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A delicious vegetarian dish of flavourful chickpeas topped with aromatic roasted cauliflower. You can swap the honey for hot honey for an extra kick.
Making the roasted cauliflower
Add oil into a roasting tin.
Add yoghurt, honey, paprika, cumin, onion powder, thyme, garlic and lemon juice into a bowl and mix to combine.
Coat each cauliflower floret in the marinade and then place in the roasting tin.
Cover with aluminium foil and let rest for 2 hours.
Preheat the oven to 200ºC.
Roast the cauliflower for 20 minutes at 200ºC, covered with foil.
Remove the foil.
Roast for 20 minutes at 200ºC, until golden brown.
Making the harissa chickpeas
Fit the Stir Tool and Stir Assist Clip.
Add oil into the Appliance bowl.
Heat for 1 minute at 120ºC, speed off.
Add cumin, onions and salt.
Cook for 15 minutes at 140ºC, on speed Stir 2, until caramelised.
Add garlic, harissa and tomato paste.
Cook for 2 minutes at 120ºC, on speed Stir 2, until fragrant.
Add honey.
Cook for 2 minutes at 120ºC, on speed Stir 2, until combined.
Add passata.
Cook for 5 minutes at 100ºC, on speed Stir 2, until combined.
Add chickpeas.
Cook for 5 minutes at 100ºC, on speed Stir 2, until softened.
To serve
Top harissa chickpeas with roasted cauliflower florets and scatter flaked almonds over the dish.
A delicious vegetarian dish of flavourful chickpeas topped with aromatic roasted cauliflower. You can swap the honey for hot honey for an extra kick.
Making the roasted cauliflower
Add oil into a roasting tin.
Add yoghurt, honey, paprika, cumin, onion powder, thyme, garlic and lemon juice into a bowl and mix to combine.
Coat each cauliflower floret in the marinade and then place in the roasting tin.
Cover with aluminium foil and let rest for 2 hours.
Preheat the oven to 200ºC.
Roast the cauliflower for 20 minutes at 200ºC, covered with foil.
Remove the foil.
Roast for 20 minutes at 200ºC, until golden brown.
Making the harissa chickpeas
Fit the Stir Tool and Stir Assist Clip.
Add oil into the Appliance bowl.
Heat for 1 minute at 120ºC, speed off.
Add cumin, onions and salt.
Cook for 15 minutes at 140ºC, on speed Stir 2, until caramelised.
Add garlic, harissa and tomato paste.
Cook for 2 minutes at 120ºC, on speed Stir 2, until fragrant.
Add honey.
Cook for 2 minutes at 120ºC, on speed Stir 2, until combined.
Add passata.
Cook for 5 minutes at 100ºC, on speed Stir 2, until combined.
Add chickpeas.
Cook for 5 minutes at 100ºC, on speed Stir 2, until softened.
To serve
Top harissa chickpeas with roasted cauliflower florets and scatter flaked almonds over the dish.