Harissa Spiced Chickpea & Cauliflower Skillet with Creamy Tahini-Lime Drizzle

Ingredients

• 1 small head Cauliflower florets
• 1 can Canned chickpeas
• 1/2 Red onion
• 1/2 Red bell pepper
• 3 cloves Garlic
• 2 tablespoons Olive oil
• 2 tablespoons Harissa paste
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1/4 cup Vegetable broth
• 2 cups Fresh spinach
• 1/4 cup Fresh cilantro
• 3 tablespoons Tahini
• 2 tablespoons Lime juice
• 2-3 tablespoons Water
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. Preheat your oven to 200°C (400°F). Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes, or until tender-crisp and lightly browned.
2. While the cauliflower roasts, prepare the tahini-lime drizzle. In a small bowl, whisk together the tahini, lime juice, and 2 tablespoons of water until smooth. Add more water, 1 teaspoon at a time, until the drizzle reaches a pourable, creamy consistency. Season with a pinch of salt if desired. Set aside.
3. Heat the remaining 1 tablespoon of olive oil in a large skillet or non-stick pan over medium heat. Add the sliced red onion and bell pepper and cook for 5-7 minutes, until softened.
4. Add the minced garlic, harissa paste, ground cumin, and smoked paprika to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.
5. Stir in the rinsed chickpeas and roasted cauliflower to the skillet. Pour in the vegetable broth and bring to a gentle simmer. Cook for 2-3 minutes, allowing the flavors to meld and the sauce to slightly thicken.
6. Remove the skillet from the heat. Add the fresh spinach and stir until it wilts, about 1-2 minutes. Taste and adjust seasoning with salt and pepper as needed.
7. Divide the Harissa Spiced Chickpea & Cauliflower Skillet between two plates. Drizzle generously with the creamy tahini-lime sauce and garnish with fresh cilantro before serving.

Nutrition (per serving)