A vibrant, one-pan vegan meal inspired by Middle Eastern flavors. Tender cauliflower and hearty chickpeas are simmered in a warmly spiced tomato sauce, finished with a creamy tahini-herb drizzle for a perfectly balanced and satisfying dish.
Ingrédients
- 1 head cauliflower (approx. 600g), cut into florets
- 1 can (400g) chickpeas, rinsed and drained
- 1 large onion, chopped
- 3 cloves garlic, minced
- 400g canned chopped tomatoes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 3 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Disponible pour les membres NutriPro.
Instructions
- 1.Heat olive oil in a large skillet or pan over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
- 2.Add the minced garlic, ground cumin, ground coriander, and turmeric. Cook for 1 minute until fragrant.
- 3.Add the cauliflower florets and chopped tomatoes to the skillet. Season with salt and pepper, stir to combine, and bring to a simmer.
- 4.Cover the skillet, reduce the heat to low, and let it cook for 15-20 minutes, or until the cauliflower is tender-crisp.
- 5.Stir in the drained chickpeas and cook for another 5 minutes to heat them through.
- 6.While the skillet is simmering, prepare the drizzle. In a small bowl, whisk together the tahini, lemon juice, 2 tablespoons of the chopped parsley, and 3-4 tablespoons of water until you have a smooth, pourable sauce.
- 7.Serve the cauliflower and chickpea skillet hot, drizzled with the tahini sauce and garnished with the remaining fresh parsley.
Informations nutritionnelles
Pourquoi cette recette
This recipe is packed with plant-based protein and fiber from chickpeas, promoting digestive health and satiety. It's rich in vitamins and antioxidants from cauliflower and tomatoes, making it a nutritious and heart-healthy choice for a balanced vegan meal.
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