Coliflor con tahini y harissa

Ingredientes

• 1 Cauliflower
• 240 g Drained Cooked Chickpeas
• 2 Aubergine
• 1 Onion
• 4 tbsp Tahini
• 1 Lemon
• 25 g Parsley
• 1 tsp Ground Coriander
• 1 tsp Ground Cumin
• 4 tsp Harissa Paste
• Salt
• Black Pepper
• Olive Oil

Preparación

1. 1

   Preheat oven 180°C/ 356°F.

2. 2

   Slice the cauliflower into eighths and place in a baking tray. Sprinkle salt, pepper, a teaspoon of ground coriander and a teaspoon of cumin over the top. Drizzle with olive oil and place in the oven for 30 minutes.

3. 3

   Dice your aubergine, add to a frying pan and cook until it starts to brown.

4. 4

   Dice an onion and add it to the pan with a splash of olive oil. Mix together. Chop up some parsley stalks and add this to the pan and mix well.

5. 5

   Pour the can of chickpeas into the pan, add harissa and continue to mix all the ingredients together, adding salt and pepper to taste. When the chickpeas are soft, add a handful of parsley leaves and take off the heat.

6. 6

   Add tahini and the juice of your lemon into the bowl. Mix until combined.

7. 7

   Add half a cup of water and continue to mix until you have a nice creamy consistency.

8. 8

   Serve the roasted cauliflower on a bed of the chickpea and aubergine mix and dress with your lovely tahini dressing. Serve and enjoy!