 pinch Salt
4. 4

   Divide the roasted vegetables between two plates, drizzle with the lemon-tahini sauce, and garnish with the coriander and chilli flakes, if using. Serve immediately.

   15 g, roughly chopped Coriander½ tsp, optional Chilli flakes

Origin & History

Harissa chickpeas combine the North African spice paste harissa with roasted vegetables and tahini sauce, which is widely used in the Middle East. The combination is inspired by Moroccan and Levantine flavours, although it is not a strictly traditional single dish.