The quickest, healthiest way to go vegan for the MOB.
Cooking Time (includes preparation): 45 minutes
1 Cauliflower - £0.85
400g of Chickpeas - £0.40
2 Aubergines - £1.00
1 Onion - £0.21
Tahini - £1.75
1 Lemon - £0.35
1 Bunch of Parsley - £0.70
Ground Coriander - £0.85
Cumin - £0.85
Harissa - £1.35
Total Cost - £8.31 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Preheat oven 180C/356F
Slice the cauliflower into eighths and place in a baking tray. Sprinkle salt, pepper, a teaspoon of ground coriander and a teaspoon of cumin over the top. Drizzle with olive oil and place in the oven for 30 minutes.
Dice your aubergine, add to a frying pan and cook until it starts to brown.
Dice an onion and add it to the pan with a splash of olive oil. Mix together. Chop up some parsley stalks and add this to the pan and mix well.
Pour the can of chickpeas into the pan, add 4 teaspoons of harissa and continue to mix all the ingredients together, adding salt and pepper to taste. When the chickpeas are soft, add a handful of parsley leaves and take off the heat.
Add 4 tablespoons of tahini and the juice of your lemon into the bowl. Mix until it thickens.
Add half a cup of water and continue to mix until it thins out fully.
Serve the roasted cauliflower on a bed of the chickpea and aubergine mix and dress with your lovely tahini dressing.