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Main course · Middle Eastern

Gulf Roasted Cauliflower and Chickpea Traybake with Baharat and Tahini

45 min Serves 4 ~350 kcal/serving ~£4.50 (£1.13/serving) Dairy-freeGluten-freeVeganVegetarian

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Ingredients

  • 500 g cauliflower florets
  • 400 g tinned chickpeas
  • 2 tsp baharat
  • 3 tbsp tahini
  • 2 garlic cloves
  • 4 tbsp olive oil
  • 2 tbsp lemon juice

Nutrition (per serving)

Calories
350 kcal
Protein
11.5 g
Carbohydrate
22 g
of which sugars
3.2 g
Fat
22.6 g
of which saturates
3.2 g
Fibre
9.9 g
Salt
0.70 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the oven to 200C (180C fan, gas 6). Toss the cauliflower florets and chickpeas with the baharat and half the oil, and spread on a baking tray.

  2. 2

    Roast for 25-30 minutes, turning once, until the cauliflower is tender and golden at the edges.

  3. 3

    Whisk the tahini, crushed garlic, lemon juice and remaining oil with enough water to make a pourable sauce, and season with salt.

  4. 4

    Drizzle the tahini sauce over the roasted cauliflower and chickpeas.

  5. 5

    Serve with flatbread.

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