Arnabeet bi Tahini (Roasted Cauliflower and Chickpeas in Lemon Tahini)

Ingredients

• 1 cauliflower
• 4 tbsp olive oil
• 1 tsp ground cumin
• 2 onion
• 8 tbsp tahini
• 3 lemon
• 2 garlic cloves
• 400 g tinned chickpeas
• 300 g basmati rice
• 20 g fresh flat-leaf parsley

Method

1. 1

   Heat the oven to 220C (200C fan, gas 7). Cut the cauliflower into florets, toss with 2 tbsp olive oil, the cumin and ½ tsp salt and roast for 20-25 minutes until golden and tender.

2. 2

   Meanwhile, fry the sliced onions in the remaining oil over a medium heat for 15 minutes until golden.

3. 3

   Whisk the tahini with the juice of 2 lemons, the crushed garlic and ½ tsp salt, then whisk in about 200ml water until smooth and pourable.

4. 4

   Cook the rinsed basmati rice in 600ml boiling water with 1 tsp salt, covered, on the lowest heat for 12 minutes, then leave covered off the heat for 5 minutes.

5. 5

   Add the tahini sauce and drained chickpeas to the onions and heat gently for 3-4 minutes, stirring, until it thickens like custard, adding a splash of water if it gets too stiff. Fold in the cauliflower and serve straight away over the rice with chopped parsley and the last lemon in wedges.