Coliflor asada con garbanzos a la harissa

Ingredientes

• 1 head cauliflower (about 2 pounds) ( separated into bite-sized florets (8 cups))
• 1/4 cup extra virgin olive oil
• Salt
• 1 teaspoon whole cumin seeds
• 1 15-ounce can chickpeas (drained)
• 1 small sweet onion (like Maui or red onion; finely sliced)
• 1 garlic clove (finely chopped)
• 2 or 3 tablespoons harissa paste
• 1/4 cup each Italian parsley and cilantro leaves
• 2 tablespoons fresh lemon juice
• 1/3 cup crumbled feta cheese

Preparación

1. 1

   Heat the oven to 425 (220 C) degrees.

2. 2

   Spread the cauliflower out on a large rimmed baking sheet. Drizzle with 3 tablespoons of the oil, ½ teaspoon salt and the cumin seeds. Roast 25 minutes, or until the cauliflower is tender and golden. Add the chickpeas and roast an additional 10 minutes.

3. 3

   Meanwhile, heat the remaining tablespoon oil in medium (8-10-inch) sauté pan. Add the onions and a pinch of salt. Cover the pan and cook over medium-low heat until the onions are very soft, 8-10 minutes. Stir in the garlic and harissa along with 2-3 tablespoons water and stir until blended and saucy. Pour over the cauliflower on the sheet pan.

4. 4

   Tear the parsley and cilantro into rough pieces and toss them over the chickpeas. Squeeze the lemon over, add the feta cheese and gently mix together.

5. 5

   Transfer to a serving bowl and serve.