Rose Harissa Chickpeas with Roast Cauliflower and Dill Yogurt
The perfect winter warmer - rose harissa chickpeas with roast cauliflower and dill yogurt. So incredibly tasty, a real crowd pleaser.
Ingredients
For the cauliflower
- 3 tbsp vegan natural yogurt
- 2 tsp smoked paprika
- 1 tsp cumin seeds
- 1 tsp garlic granules
- 1 tsp sea salt
- ½ lemon juiced
- 2 tbsp extra virgin olive oil
- 1 medium cauliflower sliced
For the chickpeas
- 2 tbsp extra virgin olive oil
- 1 red onion sliced
- 4 cloves garlic
- 1 tsp cumin seeds
- 2 tsp smoked paprika
- 1 400 g can chopped tomatoes plus fill the can with water
- 2 tbsp rose harissa
- 400 g can chickpeas rinsed and drained
- 1 tsp sea salt
- Black pepper
- 3 tbsp dill chopped
For the dill yogurt
- Juice 1/2 lemon
- 1 tbsp extra virgin olive oil
- 4 tbsp plain natural yogurt
- 1/2 tsp sea salt
- Black pepper
- 10 g dill chopped
Instructions
To roast the cauliflower
- Pre-heat your oven to 180c
- Mix all the marinade ingredients in a bowl.
- Toss the cauliflower in the mix to coat and then add to a large baking tray.
- Bake for approx 45 minutes–turning occasionally.
- Set aside
To make the chickpeas
- Add the onion and oil to a pan. Fry for 8-10 minutes until caramelised.
- Now add the spices and garlic and stir to combine, fry for a minute.
- Add the rose harissa, tomatoes and water. Simmer uncovered for 30 minutes.
- Finally, add in the chickpeas, salt, pepper and chopped dill.
To make the sauce
- Add all the ingredients to a jar and stir to combine,
To serve
- Serve the cauliflower on the chickpeas and top with the dill yogurt.
Notes
2 servings