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.
Malzemeler
- 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
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Talimatlar
- 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.
Besin Bilgileri
Bu tarifi neden seçmelisin
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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