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Notting Hill NEW RECIPE!! Soft, exploding chickpeas braised in a tomato and har…

2 min read

Notting Hill

NEW RECIPE!! Soft, exploding chickpeas braised in a tomato and harissa sauce with gently charred cauliflower and a silky smooth tahini dressing. Finished with jewels of pomegranate and flecks of fresh parsley. Divine!

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1/2 a red onion
4 cloves of garlic
1 tin of chickpeas
1 heaped tsp of @belazu_co rose harissa
1 tbsp tomato paste
1 heaped tsp cornstarch
1 small head of cauliflower
1/2 a lime juiced
2 tbsp of tahini
1/2 a lemon juiced
2 tbsp of chopped fresh parsley
2 tbsp pomegranate seeds
Olive oil
Salt & pepper

Pre-heat the oven to 190C. Cut the cauliflower into even bite-size florettes and drizzle with olive oil salt and pepper give it a good mix and bake in the oven until charred and crispy for about 25 minutes. Start dicing your red onion as fine as you can, follow by mincing the garlic.
Heat a large saucepan and then add olive oil and begin to fry the onions for about five minutes until soft and just going brown and then adding the garlic and fry for another minutes. Now adding the tomato paste and harissa and stir that through the mixture until it’s evenly dispersed, followed by the chickpeas with their brine. Fill the empty chickpea can halfway with water and pour this into the mixture. Turn onto a high heat and bring the whole thing to a boil and then reduce to a simmer and leave stirring occasionally whilst you tend to the cauliflower. Give the cauliflower mix around so that each piece evenly crisps and cooks. In a glass mix together the cornstarch with about 2 or 3 tablespoons of cold water and then pour this into the chickpea mix staring continuously so that it thickens. Add in a squeeze of lime juice to tame the spice.
make the tahini dressing by mixing the tahini with the lemon juice some salt and pepper. This will create a very thick paste so you just want to add some water to loosen it into a nice dropping consistency. Check the harissa mixture for seasoning add more salt or pepper if needed and then begin to plate up. Start by plating the chickpeas into a bowl followed by the cauliflower on top and then a drizzle of the tahini. Finish with a sprinkling of fresh